Bing Cherry Ice Cream Sauce Recipes

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BING CHERRY ICE CREAM SAUCE



Bing Cherry Ice Cream Sauce image

Pour this over your favorite ice cream for a sweet-tart treat!

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4-6 servings.

Number Of Ingredients 4

1 can (16 ounces) pitted dark sweet cherries
2 tablespoons cornstarch
1/4 teaspoon almond extract
Ice cream or frozen vanilla custard

Steps:

  • Drain cherries, reserving juice. Place juice and cornstarch in a saucepan. Cook, stirring constantly, until thickened. Stir in extract and cherries. Serve warm over ice cream or Old-Fashioned Frozen Vanilla Custard (recipe also found in Recipe Finder).

Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein.

HOMEMADE CHERRY ICE CREAM



Homemade Cherry Ice Cream image

I have been experimenting making cherry ice cream and my secret ingredient is balsamic vinegar - give it a try! I like my ice cream on the creamy side, so I prefer eating it fresh out of the ice cream maker.

Provided by Julian

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 2h45m

Yield 4

Number Of Ingredients 7

1 ¼ pounds fresh cherries, pitted and quartered
1 cup white sugar, divided
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 cup milk
2 cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Combine cherries, 1/2 cup sugar, lemon juice, and balsamic vinegar in a bowl and mix well. Set aside for 2 hours. Drain, reserving juice.
  • Mash 1/2 the cherries with a fork or puree in a blender.
  • Combine milk and remaining 1/2 cup sugar in a bowl and beat with an electric mixer until sugar has dissolved, 1 to 2 minutes. Add reserved cherry juice, cream, pureed cherries, vanilla extract; mix to combine.
  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add remaining quartered cherries and freeze for an additional 5 minutes. Ice cream should be nice and creamy. If you prefer it harder, transfer to an airtight container and freeze until firm, about 4 hours. Remove from freezer 10 minutes before serving.

Nutrition Facts : Calories 745.1 calories, Carbohydrate 81.3 g, Cholesterol 167.9 mg, Fat 46.6 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 28.5 g, Sodium 71.4 mg, Sugar 74.1 g

VANILLA CHERRY ICE CREAM



Vanilla Cherry Ice Cream image

This recipe makes classic vanilla ice cream with a slight undertone of almond and dotted throughout with fresh cherry pieces.

Provided by FutureChefShay

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 5h15m

Yield 8

Number Of Ingredients 6

2 cups heavy cream
1 cup milk
¾ cup white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
2 cups fresh cherries, pits removed and cut in half

Steps:

  • Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla and almond extract. Add the cherries. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

Nutrition Facts : Calories 325.4 calories, Carbohydrate 28 g, Cholesterol 84 mg, Fat 23 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 14.2 g, Sodium 35.3 mg, Sugar 25.6 g

EASY CHERRY SAUCE



Easy Cherry Sauce image

Our simple cherry sauce can be made with fresh or frozen fruit; it's a great topping for ice cream, cheesecake, pound cake, and other tasty treats.

Provided by Kimberly Kunaniec

Categories     Dessert     Sauces

Time 20m

Yield 20

Number Of Ingredients 5

16 ounces cherries (frozen or fresh)
1/2 cup granulated sugar
1/2 cup water
1 tablespoon cornstarch
1 tablespoon lemon juice (fresh)

Steps:

  • Gather the ingredients.
  • If working with fresh cherries, wash them thoroughly and carefully remove all the stems and pits.
  • In a medium saucepan, place the cherries (fresh or frozen), sugar, and water. If using frozen cherries, add just half the amount of water to begin with. Bring to a boil over medium-high heat, stirring often.
  • In a small bowl, stir the lemon juice and cornstarch together until smooth.
  • Whisk the cornstarch mixture into the boiling cherry mixture.
  • If working with frozen cherries, check on the texture of the mixture and add one tablespoon of water at a time if too thick.
  • Return the sauce to a boil, stirring constantly. Don't let the sauce scorch on the bottom.
  • Cook until the liquid has properly thickened, about one more minute.
  • Remove the pot from the heat and taste. Add a little extra sugar or lemon juice if needed at this point, depending on your personal preference. Allow the sauce to cool to room temperature before using it.

Nutrition Facts : Calories 35 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 8 g, Fat 0 g, ServingSize 1 cup (20 servings), UnsaturatedFat 0 g

BING CHERRY ICE CREAM



Bing Cherry Ice Cream image

This is absoultely fabulous with those BINGS!!!! I used the longest times noted in recipe for making and they are not included in the prep time. Got this from the local paper.

