Homemade Cherry Ice Cream

Directions

1. Prepare the Cherries:
   In a medium saucepan, combine the cherries, ¼ cup sugar, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until the cherries release their juices and soften. Remove from heat and let cool slightly.
2. Puree the Cherries:
   Once slightly cooled, use a blender or food processor to puree the cherry mixture until smooth. For a chunkier texture, reserve some cherry pieces to fold in later.
3. Mix the Ice Cream Base:
   In a large bowl, whisk together the remaining ½ cup sugar, heavy cream, milk, vanilla extract, and a pinch of salt until the sugar dissolves. Stir in the cherry puree until fully combined.
4. Chill the Mixture:
   Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled. Chilling helps the ice cream freeze faster and improves texture.
5. Churn the Ice Cream:
   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). If you reserved cherry pieces, add them in the last 5 minutes of churning.
6. Freeze Until Firm:
   Transfer the ice cream to an airtight container and freeze for at least 3–4 hours, or until firm enough to scoop.

Recipe Details

Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling & Freezing Time: 5+ hours
Total Time: About 6 hours
Servings: 6–8
Difficulty: Easy

Variations & Substitutions

• Chocolate Cherry: Add ½ cup chocolate chips or swirl melted chocolate into the mixture before freezing.
• Boozy Cherry: Stir in 2 tbsp cherry liqueur or bourbon for an adult version.
• Dairy-Free Option: Replace cream and milk with coconut milk and coconut cream.
• Cherry Vanilla Swirl: Add a swirl of vanilla ice cream or custard during the final freeze for a layered effect.

Serving Suggestions