- 2 cups ripe black cherries, pitted
- 2⁄3 cup granulated sugar
- 1 1⁄4 cups heavy cream, whipped
- fresh lemon juice
Mash cherries slightly with the sugar in a bowl. Fold in whipped cream and add just a squeeze of lemon juice—more if you like your ice cream a little less sweet. Pour the mixture into a container (we used a metal mixing bowl). Cover and freeze until firm, beating by hand after 1 1⁄2 hours. Let freeze at least 4 hours total. Serve in sugar cones.
Wine pairing: Cherry port