HOMEMADE CHERRY ICE CREAM
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
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
CHERRY ICE CREAM
Delicious cherry ice cream! It's a fabulous, dark shade of magenta and has a tart flavor that kids (and adults) will love. I have been experimenting with tart cherry juice, and I love this recipe!
Provided by HeidiLynn75
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 53.3 g, Cholesterol 83.1 mg, Fat 22.5 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 13.9 g, Sodium 85.9 mg, Sugar 50.3 g
CHERRY NUT ICE CREAM
Since my husband is a cherry grower, I had our grandsons help me develop an ice cream recipe that used the fruit. This is what we came up with. Loaded with almonds, coconut, chocolate and cherries, this ice cream has become our family's all-time favorite. -Mary Lou Patrick East Wenatchee, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 quarts.
Number Of Ingredients 9
Steps:
- In a large saucepan, heat cream over medium heat until bubbles form around sides of saucepan; stir in sugar and salt until dissolved., Whisk a small amount of the cream into the egg yolks. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Cool quickly by placing bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in extract. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) In each batch stir cherries, coconut, almonds and chocolate into the ice cream just until combined. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 682 calories, Fat 57g fat (34g saturated fat), Cholesterol 220mg cholesterol, Sodium 106mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
CHERRY CORDIAL ICE CREAM
Provided by Food Network
Time 10m
Yield About 5 1-1/2 quarts
Number Of Ingredients 7
Steps:
- COMBINE all ingredients in ice cream freezer container; mix well. Freeze according to manufacturer's instructions. REFRIGERATOR-FREEZER METHOD: OMIT half-and-half. Whip heavy cream. In large bowl, combine sweetened condensed milk, 1/2 cup chopped maraschino cherries, 1/2 cup mini chocolate chips, 2 teaspoons vanilla and 1/4 teaspoon almond extract; mix well. Fold in whipped cream. Pour into 9 x 5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm.
- Calories 432,Total Fat Grams26.6,Calories From Fat 240,Saturated Fat Grams 16.6,Saturated Fat Grams Pct DailyValue 83,CholesterolMilligrams 81,SodiumMilligrams 80,Sodium Milligrams Pct Daily Value 3,Potassium Milligrams 159,Potassium Milligrams Pct Daily Value 4,Total Carbohydrates Grams 28.2,Total Carbohydrates Grams Pct Daily Value 9,Dietary Fiber Grams 0.9,Dietary Fiber Grams Pct Daily Value 4,Sugars Grams 18.7,Vitamin A Pct Daily Value 15,Calcium Pct Daily Value 9,Thiamin Pct Daily Value 2,Niacin Pct Daily Value 4,Vitamin C Pct Daily Value 1,Magnesium Pct Daily Value 8,
- **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."
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.
CHERRY NUT ICE CREAM
Make and share this Cherry Nut Ice Cream recipe from Food.com.
Provided by RecipeNut
Categories Frozen Desserts
Time 4h10m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Drain maraschino cherries, reserving 1/3 cup of juice. Chop cherries; set aside.
- In large bowl, combine reserved cherry juice, half and half, whipping cream, brown sugar, and vanilla; stir until sugar is dissolved.
- Pour cream mixture into freezer canister of 4 or 5 quart ice cream freezer. Freeze according to manufacturer's directions.
- Stir chopped maraschino cherries and pecans into ice cream. If desired, ripen ice cream about 4 hours.
Nutrition Facts : Calories 260.7, Fat 18.2, SaturatedFat 9.3, Cholesterol 52, Sodium 29.9, Carbohydrate 23.8, Fiber 1.1, Sugar 20.5, Protein 2
CHERRY NUT ICE CREAM
Make and share this Cherry Nut Ice Cream recipe from Food.com.
Provided by Courtly
Categories Frozen Desserts
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat cream over medium heat until bubbles form around sides of saucepan.
- In a heavy saucepan, combine the egg yolks, sugar and salt; whisk in a small amount of hot cream.
- Gradually whisk in remaining cream.
- Cook and stir over low heat until the mixture reaches at least 160 and coats te back of a metal spoon.
- Remove from the heat.
- Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
- Stir in almond extract.
- Press plastic wrap onto surface of custard.
- Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two thirds full; freeze according to the manufacturer's directions.
- Refrigerate remaining mixture until ready to freeze.
- Stir the cherries, coconut, almonds and chocolate into the ice cream just until combined.
- Allow to ripen in ice cream freezer or firm up in the refrigerate freezer for 2-4 hours before serving.
Nutrition Facts : Calories 672.2, Fat 55.9, SaturatedFat 32.2, Cholesterol 214.1, Sodium 100.8, Carbohydrate 39.5, Fiber 2.4, Sugar 32.8, Protein 6.5
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