Homemade Cherry Ice Cream
200kcal
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups fresh cherries, pitted and chopped
- 1 tbsp lemon juice
Method
- In a saucepan, heat cream, milk, sugar, and salt over medium heat until sugar dissolves, about 5 minutes. Do not boil.
- Remove from heat, stir in vanilla, and cool. Chill covered in the fridge for at least 2 hours or overnight.
- Mix chopped cherries with lemon juice and let sit for 10 minutes to macerate.
- Lightly mash cherries or blend for texture preference.
- Churn chilled base in ice cream maker for 20–25 minutes.
- In the final 5 minutes of churning, add mashed cherries and mix until incorporated.
- Transfer to container and freeze for at least 4 hours until firm.
- Let soften at room temp for 5–10 minutes before scooping.
Nutrition
Calories200kcalCarbohydrates22gProtein3gFat14gSaturated Fat9gPolyunsaturated Fat0.4gMonounsaturated Fat3gCholesterol45mgSodium60mgPotassium160mgFiber0.5gSugar18gVitamin A400IUVitamin C2mgCalcium80mgIron0.2mg
Notes
For cherry almond flavor, swap vanilla with almond extract and add toasted almonds. Blend crystallized ice cream with milk to soften. Press parchment paper over the surface before freezing to avoid ice crystals. Keeps up to 2 weeks.