Cherry Ice Cream Recipe
Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tsp vanilla extract
1 ½ cups cherries (fresh or frozen, pitted and chopped)
¼ cup cherry syrup or cherry preserves
A few whole cherries for garnish
Instructions:
1. Prepare the cherries:
In a small saucepan, cook the chopped cherries with 2 tablespoons of sugar over medium heat for 5–7 minutes until they soften and release juice. Let them cool completely.
2. Make the ice cream base:
In a mixing bowl, whisk together heavy cream, milk, remaining sugar, and vanilla extract until the sugar is dissolved.
3. Combine:
Add the cooled cherry mixture and cherry syrup (or preserves) to the cream base. Stir to mix evenly.
4. Chill the mixture:
Cover and refrigerate for at least 2 hours (or overnight) until very cold.
5. Churn the ice cream:
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
6. Freeze:
Transfer to a freezer-safe container and freeze for 4–6 hours, or until firm.
7. Serve:
Scoop into bowls, drizzle with a little cherry syrup, and top with whole cherries.