Provided by seahorse73

Categories     Frozen Desserts

Time 50m

Yield 1 quart

Number Of Ingredients 7

1/2 cup water
1 1/2 cups granulated sugar, divided
2 cups fresh bing cherries, stemmed,pitted and halved
6 ounces cream cheese, at room temperature
1 1/2 cups whole milk
1 cup heavy cream (whipping)
1 teaspoon vanilla

Steps:

  • In a small saucepan, combine water, 3/4 cup sugar and cherries.
  • Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves.
  • Remove from heat; let the cherries steep 30 minutes.
  • Drain the cherries, discarding the syrup.
  • Transfer the cherries to a bowl, cover and refrigeratoe for at least 30 minutes or up to 8 hours.
  • In a food processor, process cream cheese until smooth, about 30 seconds.
  • Scrape down the sides of the bowl.
  • Meanwhile, combine the milk, cream and remaining 3/4 cup sugar in a saucepan.
  • Cook over medium heat, stirring occasionally tohelp dissolve the sugar, until bubbles form around the edges of the pan, about 5 minutes.
  • Add about 1/2 cup of the hot-milk mixture to the cream cheese; process until smooth, about 30 seconds.
  • Add the remining milk mixture and process for another 30 seconds.
  • Strain through a fine mesh sieve into a bowl.
  • Add vanilla; stir to combine.
  • Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
  • Pour the cream mixture into an ice-cream maker and freeze according to the manufacturer's instructions.
  • When nearly frozen and the consistency of thick whipped cream, add the cherries.
  • Churn or stir just until mixed.
  • Transfer the ice cream to a freezer-safe container.
  • Cover and freeze until firm, at least 3 hours our up to 3 days, before serving.

Nutrition Facts : Calories 2994.3, Fat 158.9, SaturatedFat 94.6, Cholesterol 550.1, Sodium 801.7, Carbohydrate 380.9, Fiber 6.5, Sugar 363.6, Protein 29.8

FRESH BING CHERRY SAUCE



Fresh Bing Cherry Sauce image

Make and share this Fresh Bing Cherry Sauce recipe from Food.com.

Provided by Potagekempcc

Categories     Sauces

Time 1h

Yield 2 Cups

Number Of Ingredients 15

1 lb bing cherry (Pitted & chopped)
2 tablespoons fine sugar
2 bay leaves
3 allspice berries
3 whole cloves
1 cinnamon stick
1 pinch fine sea salt
1/2 cup orange muscat dessert wine (*Nibbia Wine)
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/2 cup red shallot (Chopped)
1/4 cup cherry brandy
1 pinch ground nutmeg
1 pinch ground cayenne pepper

Steps:

  • Place cherries a glass bowl. Add sugar, sea salt, orange muscat wine, lemon zest, lemon juice and stir.
  • Place bay leaves, allspice berries, whole cloves, cinnamon stick in cheese cloth and tie with a string to complete Sachet. Place Sachet in cherries, cover with plastic and chill for 1 hour.
  • Melt 1-tablespoon butter in a heavy bottom saucepan and saute shallots until they are soft or tender. Add cherry brandy and reduce by one-half.
  • Add fresh cherries with their juice, Sachet and bring to a slow boil. Stir cherries to prevent burning and wish in butter. Reduce to a simmer for 10-15 minutes. Remove cherries from heat, discard Sachet and allow cherries to cool slightly.
  • Puree cherries with a hand blender, bring to a simmer, add nutmeg and cayenne pepper to taste. Stir cherry sauce and simmer for 5 minutes.
  • Strain cherry sauce using a fine sieve or chinois. Serve Fresh Bing Cherry Sauce hot or room temperature.
  • Garnish: Fresh Bing Cherry Sauce with Whole Cherries.
  • *Orange Muscat Dessert Wine (Nibbia Winery, Half-Moon Bay, Ca.).
  • Chef's Note: You can use any Muscat Wine.

