Scott wrote:
> "Dee Dee" wrote:
>
> > Stir your cherries by hand after you are thru churning.
>
> Why? The question was, how to I stop the cherries from freezing into
> hard, crunchy lumps. No matter *when* I add them, they'll still freeze
> (except if I just drop cherries onto the ice cream before serving, which
> is hardly the point).

Um, it's *ICE* cream... the fruit is supposed to freeze, not solid
like biting into an ice cube but kind of like biting into frozen
sherbet. the cherries should have more bite/tooth than the cream part,
kind of al dente. If the cherries are pitted, halved, placed in a
bowl in the fridge the day before a lot of the water will seep out,
with lower moisture content the fruit will not freeze as hard. Then
fold the cherries into the ice cream by hand at the end of the dashing
stage... any cherry juice that drained into the bowl becomes cook's
treat, or colors a vodka-rocks.

Sheldon Baddabing