Cherry Ice Cream
My homemade Cherry Ice Cream features vanilla beans and fresh summer cherries picked from our local cherry farm. It's so good and rewarding!
Servings: 1.5 QT (6 cups/1.4 L)
Calories: 1705kcal
Ingredients
- 2 cups heavy (whipping) cream
- 1 cup whole milk
- ¾ cup sugar
- ⅛ tsp Diamond Crystal kosher salt
- 1 vanilla bean
- 1 tsp pure vanilla extract
- 2½ cups cherries (2 cups after pitted and quartered)
Instructions
- Before You Start…Please note that this recipe requires 8+ hours of chilling, churning, and freezing time.
- Gather all the ingredients. Freeze the ice cream maker's bowl for 24 hours. If you don't have an ice cream maker, check out here.
- In a medium saucepan, heat half of the heavy cream (1 cup), sugar, and salt.
- Split the vanilla bean in half lengthwise with a knife and scrape the seeds with a spoon.
- Put both seeds and pod in the pan.
- Stir the mixture over medium heat until sugar completely dissolves.
- Remove from the heat and add the vanilla extract, the rest of the heavy cream (1 cup) and milk. Mix well. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.
- Pit cherries. By the way, a cherry pitter is a great investment if you have small children who love cherries or you enjoy making cherry desserts every year - it's super quick to pit cherries!
- Cut cherries into quarters.
- Take out the vanilla bean pod before churning. Process the mixture in your ice cream maker according to the manufacturer’s instructions (about 25 minutes).
- In the last 5 minutes add in the cherries. My ice cream maker bowl is 1.5 QT so I had to stop churning and add cherries. Combine ice cream and cherries well.
- Put the ice cream in an airtight container and let it firm by freezing it for several hours.
Nutrition
Serving: 1 QT · Calories: 1705 kcal · Carbohydrates: 146 g · Protein: 14 g · Fat: 123 g · Saturated Fat: 76 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 35 g · Cholesterol: 451 mg · Sodium: 285 mg · Potassium: 867 mg · Fiber: 4 g · Sugar: 132 g · Vitamin A: 5046 IU · Vitamin C: 15 mg · Calcium: 415 mg · Iron: 1 mg