Burgundy Cherry Ice Cream Recipes

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HOMEMADE CHERRY ICE CREAM



Homemade Cherry Ice Cream image

I have been experimenting making cherry ice cream and my secret ingredient is balsamic vinegar - give it a try! I like my ice cream on the creamy side, so I prefer eating it fresh out of the ice cream maker.

Provided by Julian

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 2h45m

Yield 4

Number Of Ingredients 7

1 ¼ 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

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.

Nutrition Facts : Calories 745.1 calories, Carbohydrate 81.3 g, Cholesterol 167.9 mg, Fat 46.6 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 28.5 g, Sodium 71.4 mg, Sugar 74.1 g

CHERRY ICE CREAM



Cherry Ice Cream image

It doesn't have to be cherry season for you to whip up this fruity frozen treat. Just make sure you have a stash of cherries in the freezer and a jar of Luxardo cherries in the pantry.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Yield Makes about 2 quarts

Number Of Ingredients 10

4 ounces semisweet chocolate, coarsely chopped
1 tablespoon refined coconut oil
1 pound frozen cherries, thawed
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 1/2 cups milk
1 cup heavy cream
2/3 cup corn syrup
1/2 cup sugar
1/2 cup coarsely chopped Luxardo or Amarena cherries

Steps:

  • Melt chocolate and coconut oil together over a double boiler or in the microwave. Transfer to a small baking pan and freeze at least 1 hour. Use the tip of a knife to crack and remove from pan. Chop into 1/4-inch chunks (you should have 1 cup); set aside.
  • In a blender, puree thawed cherries with lemon juice and salt. Strain through a fine-mesh sieve. Measure 1 1/4 cups (reserve the rest for another use). Combine milk, cream, corn syrup, and sugar in a medium saucepan. Bring to a boil. Reduce to a simmer and cook for 2 minutes. Strain into a bowl set in an ice-water bath. Let stand, stirring occasionally, until cold, about 5 minutes. Stir in cherry puree. Refrigerate, covered, at least 2 hours and up to overnight.
  • Freeze mixture in an ice cream maker according to manufacturer's instructions. When the ice cream is the texture of soft serve, fold in chocolate chunks and Luxardo cherries. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 10 minutes before serving.

FRESH BING CHERRY ICE CREAM



Fresh Bing Cherry Ice Cream image

This lush, pretty ice cream is the perfect thing to do with those sweet bing cherries. Recipe prep time includes freezing time.

Provided by Kare for Kitchen Treaty

Time 6h30m

Number Of Ingredients 7

2 cups whole or 2% milk
1 1/2 cups whipping cream
4 egg yolks
1 pound fresh bing cherries (this will amount to 2 cups cherry halves + 1 cup diced cherries)
1 cup sugar
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice

Steps:

  • Pit 2/3 of the cherries. If you have a cherry pitter or a totally awesome Cherry Chomper, I am jealous of you. Though I just cut the cherries in half with a paring knife, then carefully pried them apart and removed the pit - not too bad. Still no Cherry Chomper, though. (Update: I have since learned this method, which is way easier!)
  • Sprinkle 1 teaspoon of the lemon juice over the cherry halves and toss lightly.
  • Pit and dice the remaining 1/3 of the cherries. Cut the cherry in half, remove the pit, and then cut each half into fourths. Or, you know, cut 'em how you like.
  • And then sprinkle the other teaspoon of lemon juice over the diced cherries and toss a little. We're keeping the cherries a nice burgundy so they can become a nice light burgundy. Not pink!
  • Beat the egg yolks and sugar in a medium bowl until the mixture is frothy. This takes a good couple of minutes.
  • In a medium saucepan, heat the milk and whipping cream over low heat, until the mixture is very warm - when it forms bubbles around the sides, it's about ready.
  • Very slowly pour the hot cream/milk mixture into the beaten eggs, whipping briskly the entire time. You're tempering the eggs - heating them slowly and evenly so that you don't make scrambled eggs instead of beautiful custard.
  • Return the milk/cream/eggs/sugar mixture to the saucepan and, stirring constantly over medium-low heat, cook until the mixture has thickened enough to coat the back of a spoon - about 10 minutes (sometimes takes as long as 15, but watch carefully and remove from the heat as soon as it's thick).
  • Remove from the heat.
  • Stir in the cherry halves (NOT the diced cherries - those go into the ice cream at the last minute).
  • Let the mixture sit for about 10 minutes or so.
  • Stir in the vanilla.
  • And then puree! I use my handy dandy immersion blender. You can also use a good old fashioned blender. Be careful, though. The mixture is still hot. Let it sit for a few more minutes if you're not sure.
  • Strain the custard through a fine mesh sieve.
  • Let the custard cool completely. This can happen in the fridge, or you can set the container in a bowl or sink of ice water to speed up the process.
  • Once it's cooled, pour the mixture into your ice cream maker, and freeze according to manufacturer instructions. I use this handy dandy Cuisinart number. It's way easy.
  • When the mixture is just about frozen, add the diced cherries.
  • Now you can eat it, or spread it in a container and freeze the rest of the way.
  • We enjoyed this plain, and I also whipped up some dark chocolate hot fudge to try over the top. Both are equally, sinfully great.

BURGUNDY CHERRY ICE CREAM



Burgundy Cherry Ice Cream image

This is me trying to imitate the great Burgundy Cherry Ice Cream served up at Laura Secord's in the 70s and 80s. I think it's a winner. Prep does not include freezing and churning.

Provided by evelynathens

Categories     Frozen Desserts

Time 55m

Yield 8 cups

Number Of Ingredients 10

1/3 cup honey
1/2 cup beaujolais wine or 1/2 cup light Burgundy wine
2 tablespoons sugar
2 inches cinnamon sticks
1 lb pitted cherries, cut half the cherries in half
3/4 cup sugar
2 vanilla beans, split lengthwise
1 cup milk
6 egg yolks, beaten lightly
2 cups cream

Steps:

  • To make Burgundy Cherry Sauce: Combine the honey, wine, sugar and cinnamon in a wide saucepan; bring to a boil and reduce to approximately 3/4 cup; add the cherries and poach them gently in the liquid for 3 minutes, shaking the pan occasionally; pour the cherries into a bowl and skim off the foam; cool; drain syrup from cherries and reserve.
  • To make Vanilla Ice Cream: Place sugar and vanilla beans in medium heatproof bowl; pour milk over; set bowl into a pan of simmering water, but make sure it doesn't touch water; stir milk mixture until simmering; remove milk from heat; place yolks in heatproof bowl; gradually add milk to the egg yolks and whisk through thoroughly; return mixture to heat over simmering water; stir constantly over low heat until mixture coats back of spoon; remove from heat, set aside to cool; place plastic wrap directly onto surface of custard to prevent a skin from forming; cool.
  • Once cool, stir cream and cherry syrup into custard and chill in refrigerator for atleast 4 hours, preferably overnight; remove vanilla beans from custard and scrape the seeds from the beans into the mixture; discard pods; pour the custard into an ice cream maker and follow manufacturer's instructions to make ice cream; after 40 minutes of churning add cherries and finish churning; put into a freezer container and allow to ripen for a few hours before eating.

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