Cherry Ice Cream
Total Time
Prep: 20 min. + chilling Process: 20 min./batch + freezing
Yield
2 quarts
This custard-based cherry ice cream recipe churns up a frozen dessert as rich and decadent as something you'd find in an ice cream shop.
Ingredients
- 3 large egg yolks
- 3/4 cup sugar
- 1/8 teaspoon salt
- 5 cups heavy whipping cream
- 3 teaspoons almond extract
- 3 cups fresh dark sweet cherries, pitted, or frozen pitted dark sweet cherries, thawed
- 3 drops red food coloring
Directions
- In a large heavy saucepan, whisk egg yolks, sugar and salt until blended; stir in cream. Cook over low heat until mixture thickens slightly and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
- Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in extract. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
- Place half the cherries in a food processor; pulse until finely chopped. Stir into custard with red food coloring. Coarsely chop remaining cherries. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions, adding a portion of chopped cherries during the last 5 minutes of processing. (Refrigerate any remaining mixture and chopped cherries until ready to freeze.)
- Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts
1/2 cup: 323 calories, 28g fat (18g saturated fat), 119mg cholesterol, 40mg sodium, 16g carbohydrate (15g sugars, 0 fiber), 3g protein.
Cherry lovers will be delighted by this chunky home-churned ice cream. Serve with hot fudge sauce for an extra special treat. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator
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