Cherry Ice Recipes

CHERRY ICE CREAM

Steps:

• Place the cherry juice, milk, yogurt, and heavy cream into the bowl of a blender. Add the sugar, salt, cherries, and almond extract. Puree until only small bits of the cherries remain.
• Pour into a 1 1/2 quart ice cream maker and freeze according to manufacturer's directions.

CHERRY ICE

Steps:

• In a medium bowl, whisk together wine, honey, and lemon juice until combined. Set aside.
• Place cherries in a food processor; pulse until finely chopped. Transfer to bowl with liquid mixture; stir until combined. Pour into a shallow metal pan and place in freezer. Stir with a fork every 10 minutes until mixture is slushy and partially solidified, about 35 minutes. Spoon into serving cups; garnish with whole cherries.

CHERRY ITALIAN ICE

Steps:

• Combine cherry Jell-O®, cherry soft drink mix, sugar, and boiling water in a bowl. Stir until dissolved. Add cold water and stir to combine. Pour into individual serving size paper cups and allow to cool to room temperature.
• Freeze until hard, about 6 hours.

CHERRY ICE CREAM

Steps:

• Melt chocolate and coconut oil together over a double boiler or in the microwave. Transfer to a small baking pan and freeze at least 1 hour. Use the tip of a knife to crack and remove from pan. Chop into 1/4-inch chunks (you should have 1 cup); set aside.
• In a blender, puree thawed cherries with lemon juice and salt. Strain through a fine-mesh sieve. Measure 1 1/4 cups (reserve the rest for another use). Combine milk, cream, corn syrup, and sugar in a medium saucepan. Bring to a boil. Reduce to a simmer and cook for 2 minutes. Strain into a bowl set in an ice-water bath. Let stand, stirring occasionally, until cold, about 5 minutes. Stir in cherry puree. Refrigerate, covered, at least 2 hours and up to overnight.
• Freeze mixture in an ice cream maker according to manufacturer's instructions. When the ice cream is the texture of soft serve, fold in chocolate chunks and Luxardo cherries. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 10 minutes before serving.

CHERRY ICE

Steps:

• In small saucepan bring sugar and 1/3 cup water to a boil. Reduce heat and simmer until sugar is dissolved.
• Remove fron heat and let cool.
• Pit cherries: puree in blender and strain through a fine sieve, disgarding solids.
• Mix in sugar syrup, Kirsh and lemon.
• Freeze according to you ice cream makers instructions OR pour into a cake pan and freeze to almost solid, then break up and puree in food processor. Scrape airtight container and freeze until firm).

EASY BLACK CHERRY ICE CREAM

Steps:

• Place the prepared cherries in a bowl and add granulated sugar; stir to combine and let them sit for 15 minutes.
• Preheat oven to 350ºF while cherries are macerating.
• Using a slotted spoon, place cherries in a single layer on a baking sheet lined with parchment paper; keep the juice for later.
• Transfer to the preheated oven and reduce the heat to 250ºF; roast for 30 minutes.
• Halfway through cooking, turn the pan around and roast for the remaining 15 minutes.
• Remove from the heat and increase the temperature back to 350ºF.
• While the oven is getting warmer, toss the cherries around.
• When it's back at 350, return the baking sheet to the oven and this time, roast them for only 15 minutes.
• When time is up, remove from the heat and scoop up about ½ a cup of cherries to reserve for later.
• Add the remaining cherries to the bowl of a food processor including the reserved juice. Pulse until almost smooth, leaving some tiny pieces.
• Transfer the mixture to a large bowl and add sweetened condensed milk, cherry Brandy (substitute Cherry Simple Syrup) and fleur de sel; whisk until well blended and set aside.
• To make the whipped cream, add heavy cream and powdered sugar to the bowl of a stand mixer. Using the whisk attachment, process until stiff peaks form.
• Scoop half of the whipped cream into the cherry mixture and fold in gently. Add the cherry mixture to the remaining whipped cream and fold it in until well mixed.
• Coarsely chop the reserved cherries and add to the mixture; stir to blend.
• Pour the mixture into a 9x5x3 chilled metal loaf pan, cover with plastic wrap then foil.
• Transfer to the freezer until hard, about 6 to 8 hours.