In article .com>,
Sheldon > wrote:

> 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.

Thanks for the suggestion, and to the others for theirs.

I understand it's *ICE* cream; while the fruit wasn't solid like a cube,
it was hard enough that it made crunching noises while being chewed, and
the sensation was more of ice than of cherry.

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