Homemade Cherry Ice Cream

PREP TIME

45 mins
COOK TIME

0 mins
TOTAL TIME

2 hrs 45 mins
SERVING

4 People
VIEWS

4

Capture the essence of summer with this lusciously creamy cherry ice cream, where the bright sweetness of fresh cherries is deepened by a hint of balsamic vinegar, creating a surprisingly sophisticated dessert.

Ingridients

Adjust Servings

1.25 pounds fresh cherries, pitted and quartered

1 cup white sugar, divided

3 tablespoons lemon juice

1 tablespoon balsamic vinegar

1 cup milk

2 cups heavy cream

1 teaspoon vanilla extract

Nutrition

Carbohydrate

81 g
Cholesterol

168 mg
Fiber

3 g
Protein

6 g
Saturated Fat

29 g
Sodium

71 mg
Sugar

74 g
Fat

47 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

2 hrs

In a bowl, gently combine the quartered cherries with 1/2 cup of sugar, lemon juice, and balsamic vinegar. This maceration process enhances the cherry flavor. Let it sit for 2 hours, allowing the flavors to meld. Drain the cherries, carefully reserving the flavorful juice. (Prep time: 10 minutes, Marinating time: 2 hours)

02

Step

5 mins

Take half of the macerated cherries and either mash them with a fork for a rustic texture or gently pulse them in a blender for a smoother puree. Set aside. (Prep time: 5 minutes)

03

Step

2 mins

In a separate bowl, whisk together the milk and the remaining 1/2 cup of sugar until the sugar is completely dissolved, about 1-2 minutes with an electric mixer. Stir in the reserved cherry juice, heavy cream, pureed cherries, and vanilla extract. Mix well to ensure everything is fully combined. (Prep time: 5 minutes)

04

Step

2 mins

Pour the mixture into your ice cream maker and freeze according to the manufacturer's instructions, typically around 20 minutes. Once the ice cream has reached a soft-serve consistency, gently fold in the remaining quartered cherries. Continue freezing for another 5 minutes to evenly distribute the cherries and slightly firm up the ice cream. (Freezing time: 25 minutes)

05

Step

20 mins

The ice cream will be delightfully creamy at this stage. For a firmer consistency, transfer it to an airtight container and freeze for about 4 hours. Remember to remove it from the freezer about 10 minutes before serving to allow it to soften slightly. (Freezing time: 4 hours)

For the best flavor, use ripe, seasonal cherries. Bing or Rainier cherries work particularly well.
Adjust the amount of balsamic vinegar to your taste. Start with 1 tablespoon and add more if desired.
If you don't have an ice cream maker, you can still make this ice cream using the no-churn method. Simply pour the mixture into a freezer-safe container and freeze for at least 6 hours, stirring every hour to prevent ice crystals from forming.

Abdullah Swaniawski

Written by

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