Cherry Ice Cream

This cherry ice cream recipe skips everything hard about homemade ice cream. There is no custard to babysit. No eggs to temper. No pitting, because frozen cherries do the work. You blend the base, churn it, and get rewarded with the deepest, most cherry-packed scoop of your summer.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Processing and Freezing 4 30

Total Time 4 40

Servings

Calories 182kcal

Author Wendy Polisi

Ingredients

1 ½ cups heavy cream
1 cup whole milk
2 cups cherries frozen or fresh and pitted, divided
¾ cup sugar add 2 extra tablespoons if using Montmorency or sour cherries
2 teaspoon vanilla extract or vanilla bean paste
½ teaspoon almond extract
⅛ teaspoon sea salt

For the cherries

1 tablespoon sugar
1 tablespoon lemon juice

Instructions

Place the cream, milk, 1 cup of cherries, sugar, vanilla, almond extract, and salt in a blender.
Process until smooth. Place the mixture in the freezer for about 15 minutes. You can refrigerate the mixture overnight if desired.
Coarsely chop the remaining 1 cup of cherries. Place in a bowl, and stir in a tablespoon of sugar, and lemon juice. Let sit while the ice cream base chills.
Remove the mixture from your freezer and pour into the bowl to your ice cream maker. Add any juices from the bowl with the cherries.
Process according to the manufacturer’s instructions, adding the cherries in the last 5 minutes of churning.
Transfer to a freezer safe container, and freeze until solid.

Notes

Storing it

Pack the finished ice cream into an airtight, freezer-safe airtight container and freeze until solid. Press a piece of parchment against the surface to prevent ice crystals from forming on top. It scoops best if you let it sit on the counter for a few minutes first.

Nutrition