Description
Creamy homemade Cherry Ice Cream with a sweet cherry base swirled into rich custard. Optional Kirsch and dark chocolate add decadence.
Ingredients
Scale
- 2 cups fresh sweet cherries, pitted (Bing or Rainier work great!)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract (optional, but adds a lovely depth)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup Kirsch (cherry liqueur) – adds a boozy kick!
- 1/2 cup chopped dark chocolate (for a cherry chocolate swirl)
- A few drops of red food coloring (if you want a more vibrant color, but I prefer natural!)
Instructions
- In a medium saucepan, combine the pitted cherries, 1/2 cup of granulated sugar, and lemon juice.
- Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally.
- Continue to simmer for about 10-15 minutes, or until the cherries are softened and have released liquid. The mixture should thicken slightly.
- Remove from heat and let cool slightly (5-10 minutes). Transfer to a blender or food processor and puree until smooth. Be careful when blending hot liquids!
- For a super smooth ice cream, strain the cherry puree through a fine-mesh sieve to remove any small bits of cherry skin.
- Stir in the almond extract (if using) into the cherry puree.
- Transfer the cherry puree to an airtight container and refrigerate for at least 2 hours, or preferably overnight.
- In a medium saucepan, combine the heavy cream, whole milk, 3/4 cup of granulated sugar, and salt.
- Place the saucepan over medium heat and heat the mixture, stirring occasionally, until it is just about to simmer. Do not boil!
- While the cream mixture is heating, whisk the egg yolks in a separate medium bowl until they are light and pale yellow.
- Slowly drizzle a small amount (about 1/2 cup) of the hot cream mixture into the egg yolks, whisking constantly. Repeat this process a few times until the egg yolks are warm.
- Pour the tempered egg yolk mixture into the saucepan with the remaining cream mixture.
- Place the saucepan over low heat and cook the custard, stirring constantly with a wooden spoon or heat-resistant spatula, until it thickens enough to coat the back of the spoon (5-10 minutes). Be careful not to overcook the custard, or it will curdle.
- Immediately remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl.
- Stir in the vanilla extract into the strained custard.
- Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Once both the cherry base and the custard base are thoroughly chilled, gently whisk them together in a large bowl until they are well combined.
- If you’re using Kirsch (cherry liqueur), stir it into the mixture at this point.
- Follow the manufacturer’s instructions for your ice cream maker. Most ice cream makers require you to freeze the bowl for at least 24 hours before use.
- Pour the cherry custard mixture into the prepared ice cream maker. Churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until the ice cream has reached a soft-serve consistency.
- If you’re adding chopped dark chocolate, add it during the last few minutes of churning.
- Transfer the churned ice cream to a freezer-safe container with a tight-fitting lid.
- Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Seal the container tightly and freeze for at least 2-3 hours, or preferably overnight, to allow the ice cream to harden completely.
- When you’re ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. This will make it easier to scoop.
- Scoop the cherry ice cream into bowls or cones and enjoy! You can garnish with fresh cherries, whipped cream, or chocolate shavings, if desired.
- Store the leftover ice cream in the freezer in an airtight container. It’s best to consume homemade ice cream within 1-2 weeks for the best quality. After that, it may start to develop ice crystals.
Notes
- Using high-quality ingredients will result in the best flavor and texture.
- Be careful when blending hot liquids. Vent the blender lid slightly to prevent pressure buildup.
- Tempering the egg yolks is crucial to prevent them from scrambling.
- Don’t overcook the custard, or it will curdle.
- Chilling the bases thoroughly is essential for proper ice cream making.
- Homemade ice cream is best consumed within 1-2 weeks for optimal quality.
- Prep Time: 45 minutes
- Cook Time: 30 minutes