Cherry Ice Cream

Growing up in Michigan Cherries were cheap and plentiful, and often free since Cherry trees were everywhere. In fact our neighbor had the most glorious cherry tree in her yard and would let the kids pick them every summer. They were the sweetest I every had. Having move away from Michigan many years ago I miss the abundance and the prices of Michigan cherries. But every summer I buy the sweetest ones I can find and churn up some delicious Cherry Ice Cream. This summer is no different.

Cherry Ice Cream Recipe
Serves 6

1 1/2 c Heavy Whipping Cream
1 c Milk
1 c Cherries Measured after washed, pitted and cut up into small pieces
1/2 c plus 3 T Sugar
2 egg yolks
1 1/2 t vanilla
1/8 t Salt

Pour everything in a pot except the vanilla and cherries. Turn the heat to low. Cook and stir or whisk often until mixture reaches 165 degrees Fahrenheit. It will thicken up some.

Put a strainer over a bowl and strain the ice cream base. Cover the bowl with plastic wrap and let it chill in the refrigerator for a couple of hours.

Retrieve Ice cream base from refrigerator. Stir in vanilla extract, then the cherries. If you’re using fresh cherries make sure they’re very sweet.

Get your ice cream maker ready. Pour mixture in ice cream maker and churn according to manufacturers directions.

Spoon finished ice cream into a freezer container. Place plastic wrap directly onto ice and put the lid on. Place in freezer for four hours. After four hours remove and enjoy.


The Ice Cream maker I use, the Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker, can be bought HERE

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