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This cherry ice cream is everything summer should taste like creamy homemade swirls with juicy bursts of real cherries in every bite The fresh fruit infuses each scoop with a tart sweet flavor that stands out from anything store bought and you do not need fancy ingredients or equipment beyond an ice cream maker My friends are convinced I spoon sunshine into each batch
When cherry season rolls around this is my excuse to go to the farmers market I first whipped this up for a neighborhood cookout and every neighbor asked for the recipe before the night was over
Ingredients
- Fresh sweet cherries: Vibrant flavor and lovely color use firm ripe cherries for the best syrup and texture
- Granulated sugar: Essential for sweetness and creating the cherry syrup choose regular white sugar for a clean taste
- Lemon juice: Optional but adds just a hint of brightness and elevates the fruitiness look for fresh lemons that feel heavy for their size
- Heavy cream: The foundation for creamy smooth ice cream select cream labeled as heavy or whipping cream with at least 36 percent fat
- Vanilla extract: Rounds out the flavors and brings a hint of warmth choose pure extract rather than imitation for a richer finish
- Almond extract: Subtle background note that compliments cherry perfectly a little goes a long way so measure carefully
- Salt: A pinch sharpens all the flavors
- Choose cherries that are plump and deeply colored with no blemishes or mushy spots Organic cherries can offer deeper flavor
Step-by-Step Instructions
- Pit and Prepare the Cherries:
- Rinse cherries under cold water Remove stems pit each cherry and slice in halves or quarters Place cherries in a large mixing bowl Make sure every pit is removed for smooth eating
- Macerate the Cherries:
- Sprinkle sugar over cherries and add a squeeze of lemon juice if desired Gently stir until all the cherries are evenly coated Let cherries stand at room temperature for thirty minutes The sugar will draw out juices creating a rich syrup This step makes the flavor pop
- Dissolve the Sugar in Cream:
- In a separate large bowl pour in the heavy cream Add the remaining sugar Whisk vigorously for two to three minutes until the sugar dissolves completely The cream should look smooth with no visible sugar grains
- Add Extracts and Salt:
- Pour vanilla and almond extract into the cream mixture Add a pinch of salt Stir gently with a spatula or whisk until the mixture is well blended
- Combine the Cherry and Cream Mixtures:
- Pour macerated cherries with all their juices into the cream base Use a spatula to carefully fold the mixture together For beautiful cherry swirls limit stirring so that streaks of fruit remain visible
- Churn the Ice Cream:
- Transfer the mixture into your ice cream maker Set up according to the manufacturer's instructions Let it churn for about twenty to twenty five minutes until the texture thickens to a soft serve consistency
- Freeze:
- Scoop the soft ice cream into an airtight container For extra cherry flash add any leftover syrup in ribbons through the surface Use a blunt knife to gently swirl but do not fully mix Cover tightly Freeze for at least six hours or overnight to firm up
- Serve:
- When ready to serve take the ice cream out and let it sit at room temperature for about five minutes before scooping It softens just enough for perfectly creamy scoops Serve solo in bowls nestle into cones or pair with a slice of pound cake
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Homemade cherry ice cream always brings back memories of my backyard picnics as a kid My favorite part is swirling the syrup at the very end Nothing beats a pop of juicy cherry in a cold creamy bite
Storage Tips
Store the finished ice cream tightly covered in a freezer safe container to prevent ice crystals Smooth a piece of parchment onto the surface before sealing the lid for extra freshness It will keep at peak quality for about one month although it rarely lasts that long in my house If scooping straight from the freezer gets tricky let the container rest on the counter for a few minutes to soften naturally No need for microwaving
Ingredient Substitutions
If you can not find fresh cherries frozen cherries work perfectly just thaw and drain well before macerating For a dairy free twist try using full fat coconut milk in place of heavy cream and add a splash more vanilla for warmth Maraschino cherries will change the flavor but can give you a fun twist for special occasions
Serving Suggestions
This ice cream is delicious on its own but takes desserts to the next level when sandwiched between shortbread cookies or spooned over chocolate cake I love serving it with a handful of fresh cherries on top and a dusting of grated dark chocolate For special guests try a drizzle of cherry liqueur or a scatter of toasted almonds
Cultural and Seasonal Inspiration
Fresh cherry desserts are a summer tradition in many parts of the world from classic French clafoutis to Italian cherry gelato Making ice cream at home celebrates the fleeting cherry season and brings a sense of old fashioned fun to the kitchen For me the deep red color always feels festive and nostalgic like something out of childhood storybooks
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This is the perfect balance of creamy and fruity magic ready to elevate your summer table Enjoy every scoop!
Frequently Asked Questions
- → Can I use frozen cherries instead of fresh?
Yes, frozen cherries can be used if fresh aren't available. Thaw and drain well before macerating for best texture.
- → Is an ice cream maker required?
An ice cream maker yields the creamiest result, but you can freeze the base in a shallow pan and stir every 30 minutes for a similar effect.
- → How can I intensify the cherry flavor?
Add a splash of cherry juice or chop the cherries extra fine for more concentrated fruit flavor throughout.
- → What alternatives are there to heavy cream?
For a lighter option, substitute part of the cream with whole milk or use coconut cream for a dairy-free version.
- → How long does homemade cherry ice cream keep?
Stored in an airtight container in the freezer, it remains fresh for up to 2 weeks—though it's often enjoyed much sooner!