Home Made Cherry Ice Cream Recipes

HOMEMADE CHERRY ICE CREAM

Steps:

• Heat cherries, 1 cup heavy cream, milk, sugar, and salt in a saucepan over medium heat until mixture is steamy, 5 to 7 minutes. Reduce heat to medium-low and continue cooking for 15 minutes more.
• Pour cherry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer blended mixture to a large bowl and stir in remaining 3/4 cup heavy cream.
• Chill in the refrigerator until completely cold, about 2 hours; stir in amaretto liqueur, lemon juice, and cornstarch. Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.

HOMEMADE CHERRY ICE CREAM

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.

VANILLA CHERRY ICE CREAM

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.

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 CREAM

Steps:

• In a bowl, beat the eggs and sugar until thick and lemon-colored. Scald milk; slowly pour into egg mixture, stirring constantly, until sugar is dissolved. Cool. , Chop the cherries by hand or in a food processor. Combine cherries with egg mixture and all remaining ingredients. Freeze in an ice cream maker.

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.

HOME MADE CHERRY ICE CREAM

Steps:

• First decide on the flavoring. For fruits (fresh cherries, peaches, strawberries, etc.), peel and slice into small (1/2 inch) pieces into a bowl and add 1/4 cup of sugar, mix and let sit for 1/2 hour to come to room temperature.
• Mash fruit with a fork, potato masher, or a meat tenderizer. You want to extract as much juice from the fruit to prevent the fruit from freezing into chunks and becoming very hard. Strain the juice from the mix and refrigerate both until ready for use.
• Alternatives: You can also puree the fruit, use 1 cup of peanut butter, or 2 additional teaspoons of vanilla for vanilla ice cream. All alternatives will be added at the end, when cooking the ice cream base, just like the fruit juices separated in the previous step.
• Begin cooking the ice cream custard base: In a medium saucepan, place the heavy whipping cream, half-n-half, 1 cup of sugar, salt, and vanilla (1 or 3 teaspoons if making vanilla ice cream).
• Set the stove burner to '3', where Low=1 and High=7.
• Stir the custard mix frequently, you do not want the mixture to begin to burn on the bottom of the pan.
• While cooking the custard base, separate the egg yolks from the whites in a small bowl. You will only use the yolks for this recipe and can save the whites or discard. Add a teaspoon of sugar to the egg yolks and whisk with a fork until smooth and consistent.
• Continue to cook the custard base until near boiling - just as you see some bubbles surface or form on the edge of the pan, stirring repeatedly.
• While whisking the egg mixture with a fork, slowly pour 1/2 cup of the custard base into the bowl with the eggs. Slowly add another 1/2 cup, continuing to whisk until combined.
• Place the custard mix back on the heat and slowly pour the tempered egg yolk mixture into the custard mix, stirring constantly until mixed fully.
• While stirring constantly, slowly sprinkle in the gelatin, until completely mixed.
• Reduce the heat to '2'.
• Immediately remove from heat and let sit for 20 minutes.
• Add fruit juices, puree, or peanut butter to the custard base and stir until thoroughly mixed.
• Cook for another 10 minutes while continuing to stir frequently. If your ice cream comes out 'icy', you probably need to extend the time to evaporate off more water.
• Strain the custard base with a fine mesh strainer or a flour whisk (preferred) into a clean bowl or container and refrigerate for 4 hours until completely chilled. This is important or when churning, the mix will not form into ice cream.
• Pour the custard base into the ice cream maker bowl and churn according to manufacturer's instructions. I use the freezer bowl type of maker and it takes 30 minutes to churn fully. You want the mix to end up with a soft serve ice cream like consistency.
• During the last 1 minute of churning (or extra minute - no harm), add the fruit pieces, or candy crumbles, etc. to the mix and let the churning mix the ingredients with the ice cream.
• Transfer the ice cream mixture to an air tight container and freeze for at least 8 hours before serving.

CHERRY NUT ICE CREAM

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.