Ice Cream

100+ ideas

6 Ingredient Black Cherry

Make an easy, but delicious summer dessert with this six ingredient homemade black cherry ice cream. The dark cherries provide a pop of color and natural sweetness in the ice cream.

Here's what you'll need...

You'll Need:

– 2 cups frozen black sweet cherries pitted – 1 ¼ cup granulated sugar divided – 1 cups heavy whipping cream

You'll Need:

– 2 cups whole milk – 3 tablespoons cornstarch – ¼ teaspoon Morton kosher salt

Equipment:

- Ice Cream Machine - Heavy Bottom Saucepan - Whisk - Mixing Bowl

Instructions:

Add cherries, ¼ cup granulated sugar, and ¼ cup of water to a medium sauce pan. Cook over medium heat, stirring occasionally, until cherries are softened and a syrup has formed in the bottom of the pan, about 6-8 minutes. 

Instructions:

Remove from heat, and allow cherries to cool to room temperature. Transfer to a small bowl, cover, and refrigerate for later.

Instructions:

Fill a large bowl with ice to use later as an ice bath. Set aside. Add heavy whipping cream and whole milk to a heavy bottom pot. Cook over medium heat, stirring occasionally until it begins to steam, around 160°F (71°C).

Instructions:

Meanwhile mix 1 cup sugar, cornstarch, and salt with a fork until no lumps remain and everything is well incorporated.

Instructions:

Once the cream and milk begin to steam, slowly add in sugar mixture in small batches, whisking continuously. Continue to cook over medium heat, whisking constantly, for an additional 2-3 minutes until mixture has slightly thickened. 

Instructions:

You can check this by scooping a bit of the liquid up with a spoon and testing the thickness. Make sure the cream/milk mixture does not boil at any point. 

Instructions:

Transfer mixture to a heatproof bowl and cool in an ice bath until mixture has cooled and has stopped steaming. Press a piece of plastic wrap over the mixture to prevent a skin from forming on top. 

Instructions:

Chill the ice cream base until it reaches around 40-42°F (4-5°C), or up to overnight. Pour the mixture into an ice cream maker and process for about 20-25 minutes, or according to the manufacturer's directions.

Instructions:

About two minutes before the ice cream is done churning, add cooked cherries and syrup a tablespoon at a time until well incorporated.

Instructions:

The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple of hours. Store in an airtight container in the freezer for up to two weeks.

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