Black Cherry Ice Cream Recipes

BLACK CHERRY ICE CREAM RECIPE

Steps:

• Chop your cherries in a food processor or blender by pulsing until finely chopped (not pureed).
• Add the chopped cherries to a medium-sized bowl with 1/3 cup of sugar, and two Tablespoons of lemon juice. Stir and allow to sit at room temperature on your counter. This will draw the juices out of the cherries.
• When almost ready to churn, prepare the ice cream mixture by adding the remaining 2/3 cup of sugar and 3/4 cup of whole milk to a large mixing bowl. Whisk until the sugar has dissolved.
• Add the 2 1/4 cups heavy whipping cream and 1 teaspoon of vanilla extract to the milk and sugar and blend well.
• Carefully add the cherries and all their juices to the ice cream mixture. Stir until everything is well-blended.
• Add to your ice cream maker and follow the manufacturer's instructions. Depending on the size of your ice cream maker, you may need to churn this in two batches.
• Transfer soft-serve ice cream to an airtight freezer-safe container and freeze for at least two hours or overnight.

HOMEMADE CHERRY ICE CREAM

Steps:

• Combine cherries, 1/2 cup sugar, lemon juice, and balsamic vinegar in a bowl and mix well. Set aside for 2 hours. Drain, reserving juice.
• Mash 1/2 the cherries with a fork or puree in a blender.
• Combine milk and remaining 1/2 cup sugar in a bowl and beat with an electric mixer until sugar has dissolved, 1 to 2 minutes. Add reserved cherry juice, cream, pureed cherries, vanilla extract; mix to combine.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add remaining quartered cherries and freeze for an additional 5 minutes. Ice cream should be nice and creamy. If you prefer it harder, transfer to an airtight container and freeze until firm, about 4 hours. Remove from freezer 10 minutes before serving.

BLACK CHERRY ICE CREAM

Steps:

• Mash cherries slightly with the sugar in a bowl.
• Fold in cream, then taste the mixture and add more sugar or some lemon juice, if necessary.
• Pour the mixture into container. Cover and freeze until firm, beating well after 1 1/2 hours.
• About 30 minutes before serving, transfer the ice cream to the refrigerator.

BLACK CHERRY ICE CREAM WITH CHOCOLATE SAUCE

Steps:

• For each dessert, place 2 scoops of black cherry ice cream in cocktail glasses or dessert dishes. Add splash of Chambord. Drizzle chocolate sauce on top and garnish with a rosette of whipped cream.

EASY BLACK CHERRY ICE CREAM

Steps:

• Place the prepared cherries in a bowl and add granulated sugar; stir to combine and let them sit for 15 minutes.
• Preheat oven to 350ºF while cherries are macerating.
• Using a slotted spoon, place cherries in a single layer on a baking sheet lined with parchment paper; keep the juice for later.
• Transfer to the preheated oven and reduce the heat to 250ºF; roast for 30 minutes.
• Halfway through cooking, turn the pan around and roast for the remaining 15 minutes.
• Remove from the heat and increase the temperature back to 350ºF.
• While the oven is getting warmer, toss the cherries around.
• When it's back at 350, return the baking sheet to the oven and this time, roast them for only 15 minutes.
• When time is up, remove from the heat and scoop up about ½ a cup of cherries to reserve for later.
• Add the remaining cherries to the bowl of a food processor including the reserved juice. Pulse until almost smooth, leaving some tiny pieces.
• Transfer the mixture to a large bowl and add sweetened condensed milk, cherry Brandy (substitute Cherry Simple Syrup) and fleur de sel; whisk until well blended and set aside.
• To make the whipped cream, add heavy cream and powdered sugar to the bowl of a stand mixer. Using the whisk attachment, process until stiff peaks form.
• Scoop half of the whipped cream into the cherry mixture and fold in gently. Add the cherry mixture to the remaining whipped cream and fold it in until well mixed.
• Coarsely chop the reserved cherries and add to the mixture; stir to blend.
• Pour the mixture into a 9x5x3 chilled metal loaf pan, cover with plastic wrap then foil.
• Transfer to the freezer until hard, about 6 to 8 hours.