Homemade Cherry Ice Cream recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 71.4 mg
sugar: 74.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Mash 1/2 the cherries with a fork or puree in a blender.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

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.

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