06 Aug Cherry Ice Cream Recipe
Everybody does not like the tart flavor of fresh cherries, but I guarantee they will love the taste of this homemade cherry ice cream.
This cherry ice cream recipe is made with sugar and orange juice, and zest to round out the tart flavor and create a delicious ice cream everyone can enjoy.
What Kind Of Cherries Are Used In Ice Cream?
Maraschino cherries are a popular choice when it comes to cherry ice cream. They can be blended and combined with whipped heavy cream. They also serve as a topping for ice cream sundaes. However, I prefer using fresh ripe cherries.
Using fresh cherries allows you to control the sugar content. Unfortunately, Maraschino cherries tend to be overly sweet, which can offset the flavor of the cherry ice cream. You can also use black cherries to make black cherry ice cream.
How Do You Make Cherry Ice Cream?
Cherry ice cream is simple to make. There are no eggs in this recipe, eliminating the tedious process of whisking eggs and sugar until it is pale yellow. Instead, cherries, granulated sugar, orange juice, and orange zest are simmered until the cherries are tender and soft.
The cooked cherries are blended with a splash of heavy cream into a smooth puree. Next, the cherry puree is stirred into heavy cream and vanilla extract. Alternatively, you can also add a little of cherry brandy or orange liqueur to your ice cream base for added flavor.
The cherry ice cream base is then chilled overnight and churned in an ice cream machine until it doubles in volume. Now you get to feast on cherry ice cream that has the perfect amount of sweetness.
Cherry Ice Cream Recipe
Equipment
Ingredients
- 2 cups ripe cherries pitted chopped
- ⅔ cups granulated sugar
- 1 tsp sea salt
- 2 tbsp water
- 2 tbsp orange juice
- 1 tsp orange juice
- 2 ¼ cups heavy cream
- 1 tsp vanilla extract
Instructions
- Place the cherries, granulated sugar, water, orange juice, and orange zest into a large saucepan over medium-high heat. Allow the cherries to come up to a boil, then decrease the heat to medium-low.
- Simmer the cherry orange mixture until the sugar crystals dissolve and the cherries have softened. Pour the cherry mixture into a blender with 1/2 cup of heavy cream and blend it into a smooth puree.
- Pour the blended cherries into a bowl with the heavy cream and vanilla extract and stir to combine. Refrigerate the cherry ice cream base for 3-4 hours or overnight.
- Pour the cherry ice cream base into an ice cream machine and follow the manufacturer's instructions to churn it.
- Transfer the cherry ice cream into an airtight freezer-safe container and freeze it for 3-4hours.
Notes
- If using frozen cherries, do not thaw them before cooking them with sugar, water, orange juice, and zest. If you thaw, your frozen cherries may cause discoloration.
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