Sweet Cherry Ice Cream Recipes

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.

CHERRY ICE CREAM

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.

SWEET CHERRY ICE CREAM

Steps:

• Place the cherries, sugar and water in the top of a double boiler. Cook over medium heat for about 10 minutes, to allow the fruit to soften. Take out 1/2 cup of the cherries and drain the juices back into the pan. Puree the rest of the cherries. Roughly chop the 1/2 cup of cherries and mix back into the puree. Chill.
• Add the half and half and egg to a blender and blend until smooth. Whisk in chilled cherry mixture. Add the heavy cream and vanilla. Blend well. Chill.
• Transfer mixture to your ice cream maker and freeze according to manufacturer's instructions.

CHERRY ICE CREAM

Steps:

• Place the cherry juice, milk, yogurt, and heavy cream into the bowl of a blender. Add the sugar, salt, cherries, and almond extract. Puree until only small bits of the cherries remain.
• Pour into a 1 1/2 quart ice cream maker and freeze according to manufacturer's directions.

VANILLA CHERRY ICE CREAM

Steps:

• Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla and almond extract. Add the cherries. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

CHERRY ICE CREAM

Steps:

• Combine the cherries, cream, milk, sugar, salt, and vanilla in the blender. Puree until completely smooth. Serve immediately for soft-serve ice cream or pour into an ice cream maker and freeze according to the manufacturer's instructions.

SWEET CHERRY ICE CREAM

Steps:

• Puree the thawed cherries in a food processor. Feel free to leave them slightly chunky; it makes the texture of the ice cream more interesting.
• Sprinkle gelatin over water and let stand one minute.
• Stir gelatin into water over low heat until dissolved.
• Add cherry puree, half-and-half, milk, sugar and corn syrup to gelatin. Stir over low heat until sugar dissolves.
• Refrigerate at least four hours, or overnight if possible.
• Transfer to ice cream maker and freeze according to manufacturer's directions.

HOMEMADE CHERRY ICE CREAM

Steps:

• Heat cherries, 1 cup heavy cream, milk, sugar, and salt in a saucepan over medium heat until mixture is steamy, 5 to 7 minutes. Reduce heat to medium-low and continue cooking for 15 minutes more.
• Pour cherry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer blended mixture to a large bowl and stir in remaining 3/4 cup heavy cream.
• Chill in the refrigerator until completely cold, about 2 hours; stir in amaretto liqueur, lemon juice, and cornstarch. Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.