Cherry Ice Cream Recipe
User Reviews
4.2
21 reviews
Good
-
Prep Time
20 mins
-
Freezing time
6 hrs
-
Total Time
20 mins
-
Servings
10 scoops
-
Calories
183 kcal
-
Course
Dessert
-
Cuisine
International
Cherry Ice Cream Recipe
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Churn Cherry Ice Cream Recipe without Condensed Milk, an homemade ice cream that is a big hit with kids and grown-ups too. Nothing beats a good old ice cream on a hot summer's day, and this lush treat is all you need to cool you down.
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Ingredients
- 300 ml full-fat milk
- 300 ml double / heavy cream
- 3 egg yolks
- 1 vanilla pod
- 2 cups cherries, pitted
- ¼ cup granulated sugar
- 2 tablespoon vanilla powdered sugar
Instructions
- Add the pitted cherries to a blender, blizz until smooth, then transfer the content to a pan.
- Cook on a low to medium heat until it is reduced by half, and it forms a thick sauce, depending on the heat that should take about 10-15 minutes or so.
- Beat the egg yolks with the granulated sugar until you get a pale yellow colour.
- Separately, bring the the milk, double cream, the seeds from the vanilla pod and the vanilla sugar to a boil, then pour the mixture over the eggs whisking continuously, in order to prevent the eggs from scrambling.
- Transfer the whole mixture back to the pan, and cook on a low heat whisking again until it thickens slightly.
- Do not overcook, as the mixture will curdle, to test if it is ready, see if it coats the back of a spoon, if it does, take it off the heat and leave to cool completely.
- Add the cherry sauce to the milk mixture, then pour everything into a plastic container that has a lid.
- You can chop more cherries and scatter over the ice cream mixture.
- You can stir the mixture 2 or 3 times every hour or so until it freezes, in order to avoid ice crystals from forming.
- If it's too frozen to be scooped, leave outside on the counter for about 30 minutes or so before serving.
- Enjoy!
Notes
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
- Once the ice cream goes in the freezer, stir it a bit every hour or so, just to make sure there is no ice setting. I would not bother stirring it more than 2-3 times, that should be more than enough
- It is best to store the ice cream in an air-tight plastic container, I used one with a capacity of 1.3 litres, and it was large enough for the amount of ice cream I made.
Nutrition Information
Show Details
Calories
183kcal
(9%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
102mg
(34%)
Sodium
26mg
(1%)
Potassium
129mg
(4%)
Sugar
11g
(22%)
Vitamin A
585IU
(12%)
Vitamin C
2.1mg
(2%)
Calcium
64mg
(6%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 10scoops
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 102mg | 34% |
| Sodium | 26mg | 1% |
| Potassium | 129mg | 3% |
| Sugar | 11g | 22% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 64mg | 6% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
21 reviews
Good
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