Homemade Cherry Ice Cream

Homemade Cherry Ice Cream

Ingredients:

For the Cherry Sauce:

• 2 cups (300g) fresh or frozen cherries, pitted and halved
• ½ cup (100g) granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (if using cornstarch)

For the Ice Cream Base:

• 2 cups (500ml) heavy cream
• 1 cup (250ml) whole milk
• ¾ cup (150g) granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

---

Instructions:

Step 1: Make the Cherry Sauce

1. In a medium saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries release their juices and soften (about 5–7 minutes).
2. For a thicker sauce, dissolve the cornstarch in 2 tablespoons of water, then add it to the cherry mixture. Stir and cook for another 2 minutes until the sauce thickens.
3. Remove from heat and stir in the vanilla extract. Let the sauce cool to room temperature. Once cooled, blend it lightly with an immersion blender or regular blender for a smoother consistency (optional). Set aside.

---

Step 2: Prepare the Ice Cream Base

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until pale and creamy.
3. Slowly ladle about ½ cup of the hot cream mixture into the egg yolks, whisking constantly to temper them.
4. Gradually pour the tempered yolks back into the saucepan, stirring continuously over low heat until the mixture thickens slightly and coats the back of a spoon.
5. Remove from heat and strain the custard through a fine sieve to ensure smoothness.
6. Stir in the vanilla extract and a pinch of salt, then let the mixture cool to room temperature.

---

Step 3: Chill the Custard

1. Once the mixture has cooled, cover and refrigerate for at least 4 hours or overnight to chill completely.

---

Step 4: Churn the Ice Cream

1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
2. During the last few minutes of churning, gently fold in the cherry sauce to create beautiful swirls.

---

Step 5: Freeze and Serve

1. Transfer the churned ice cream to an airtight container, smoothing the top with a spatula.
2. Freeze for 4–6 hours until firm.
3. Scoop and serve, optionally garnished with fresh cherries or a drizzle of cherry sauce.

---

Why This Recipe Stands Out:

• Tart and Sweet: The balance of sweet cherries with the creamy base gives you a delightful contrast in every bite.
• Rich and Smooth: The custard-based ice cream creates a creamy texture that complements the fruitiness.
• Cherry Swirls: The homemade cherry sauce adds a beautiful swirl and extra burst of flavor.

Enjoy this indulgent cherry ice cream that’s packed with fresh, fruity goodness! 🍒🍦✨