Cherry Ice Cream Recipe

A cherry ice cream in a cone with cherries around it

4.15 from 7 votes

Churn Cherry Ice Cream Recipe without Condensed Milk, an homemade ice cream that is a big hit with kids and grown-ups too. Nothing beats a good old ice cream on a hot summer's day, and this lush treat is all you need to cool you down.

Prep Time20

Freezing time6

Total Time20

Course: Dessert

Cuisine: International

Servings: scoops

Calories: 183kcal

Author: Daniela Apostol

Ingredients

300 ml full-fat milk
300 ml double / heavy cream
3 egg yolks
1 vanilla pod
2 cups cherries, pitted
¼ cup granulated sugar
2 tablespoon vanilla powdered sugar

Metric - US Customary

Instructions

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 mixture over the eggs whisking continuously, in order to prevent 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 cherries and scatter 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!

Notes

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.

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.

Nutrition