Fresh Cherry Ice Cream (Print Version)
# Ingredients:
→ Cherry Base
01 -
1 pound fresh cherries, pitted and sliced
02 -
1/4 cup sugar for macerating cherries
03 -
A squeeze of lemon juice (optional)
→ Ice Cream Base
04 -
2 cups heavy cream
05 -
3/4 cup sugar
06 -
1 teaspoon vanilla extract
07 -
1/4 teaspoon almond extract
08 -
A pinch of salt
# Instructions:
01 -
Pit and slice the cherries. Place them in a bowl and add 1/4 cup sugar and a squeeze of lemon juice if using. Stir gently to coat all cherries. Let sit for 30 minutes to macerate, allowing the cherries to release their juices and create a natural syrup.
02 -
In a large bowl, whisk together the heavy cream and 3/4 cup sugar until the sugar dissolves completely. This should take about 2-3 minutes of whisking.
03 -
Add the vanilla extract, almond extract, and a pinch of salt to the cream mixture. Stir gently until well combined.
04 -
Gently fold the macerated cherries along with all their juices into the cream mixture. For a swirled effect, don't overmix - just fold a few times to create ribbons of cherry throughout.
05 -
Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes or until it reaches a soft-serve consistency.
06 -
Transfer the churned ice cream to an airtight container. For extra cherry swirls, you can add some reserved cherry syrup now and swirl with a knife. Cover and freeze for at least 6 hours or overnight until firm.
07 -
Allow the ice cream to sit at room temperature for about 5 minutes before scooping for the perfect consistency. Serve in bowls, cones, or alongside your favorite summer desserts.
# Notes:
01 -
This recipe makes a Philadelphia-style ice cream, which means it contains no eggs and requires no cooking.
02 -
Sour cherries work beautifully in this recipe too, but you may want to increase the sugar slightly.
03 -
For a more intense cherry flavor, you can puree half of the macerated cherries before adding to the cream base.