Black Cherry Ice Cream (6 Ingredients)
With only six ingredients, you can make homemade black cherry ice cream. This silky smooth ice cream recipe has a cream cheese like taste with bursts of sweetness from the cherries.
Servings: 1 quart
Calories: 2333kcal
Equipment
Ingredients
- 2 cups frozen black sweet cherries pitted
- 1 ¼ cup granulated sugar divided
- 1 cup heavy cream
- 2 cups whole milk
- 3 tablespoons cornstarch
- ¼ teaspoon Morton kosher salt
Instructions
- Add cherries, ¼ cup granulated sugar, and ¼ cup (60 ml) 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. Remove from heat, and allow cherries to cool to room temperature. Transfer to a small bowl, cover, and refrigerate for later.
- Fill a large bowl with ice to use later as an ice bath. Set aside.
- Add heavy 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).
- Meanwhile mix the remaining 1 cup sugar, cornstarch, and salt with a fork until no lumps remain and everything is well incorporated.
- 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 the mixture has slightly thickened. You can check this by scooping a bit of the liquid up with a spoon and testing the thickness. Make sure the ice cream base does not boil at any point.
- Transfer mixture to a heatproof bowl and cool in an ice bath until mixture has stopped steaming. Press a piece of plastic wrap over the mixture to prevent a skin from forming on top. 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. About two minutes before the ice cream is done churning, add cooked cherries and syrup a tablespoon at a time until well incorporated.
- 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.
Video
Notes
Learn more about how to properly store homemade ice cream.
You may substitute frozen cherries for fresh cherries. Fresh cherries will cook down slightly faster. Just keep an eye on them. You'll know they're done once they've cooked down, are slightly softened, and a syrup has formed in the bottom of the saucepan.
Be sure the ice cream base reaches 40-42°F (4-5°C) before churning in the ice cream maker.
Nutrition
Serving: 1quart | Calories: 2333kcal | Carbohydrates: 340g | Protein: 23g | Fat: 105g | Saturated Fat: 64g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 375mg | Sodium: 896mg | Potassium: 1365mg | Fiber: 5g | Sugar: 301g | Vitamin A: 8266IU | Vitamin C: 32mg | Calcium: 759mg | Iron: 1mg