Cherry Vanilla Ice Cream
Silky smooth cherry vanilla ice cream made with a rich custard base and simple ingredients like whole milk, heavy cream, and fresh or frozen cherries.
Ice cream, specifically cherry vanilla ice cream is one of our guilty pleasures.
There’s just something special about a cold treat that makes all those Summer temperatures bearable. Like our strawberries and cream popsicles.
For today’s recipe, we’re sharing our homemade cherry ice cream using a vanilla custard base.
Why use a vanilla custard ice cream base, you ask? Well, the answer has to do with ice crystallization.
Basically, without going into the chemistry, using a custard creates a smoother final product.
Now, I won’t fool you, this isn’t a, “quick,” recipe. It’s going to take multiple steps and at least 4-hours of freezing time.
In fact, I recommend chilling it overnight in your freezer to make sure it’s firm before serving.
Also, you’ll need an ice cream maker in order to use this recipe. It doesn’t have to be a top-of-the-line model. Our’s was only around $40.00.
What can I put in homemade ice cream?
There’s not enough room on this page to list all the goodies you can put into homemade ice cream. But, here’s a small list of our favorites.
- Almonds
- Dark Chocolate Chunks or Chips
- Chopped Pecans
- Fresh or Frozen Raspberries
- Fresh or Frozen Blueberries
- Anything you love!
Ingredients
- 2 cups cherries, fresh or frozen (pitted if using fresh)
- 2 cups heavy cream
- 1 cup whole milk
- 5 egg yolks
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
Instructions
- This recipe requires an ice cream maker. Follow the manufacturer's instructions and place the core in the freezer well in advance to freeze solid. Most manufacturers require at least 24 hours.
- Roughly chop the cherries, divide them in half, and set aside. In a medium saucepan, combine the heavy cream, milk, egg yolks, sugar, and vanilla.2 cups cherries
- Bring to a steep over low-medium heat. Steam should begin to rise from the liquid. Stir consistently and continue to cook over low-medium heat for approximately 8-10 minutes until the custard slightly thickens. The custard should lightly coat the back of a spoon when ready.2 cups heavy cream1 cup whole milk1 cup granulated sugar5 egg yolks1 tablespoon pure vanilla extract
- Pour the custard through a mesh strainer to remove any solid pieces. Transfer the custard to a bowl to cool and cover with plastic wrap. The plastic wrap should touch the top of the custard to prevent a skin from forming. Place in the refrigerator to cool (about 2 hours).
- After the custard cools, pour the custard and half of the chopped cherries into a blender and blend until smooth.
- Pour the custard into the ice cream maker. Churn according to manufacturer’s instructions until the ice cream reaches the soft set stage.
- Add the remaining chopped cherries, and continue to churn until the ice cream is well mixed and has begun to set.
- Transfer the ice cream to a freezer safe container, and place in the freezer until completely firm. This will vary based on how frozen the ice cream is when it’s removed from the ice cream maker. (Ours took 4 – 6 hours.) Serve cold.
- For tips and storage information continue scrolling to the post below the recipe card.