Cherries are everywhere in New England grocery stores right now. I used sweet red this weekend but have roasted a batch of sweet red and white cherries for the freezer.
Roasted Cherries
2 cups pitted cherries
2/3 c sugar
2 tsp cornstarch
Mix the pitted ripe cherries and sugar and cornstarch well. Place on foil on a baking sheet and roast at 400 degrees for 45 minutes, stirring every 15 min. Remove from pan and place on a plate to cool. Place in freezer on a plate (if using soon) or in a Ziploc bag if saving for future use. Save thickened cherry juice along with cherries.
Make either Goat Cheese Ice Cream or use a Vanilla Ice Cream base. I added ground vanilla bean to the base in the Sweet Basil Ice Cream (leaving out the basil leaves.)
When the ice cream is done freezing, mix in the frozen roasted cherries and freeze four hours.