Nutrition Facts : Calories 366.9, Fat 12.8, SaturatedFat 7.6, Cholesterol 30.5, Sodium 73.5, Carbohydrate 66.5, Fiber 7.1, Sugar 48.2, Protein 4.3

BING CHERRY DELIGHT



Bing Cherry Delight image

Featuring cherries, pecans and a cookie-crumb topping, this frosty dessert has a refreshing cherry-lemon flavor that'll have guests asking for seconds. -Carol Jackson, Burleson, Texas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 can (14 ounces) sweetened condensed milk
7 tablespoons lemon juice
1 can (15 to 16 ounces) pitted dark sweet cherries, drained
1 cup heavy whipping cream
1 cup chopped pecans
1/2 cup crushed vanilla wafers (about 15 wafers)

Steps:

  • Combine milk and lemon juice. Fold in cherries. In another bowl, beat cream until stiff peaks form. Gently fold cream and pecans into cherry mixture., Spread into an ungreased 11x7-in. dish; sprinkle with wafer crumbs. Freeze, covered, until firm. Remove from freezer 15 minutes before cutting. May be frozen up to 2 months.

Nutrition Facts : Calories 415 calories, Fat 26g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 99mg sodium, Carbohydrate 42g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

FRESH BING CHERRY ICE CREAM



Fresh Bing Cherry Ice Cream image

This lush, pretty ice cream is the perfect thing to do with those sweet bing cherries. Recipe prep time includes freezing time.

Provided by Kare for Kitchen Treaty

Time 6h30m

Number Of Ingredients 7

2 cups whole or 2% milk
1 1/2 cups whipping cream
4 egg yolks
1 pound fresh bing cherries (this will amount to 2 cups cherry halves + 1 cup diced cherries)
1 cup sugar
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice

Steps:

  • Pit 2/3 of the cherries. If you have a cherry pitter or a totally awesome Cherry Chomper, I am jealous of you. Though I just cut the cherries in half with a paring knife, then carefully pried them apart and removed the pit - not too bad. Still no Cherry Chomper, though. (Update: I have since learned this method, which is way easier!)
  • Sprinkle 1 teaspoon of the lemon juice over the cherry halves and toss lightly.
  • Pit and dice the remaining 1/3 of the cherries. Cut the cherry in half, remove the pit, and then cut each half into fourths. Or, you know, cut 'em how you like.
  • And then sprinkle the other teaspoon of lemon juice over the diced cherries and toss a little. We're keeping the cherries a nice burgundy so they can become a nice light burgundy. Not pink!
  • Beat the egg yolks and sugar in a medium bowl until the mixture is frothy. This takes a good couple of minutes.
  • In a medium saucepan, heat the milk and whipping cream over low heat, until the mixture is very warm - when it forms bubbles around the sides, it's about ready.
  • Very slowly pour the hot cream/milk mixture into the beaten eggs, whipping briskly the entire time. You're tempering the eggs - heating them slowly and evenly so that you don't make scrambled eggs instead of beautiful custard.
  • Return the milk/cream/eggs/sugar mixture to the saucepan and, stirring constantly over medium-low heat, cook until the mixture has thickened enough to coat the back of a spoon - about 10 minutes (sometimes takes as long as 15, but watch carefully and remove from the heat as soon as it's thick).
  • Remove from the heat.
  • Stir in the cherry halves (NOT the diced cherries - those go into the ice cream at the last minute).
  • Let the mixture sit for about 10 minutes or so.
  • Stir in the vanilla.
  • And then puree! I use my handy dandy immersion blender. You can also use a good old fashioned blender. Be careful, though. The mixture is still hot. Let it sit for a few more minutes if you're not sure.
  • Strain the custard through a fine mesh sieve.
  • Let the custard cool completely. This can happen in the fridge, or you can set the container in a bowl or sink of ice water to speed up the process.
  • Once it's cooled, pour the mixture into your ice cream maker, and freeze according to manufacturer instructions. I use this handy dandy Cuisinart number. It's way easy.
  • When the mixture is just about frozen, add the diced cherries.
  • Now you can eat it, or spread it in a container and freeze the rest of the way.
  • We enjoyed this plain, and I also whipped up some dark chocolate hot fudge to try over the top. Both are equally, sinfully great.

BING CHERRY AND RASPBERRY SAUCE



Bing Cherry and Raspberry Sauce image

Categories     Sauce     Fruit     Dessert     Quick & Easy     Low Sodium     Raspberry     Cherry     Brandy     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 5

2 cups coarsely chopped pitted Bing cherries
2 cups fresh raspberries or frozen unsweetened, thawed
1/4 cup sugar
2 cinnamon sticks, broken in half
4 teaspoons brandy

Steps:

  • Combine cherries, 1 cup raspberries, sugar and cinnamon in saucepan over medium-high heat. Bring to boil, stirring until sugar dissolves. Reduce heat; simmer until cherries soften, about 15 minutes. Remove from heat.
  • Stir brandy and 1 cup raspberries into sauce. Discard cinnamon sticks. Serve warm or at room temperature.

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