Description
Indulge in a summer classic with this rich and creamy cherry vanilla ice cream. Made with fresh cherries and Madagascar vanilla extract, this recipe offers the perfect balance of sweet and tart flavors.
Ingredients
Scale
· Ice Cream Base:
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- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tbsp Madagascar vanilla extract
- 1 tsp almond extract (optional)
· Cherry Sauce:
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- 2 cups fresh cherries (pitted and halved)
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 2 tbsp water
Instructions
1. Prepare the Cherry Sauce:
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- In a small saucepan, combine cherries, sugar, lemon juice, cornstarch, and water.
- Cook over medium heat, stirring frequently, until the mixture thickens into a sauce.
- Set aside to cool.
2. Make the Ice Cream Base:
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- In a large mixing bowl, whisk together heavy cream, milk, sugar, vanilla extract, and almond extract until the sugar dissolves.
3. Combine and Churn:
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- Gently fold the cherry sauce into the ice cream base.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 30 minutes).
4. Freeze:
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- Transfer the churned ice cream to a freezer-safe container.
- Freeze for at least 2 hours or until firm.
5. Serve and Enjoy:
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- Scoop into bowls or cones, and enjoy a delicious summer treat!
Notes
- Use fresh, seasonal cherries for the best flavor.
- For no-churn options, whip 2 cups heavy cream to stiff peaks and fold it into the sweetened condensed milk and cherry mixture. Freeze in a loaf pan.
- Optional add-ins include chocolate chips or nuts.
- Prep Time: 3 hours 15 minutes (includes chilling and resting time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 290 kcal
- Sugar: 28 g
- Sodium: 60 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 80 mg