Cherry Ice Cream Summer (Print Version)
# Ingredients:
→ Cherry Base
01 -
450 g fresh cherries, pitted and sliced
02 -
60 g granulated sugar
03 -
A squeeze of lemon juice (optional)
→ Ice Cream Base
04 -
480 ml heavy cream
05 -
150 g granulated sugar
06 -
1 teaspoon vanilla extract
07 -
0.25 teaspoon almond extract
08 -
A pinch of salt
# Instructions:
01 -
Place pitted and sliced cherries in a bowl. Add 60 g sugar and a squeeze of lemon juice if desired. Gently stir to coat cherries, then let sit for 30 minutes to macerate and develop syrup.
02 -
In a large bowl, whisk heavy cream and 150 g sugar together until sugar is fully dissolved, about 2–3 minutes.
03 -
Incorporate vanilla extract, almond extract, and salt into the cream mixture. Stir just until combined.
04 -
Gently fold macerated cherries with their juices into the cream mixture. For distinct cherry swirls, do not overmix; stop folding when visible ribbons form.
05 -
Pour mixture into the ice cream maker. Churn according to manufacturer's guidelines, usually 20–25 minutes or until a soft-serve texture is achieved.
06 -
Transfer the churned mixture to an airtight container. For additional swirls, drizzle reserved cherry syrup and gently swirl with a knife. Cover and freeze for at least 6 hours or overnight.
07 -
Let ice cream stand at room temperature for 5 minutes before scooping. Serve in bowls, cones, or alongside your preferred desserts.
# Notes:
01 -
For deeper cherry flavor, macerate cherries well in advance to maximize syrup extraction.