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Homemade Cherry Ice Cream

Homemade Cherry Ice Cream

DeShawn Mitchell
A fun and rewarding way to enjoy summer's bounty with a creamy, fruity treat perfect for hot days.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

Cherry Base

  • 1 pound fresh cherries pitted and sliced
  • 0.25 cup sugar for macerating cherries
  • lemon juice a squeeze, optional

Ice Cream Base

  • 2 cups heavy cream
  • 0.75 cup sugar
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon almond extract
  • salt a pinch

Instructions
 

Prepare Cherries

  • Pit and slice the cherries, then combine with 1/4 cup sugar and a squeeze of lemon juice. Let sit for 30 minutes to macerate.

Make Ice Cream Base

  • In a large bowl, whisk together heavy cream and 3/4 cup sugar until sugar dissolves completely.
  • Fold in the macerated cherries and their syrup gently to create swirls.
  • Add vanilla extract, almond extract, and a pinch of salt. Stir gently until combined.

Churn and Freeze

  • Pour the mixture into an ice cream maker and churn for 20-25 minutes until it reaches a soft-serve consistency.
  • Transfer to an airtight container and freeze for at least 6 hours or overnight.

Notes

  • 1- Use cold ingredients for a creamier texture.
  • 2- Taste the cherry mixture and adjust sweetness as needed.
  • 3- Serve with cones, toppings, or alongside desserts for an extra treat.
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