Cherry Vanilla Ice Cream
Dive into the perfect balance of tart and sweet with this luscious Cherry Vanilla Ice Cream recipe. Crafted with juicy, fresh cherries and real vanilla extract, this homemade ice cream boasts a rich, creamy custard base made from heavy cream, whole milk, and egg yolks. The cherries are cooked down with a touch of sugar and lemon juice, creating a vibrant, fruity swirl that perfectly complements the velvety vanilla-infused custard. Designed to be churned in an ice cream maker for that smooth professional texture, this dessert is a must-try for summer gatherings or anytime you crave a decadent frozen treat. Whether enjoyed in a bowl or atop a cone, this easy-to-make yet indulgent dessert is sure to impress.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups Fresh cherries
- 0.75 cup Granulated sugar
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice
- 4 large Egg yolks
Instructions
In a medium saucepan, combine the cherries, 1/4 cup of granulated sugar, and lemon juice. Cook over medium heat until the cherries release their juices and soften, about 5-7 minutes. Mash gently and set aside to cool.
In another medium saucepan, combine the heavy cream and whole milk. Heat over medium-low heat until small bubbles form around the edges, but do not bring it to a boil.
While the milk and cream heat, whisk together the remaining 1/2 cup of sugar and egg yolks in a medium bowl until well combined and pale yellow in color.
Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the yolks. Gradually pour the egg yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly.
Cook the custard mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.
Remove the custard from the heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a large mixing bowl to remove any cooked egg bits.
Cover the custard mixture with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight until completely chilled.
Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions. When the ice cream reaches a soft-serve consistency, gently fold in the cooked cherries to distribute them evenly.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 33.7 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 67 mg | 5% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 179 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
