No-Churn Cherry Ice Cream Without Condensed Milk, the very best homemade ice cream recipe. Nothing beats a good old ice cream on a hot summer day, and this cherry ice cream is all you need to cool you down.
Ice cream!!! What would the world be without it? Long are the days when ice creams were available only in summer time, now you can buy them all year around from pretty much any shop in the world.
Thousands of flavours and colours, some heathier than others, some more delicious than others. If you like a good ice cream, this is the recipe for you. Made the very old fashioned way with milk, cream and eggs. Simple, but yummy.
Now, most no-churn recipes use condensed milk, which, to me, it’s a tad too sweet. Not to say it’s not delicious, but, even my sweet tooth finds the condensed milk too sweet. And boy, do I have a sweet tooth!
Yes, it might be quicker to make, but why not make it the proper way, and you get a basic recipe which can be tweaked to your own liking. And once you have the base, which is vanilla flavoured ice cream, then you can add pretty much any flavour to it.
Since it’s cherry season, I got to buy a huge box from my local market. Sweet, fully ripen, glorious cherries! If last year I went for a French Cherry Clafoutis Recipe with Chocolate Chips, this year I had to try my luck with ice cream.
Little ones weren’t too keen in eating any, so I got to make some yummy refined sugar-free cherry popsicles for them, and this indulgent ice cream for mummy and daddy. I haven’t actually used tons of sugar for this one either, only a quarter of a cup, so feel free to increase the amount if you like it sweeter.
SO, HOW TO MAKE CREAMY NO-CHURN ICE CREAM?
If you ever tried to make ice cream without an ice cream maker, one of the most frustrating problems you come across is the rather icy texture. That’s because normally the ice cream maker will churn it and give the ice cream that fluffy, creamy, perfect texture we are used from the store-bought ice creams.
But that’s not to say you can’t get close to that with your homemade ice cream. Now, some say the more sugar you use, the creamier the texture. But I’d rather not eat tons of sugar just because I want creamy ice cream.
If you use any fruit, the best way to go about it is first blending them, then cooking until the amount of pureed fruit is reduced by half. In this way, the amount of water contained by the fruit gets evaporated, thus less chances of having an icy ice cream.
With popsicles it’s absolutely fine not to cook the fruit, since we are after a different texture, but with ice cream, we want to achieve something completely different.
Once the ice cream goes in the freezer, stir it a bit every hour or so, just to make sure there is no ice setting. I would not bother stirring it more than 2-3 times, that should be more than enough
It is best to store the ice cream in an air-tight plastic container, I used one with a capacity of 1.3 litres, and it was large enough for the amount of ice cream I made.
Food colouring is entirely optional here, but when you mix the fruit puree with the ice cream, the colour you get is a rather pale pink, rather than a deep pink. That’s because of the egg yolks used, the vanilla base is a pale yellow, so the pink would not come as strong.
If you wish, you can add a small amount of red food colouring paste to it, to sharpen the colour. It does not change the taste in any way, just the colour. So, if you don’t want to use it. not to worry at all, you still have the same delicious cherry ice cream.
What I haven’t mentioned about is the actual vanilla base. So, first, make sure the egg yolks and sugar are beaten well until you get a smooth pale yellow colour. Once the milk and double/heavy milk have come to a boil, pour it over the egg mixture whisking continuosly to avoid the eggs from cooking.
Then, transfer the mixture back to the heat, and continue to stir until it thickens slightly and coats the back of your spoon. DO NOT COOK IT LONGER, OTHERWISE THE MIXTURE WILL CURDLE. Take it off the heat, and leave to cool completely before adding the cherry puree.
And there you have it, a superb CHERRY ICE CREAM just the way ice creams should be.
If you’ve tried my HOMEMADE NO-CHURN CHERRY ICE CREAM WITHOUT CONDENSED MILK or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
No-Churn Cherry Ice Cream Without Condensed Milk, the very best homemade ice cream recipe. Nothing beats a good old ice cream on a hot summer day, and this cherry ice cream is all you need to cool you down.
- 300 ml full-fat milk
- 300 ml double / heavy cream
- 3 egg yolks
- 1 vanilla pod
- 2 cups cherries, pitted
- 1/4 cup granulated sugar
- 2 tbsp vanilla powdered sugar
-
Add the pitted cherries to a blender, blizz until smooth, then transfer the content to a pan.
-
Cook on a low to medium heat until it is reduced by half, and it forms a thick sauce, depending on the heat that should take about 10-15 minutes or so.
-
Beat the egg yolks with the granulated sugar until you get a pale yellow colour.
-
Separately, bring the the milk, double cream, the seeds from the vanilla pod and the vanilla sugar to a boil, then pour the mixute over the eggs whisking continuously, in order to avoid the eggs from scrambling.
-
Transfer the whole mixture back to the pan, and cook on a low heat whisking again until it thickens slightly.
-
Do not overcook, as the mixture will curdle, to test if it is ready, see if it coats the back of a spoon, if it does, take it off the heat and leave to cool completely.
-
Add the cherry sauce to the milk mixture, then pour everything into a plastic container that has a lid.
-
You can chop more cherrie and scattered over the ice cream mixture.
-
You can stir the mixture 2 or 3 times every hour or so until it freezes, in order to avoid ice crystals from forming.
-
If it's too frozen to be scooped, leave outside on the counter for about 30 minutes or so before serving.
-
Enjoy!
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
- See the post for more tips on how to make the perfect homemade ice cream.
No Comments