2cupscherriesfresh or frozen (pitted if using fresh)
2cupsheavy cream
1cupwhole milk
5egg yolks
1cupgranulated sugar
1tablespoonpure 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 cream, 1 cup whole milk, 1 cup granulated sugar, 5 egg yolks, 1 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.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of ice cream. Actual calories will vary.