Cherry Ice Cream Recipe: A Scoop of Summer Bliss
Summer isn’t complete without a generous scoop (or three!) of homemade ice cream. And what better way to celebrate the season than with the vibrant, sweet-tart flavor of cherry ice cream? This recipe delivers a creamy, dreamy texture packed with the unmistakable taste of fresh cherries. Forget store-bought imitations; this is the real deal – a taste of sunshine in every spoonful. Whether you’re using sweet Bing cherries or tart Montmorency, this recipe is easily adaptable to your favorite variety. Get ready to impress your friends and family with a dessert that’s both delicious and surprisingly easy to make. So, dust off your ice cream maker, grab a basket of fresh cherries, and let’s get churning!
Why This Recipe Works
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This cherry ice cream recipe isn’t just about throwing some cherries into a standard ice cream base. It’s carefully crafted to maximize flavor and achieve the perfect texture. Here’s why it works:
- Cherry Infusion: Instead of simply adding chopped cherries, we create a cherry puree. This intensifies the cherry flavor and distributes it evenly throughout the ice cream. A touch of almond extract complements the cherry flavor beautifully, adding a subtle complexity.
- Custard Base: The custard base, made with egg yolks, provides richness and a smooth, velvety texture. Cooking the base ensures a stable emulsion, preventing ice crystals from forming and resulting in a creamier final product.
- Proper Chilling: Thoroughly chilling the custard base before churning is crucial. This allows the fats to solidify, resulting in a smoother, less icy ice cream. We recommend chilling for at least 4 hours, or even better, overnight.
- Churning Technique: Following the ice cream maker’s instructions is essential for proper aeration and freezing. The churning process incorporates air into the mixture, creating a light and fluffy texture.
- Optional Alcohol: A tablespoon of Kirsch (cherry liqueur) or vodka inhibits ice crystal formation, resulting in a softer, scoopable ice cream, even after freezing. It also enhances the cherry flavor.
Ingredients
- Fresh Cherries: 1 pound, pitted and stemmed. Bing, Rainier, or Montmorency cherries work well. Adjust sugar based on the sweetness of your cherries.
- Granulated Sugar: ¾ cup (150g), plus more to taste, depending on the sweetness of the cherries.
- Heavy Cream: 2 cups (480ml)
- Whole Milk: 1 cup (240ml)
- Egg Yolks: 4 large
- Vanilla Extract: 1 teaspoon
- Almond Extract: ¼ teaspoon
- Pinch of Salt: Enhances the flavors
- Optional: 1 tablespoon Kirsch (cherry liqueur) or vodka
Instructions
- Prepare the Cherry Puree: In a blender or food processor, combine the pitted cherries and ¼ cup of the granulated sugar. Blend until smooth. Taste and add more sugar if needed, especially if using tart cherries.
- Make the Custard Base: In a medium saucepan, whisk together the remaining ½ cup granulated sugar and egg yolks until pale and slightly thickened.
- Heat the Dairy: In a separate saucepan, combine the heavy cream, whole milk, and a pinch of salt. Heat over medium heat until just simmering, stirring occasionally to prevent scorching. Do not boil.
- Temper the Egg Yolks: Slowly drizzle a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering.
- Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon. This should take about 5-8 minutes. The mixture is ready when you can run your finger across the back of the spoon and the line remains distinct. Be careful not to overheat the mixture, or the eggs will curdle.
- Strain and Cool: Immediately strain the custard base through a fine-mesh sieve into a clean bowl. This will remove any cooked egg particles and ensure a smooth texture.
- Add Flavorings: Stir in the cherry puree, vanilla extract, almond extract, and Kirsch or vodka (if using).
- Chill the Base: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard base to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
- Churn the Ice Cream: Pour the chilled custard base into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes.
- Harden the Ice Cream: The ice cream will be soft-serve consistency after churning. Transfer it to an airtight container and freeze for at least 2-3 hours to harden completely.
- Serve and Enjoy: Scoop and serve your homemade cherry ice cream. Garnish with fresh cherries, chocolate shavings, or a sprinkle of chopped almonds, if desired.
Tips for Success
- Use High-Quality Ingredients: The better the ingredients, the better the ice cream. Opt for fresh, ripe cherries and high-fat heavy cream.
- Don’t Overcook the Custard: Overcooking the custard base will result in scrambled eggs. Cook it gently over low heat, stirring constantly.
- Chill Thoroughly: Chilling the custard base completely is crucial for a smooth, creamy texture. Don’t skip this step!
- Taste and Adjust: Taste the cherry puree and the custard base before churning and adjust the sugar or flavorings to your liking.
- Follow Ice Cream Maker Instructions: Each ice cream maker is different, so be sure to follow the manufacturer’s instructions for best results.
- Pit the Cherries Carefully: Ensure all pits are removed from the cherries to avoid any unpleasant surprises. A cherry pitter is a handy tool for this task.
Storage Instructions
Store leftover cherry ice cream in an airtight container in the freezer for up to 2 weeks. For best results, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container to prevent ice crystals from forming.
FAQ
Q: Can I use frozen cherries?
A: Yes, you can use frozen cherries. Thaw them completely and drain off any excess liquid before blending. You may need to adjust the sugar depending on the sweetness of the cherries.
Q: Can I make this recipe without an ice cream maker?
A: While an ice cream maker is ideal, you can try the “no-churn” method. After chilling the custard base, pour it into a freezer-safe container and freeze for 30 minutes. Then, whisk vigorously with a fork to break up any ice crystals. Repeat this process every 30 minutes for 2-3 hours, or until the ice cream is firm enough to scoop. The texture will be slightly different, but still delicious.
Q: Can I use a different type of milk?
A: While whole milk is recommended for richness, you can substitute it with 2% milk. However, the ice cream may not be as creamy.
Q: My ice cream is icy. What did I do wrong?
A: Icy ice cream is usually caused by insufficient chilling of the custard base, over-churning, or improper storage. Make sure to chill the base thoroughly, follow your ice cream maker’s instructions, and store the ice cream in an airtight container.
Q: Can I add chocolate chips to this recipe?
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A: Absolutely! Fold in ½ cup of mini chocolate chips after churning, before transferring the ice cream to the freezer to harden.
Conclusion
This cherry ice cream recipe is a delightful way to enjoy the flavors of summer. With its creamy texture, intense cherry flavor, and customizable options, it’s sure to become a family favorite. So go ahead, treat yourself to a scoop (or two!) of this homemade goodness. You deserve it!
