BLACK CHERRY ICE CREAM RECIPE
This Black Cherry Ice Cream Recipe uses fresh black cherries for natural flavor. No egg yolks, corn syrup, or cooking required! This delicious ice cream recipe is made in an ice cream maker and is perfect on a hot summer day!
Provided by Melissa Howell
Categories Ice Cream
Time 4h30m
Number Of Ingredients 6
Steps:
- Chop your cherries in a food processor or blender by pulsing until finely chopped (not pureed).
- Add the chopped cherries to a medium-sized bowl with 1/3 cup of sugar, and two Tablespoons of lemon juice. Stir and allow to sit at room temperature on your counter. This will draw the juices out of the cherries.
- When almost ready to churn, prepare the ice cream mixture by adding the remaining 2/3 cup of sugar and 3/4 cup of whole milk to a large mixing bowl. Whisk until the sugar has dissolved.
- Add the 2 1/4 cups heavy whipping cream and 1 teaspoon of vanilla extract to the milk and sugar and blend well.
- Carefully add the cherries and all their juices to the ice cream mixture. Stir until everything is well-blended.
- Add to your ice cream maker and follow the manufacturer's instructions. Depending on the size of your ice cream maker, you may need to churn this in two batches.
- Transfer soft-serve ice cream to an airtight freezer-safe container and freeze for at least two hours or overnight.
Nutrition Facts : Calories 245 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 20 grams sodium, Sugar 22 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BLACK CHERRY CHOCOLATE CHIP ICE CREAM
Black cherry ice cream loaded with chunks of fresh cherries and rich chocolate chunks.
Provided by Laura
Categories Desserts
Number Of Ingredients 8
Steps:
- In a small saucepan, stir together the cherries and 1/4 cup of the sugar. Simmer over medium heat about 8 minutes or until the sugar dissolves and the sauce thickens slightly. Let cool.
- Set a medium sized bowl over a large container of ice water.
- In a medium saucepan over medium heat, heat the milk, cream and 1/2 cup sugar stirring occasionally, until steam appears and the liquid is hot (175 degrees) about 5 minutes.
- When the milk mixture is cooking, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees). Immediately pour custard into bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath. Stir in vanilla extract. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.
- A few minutes before you plan to churn the ice cream, place semisweet chocolate in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until chocolate is melted and whisk until smooth. Stir in oil and transfer to a ziploc bag; set aside.
- Pour the mixture into the ice cream canister and churn following the manufacturer's instructions until the mixture resembles the consistency of thick whipped cream. Add the cherry mixture. A Snip the corner of the ziploc bag that the chocolate is in, and while the machine is running, slowly drizzle the chocolate into the ice cream. After chocolate is added, continue churning until the mixture resembles soft served ice cream.
- Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.
ROASTED CHERRY ICE CREAM WITH CHERRY CHOCOLATE SAUCE
Makes 1 gallon
Number Of Ingredients 11
Steps:
- k
- Preheat oven to 400°. Line a rimmed baking sheet with foil; spray foil with cooking spray.
- Place cherries in a single layer on prepared pan, and bake for 30 minutes or until cherries begin to brown.
- In the container of a blender, combine cherries and 1 cup half-and-half; process until finely chopped. Transfer mixture to a medium bowl, cover, and refrigerate for at least 2 hours or for up to 2 days.
- In a large bowl, beat cream with a mixer at medium speed until soft peaks form. Increase speed to high, and beat until stiff peaks form. Add condensed milk, and beat on high until soft peaks form again. Stir in cherry mixture and remaining 3 cups half-and-half.
- Pour mixture into the container of an electric ice cream maker, and freeze according to manufacturer's instructions. Serve immediately, or if a firmer texture is desired, spoon into freezer-safe containers, and freeze for at least 4 hours or for up to 1 month. Serve with Cherry Chocolate Sauce.
- In a medium saucepan, cook butter and chocolate over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Stir in sugars, and cook, stirring frequently, until sugar is dissolved. Stir in cream and brandy, increase heat to medium, and bring to a simmer. Cook, stirring frequently, for 5 minutes. Serve sauce warm, or cover and refrigerate for up to 1 week.
CHERRY-CHOCOLATE ICE CREAM
Provided by Food Network Kitchen
Time 6h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
- Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
- Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
- Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.
BLACK CHERRY ICE CREAM
Make and share this Black Cherry Ice Cream recipe from Food.com.
Provided by CoffeeMom
Categories Frozen Desserts
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mash cherries slightly with the sugar in a bowl.
- Fold in cream, then taste the mixture and add more sugar or some lemon juice, if necessary.
- Pour the mixture into container. Cover and freeze until firm, beating well after 1 1/2 hours.
- About 30 minutes before serving, transfer the ice cream to the refrigerator.
Nutrition Facts : Calories 287.6, Fat 18.4, SaturatedFat 11.4, Cholesterol 67.9, Sodium 18.8, Carbohydrate 31.4, Fiber 1, Sugar 28.5, Protein 1.5
EASY CHERRY-CHOCOLATE CHUNK ICE CREAM
Cherry ice cream with semisweet chocolate chunks.
Provided by Deb C
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Place cherries in a food processor; process into small pieces.
- Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.
Nutrition Facts : Calories 458.2 calories, Carbohydrate 46.7 g, Cholesterol 89.8 mg, Fat 28.6 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 17.5 g, Sodium 91.9 mg, Sugar 43.4 g
DIVINE CHERRY CHOCOLATE ICE CREAM
Deliciously creamy homemade ice cream is combined with chocolate chunks and maraschino cherries. Though not an exact replica of an ice cream flavor that you may have seen in the store, this frozen dessert is sinfully rich!
Provided by Shannon :)
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 8h21m
Yield 16
Number Of Ingredients 7
Steps:
- Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
- Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
- Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 33.3 g, Cholesterol 168.1 mg, Fat 26.7 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 16 g, Sodium 41 mg, Sugar 24.2 g
CHERRY-ALMOND ICE CREAM CAKE WITH MILK CHOCOLATE SAUCE
Categories Cake Chocolate Dessert Kid-Friendly Cherry Almond Summer Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Kosher Small Plates
Yield Serves 10
Number Of Ingredients 8
Steps:
- Make chocolate sauce:
- Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate melts and sauce is smooth. Mix in vanilla extract. Cool sauce to room temperature, stirring occasionally, about 30 minutes.
- Make ice cream cake:
- Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides. Using back of spoon, spread 1 pint ice cream over bottom of prepared pan. Sprinkle evenly with 1 cup cookie crumbs. Spread another 1 pint ice cream over cookie crumbs. Freeze until ice cream is firm, about 20 minutes. Spread with 3/4 cup sauce; freeze 20 minutes. Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere. Cover pan and freeze ice cream cake until very firm, at least 4 hours. (Can be prepared 5 days ahead. Keep cake frozen. Cover and refrigerate remaining sauce. Store remaining 1 cup crumbs airtight at room temperature.)
- Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl. Cut around pan sides to loosen cake. Turn cake out onto platter. Peel off parchment. Sprinkle top of cake with remaining 1 cup crumbs.
- Cut cake crosswise into slices. Serve immediately with warm sauce.
CHERRY SAUCE
Make and share this Cherry Sauce recipe from Food.com.
Provided by Karen From Colorado
Categories Sauces
Time 15m
Yield 2-3 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, cornstarch and salt in a saucepan.
- Stir in water.
- Add the cherries and cook until thick and bubbly.
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