Cherry Vanilla Ice Cream
Hello, friends! While I’m hitting Miami Beach and the Florida Keys, this week, you can enjoy quite possibly the most perfect summer treat- Cherry Vanilla Ice Cream! Follow on Instagram to see me swim with DOLPHINS- yep, I can hardly contain my excitement!!!!!!
Your only 7 ingredients away from the most deliciously sweet, luscious, decadent treat! Don’t let summer get away from you before whipping up some Cherry Vanilla Ice Cream!
I have to admit, I’m a pretty big cherry fan. They work so well in ice cream and make for the perfect blend of sweet and tart. If you’re a cherry lover, like myself, then you really need to consider purchasing a cherry pitter. I love the one that I have and it makes eating cherries so much easier. Believe me, you DO NOT want to pit the cup-and-a-half of cherries this recipe calls for, by hand.
I always make a few batches of homemade ice cream during the summer- the kids love it! Cherry Vanilla Ice Cream is a MUST, to be included in my summer ice cream making. Landen just can’t get enough- it’s always his top request.
I will warn you- this is not the lightest of ice cream recipes, but it’s not the heaviest either. I added just enough whipping cream and sugar to satisfy Landen’s request to make a nonhealthy ice cream. Ha! At least all of the ingredients are natural and pronounceable.
On the subject of “real” ice cream ingredients- typically a 2:1 blend of heavy whipping cream and whole milk are used. I have also came across recipes calling for half-n-half and unsweetened condensed milk or all heavy whipping cream. More likely than not, though, you will find that most ice cream recipes have a blend of heavy whipping cream and whole milk, so that’s what I went with.
To use egg yolk or not???? This really stumped me. About half the recipes that I came across used egg yolk and half did not. By looking at the pictures, you really couldn’t tell a difference, so I had pretty much decided against using the yolks because quite frankly it makes the recipe a bit more complicated. However, I came across this informational post, all about homemade ice cream, from Serious Eats. The author of the article, Max explains that egg yolks will give homemade ice cream a creamier consistency. The yolks will also improve the stability of the ice cream, reducing its tendency to melt quickly, and they will prolong shelf life in the freezer, inhibiting the thaw-re-freeze cycle.
I have so enjoyed having an ice cream maker. Even though there are plenty of no-churn recipes out there; there’s nothing quite like homemade churned ice cream in the summer. It’s also really fun experimenting with different flavors and ingredients… that’s the foodie nerd talking! I’ve been so pleased with my Cuisinart Ice Cream Maker. I read several reviews before making the purchase and for the price, this particular ice cream maker has been awesome.
Cherry Vanilla Ice Cream
Ingredients
- 4 egg yolks
- 2/3 cups granulated sugar
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 1 cup frozen or fresh cherries, pitted (these are for blending)
- 1/2 cup to 1 cup fresh cherries, pitted and coarsely chopped (these are for adding during churning process)
Instructions
- Use a mixer to cream yolks and sugar together until light and creamy.
- Meanwhile; in a large saucepan add whipping cream and whole milk. Heat over medium heat stirring frequently until mixture warms and begins to bubble around the edges {but not boil}. Remove from heat.
- Temper egg yolk mixture by adding some of the warm milk mixture to the egg yolk mixture.
- Gradually, pour egg yolk mixture to the milk/cream mixture and stir well to combine.Cook over medium heat until mixture thickens.
- Remove from heat and allow mixture to cool.
- Once cooled, transfer yolk/milk mixture to a high-speed blender and add salt, vanilla and 1 cup cherries. Blend mixture on high until cherries are fully incorporated.
- Transfer mixture to refrigerator to chill completely.
- Once chilled, add mixture to ice cream maker and follow manufacturer's directions for churning. When churning process is a couple of minutes from being complete, add ½ to 1 cup coarsely chopped cherries.
- You can enjoy after about 30 minutes in my Cuisinart ice cream maker. Transfer leftover ice cream to a 9 x 5 loaf pan or other freezer safe container and keep in freezer for a couple of weeks.
Notes
Did you make this recipe?
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You may also enjoy my Vegan Blueberry Ice Cream!
Something to think about….
Have you ever tried making your own ice cream?
What’s your favorite ice cream flavor?
Do you have a cherry pitter? What about an ice cream maker?
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Best batch ever ! I finally have found an ice cream recipe that works . Thanks !
Zelda
Yay! That makes me so happy! My son can’t get enough of this ice cream… glad you love it too!
I used the same base and made raspberry chocolate ice cream today and once agin another winning batch !
Awesome! I’m so glad to hear it!
It’s 1am and I just got it in the ice cream maker… Looking forward to the end result. I’ve been trying so many ice cream recipes this summer but have yet to find the right formula. I have to admit that this already looks and feels different then the others. I’ll update you on the results !