Cherry Vanilla Ice Cream Recipe (Ice Cream Maker)
Servings: 8 Servings
Ingredients
- 2 cups pitted cherries fresh or frozen
- 2 cups heavy cream
- 1 cup whole milk
- 5 egg yolks
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
Instructions
- This recipe requires an ice cream maker. Follow the manufacturer’s instructions to get it ready ahead of time. Most freezer bowls need to freeze for at least 24 hours.
- Roughly chop the cherries, divide them in half, and set them aside.2 cups pitted cherries
- Combine the heavy cream, milk, egg yolks, sugar, and vanilla in a medium saucepan.2 cups heavy cream, 1 cup whole milk, 5 egg yolks, 1 cup granulated sugar, 1 tablespoon vanilla extract
- Cook over low-medium heat, stirring constantly, until steam begins to rise. Keep cooking and stirring for 8 to 10 minutes, until the custard thickens slightly and lightly coats the back of a spoon. Don’t let it boil.
- Pour the custard through a fine mesh strainer into a bowl. Press plastic wrap directly against the surface to keep a skin from forming. Refrigerate until completely cold, about 2 hours.
- After the custard is cold, pour it into a blender with half of the chopped cherries. Blend until smooth.
- Pour the blended cherry custard into the ice cream maker and churn according to the manufacturer’s instructions until it reaches the soft set stage.
- Add the remaining chopped cherries and churn until they’re mixed in and the ice cream has begun to set.
- Transfer the ice cream to a freezer-safe container and freeze until firm, 4 to 6 hours or overnight. Serve cold.
Notes
- Ice cream maker: Freeze a freezer-bowl machine for at least 24 hours before you start. A compressor-style machine doesn’t need to be frozen ahead.
- Cherries: Frozen cherries are easier to chop once they’ve thawed a bit. Drain off the juice before chopping. We use dark sweet cherries from the freezer section of the grocery store.
- Freezing time: The time depends on how firm the ice cream is when it comes out of the machine. Freezing overnight gives you the firmest texture.
- Storage: Store the ice cream in an airtight container in the freezer for 2 to 3 weeks. Press plastic wrap against the surface before adding the lid. Let it sit on the counter for 5 to 10 minutes before scooping.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of ice cream. Actual calories will vary.
Nutrition Facts
Cherry Vanilla Ice Cream Recipe (Ice Cream Maker)
Serving Size
0.5 cup
Amount per Serving
Calories
379
% Daily Value*
Fat
26
g
40
%
Saturated Fat
15
g
75
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
192
mg
64
%
Sodium
33
mg
1
%
Potassium
194
mg
6
%
Carbohydrates
34
g
11
%
Fiber
1
g
4
%
Sugar
33
g
37
%
Protein
5
g
10
%
Vitamin A
1108
IU
22
%
Vitamin C
3
mg
4
%
Calcium
96
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
