Homemade sour cherry ice cream
A Philadelphia style ice cream recipe with sour cherries that is easy to make and delicious
Servings 8 people
Calories 368kcal
Equipment
- Ice cream maker
- Food processor optional
Ingredients
For the cherries
- 2 cups Sour cherries (fresh or frozen) pitted and loosely chopped
- 1 teaspoon lemon juice
- ½ cup of sugar
- pinch of salt
For the ice cream base
- 2 cups heavy cream
- 1 cup whole milk
- pinch of salt
- ¾ cup of sugar
- 2 teaspoon vanilla bean paste vanilla extract
Instructions
- Place the cherries, ½ cup of sugar and the lemon juice in a saucepan and cook until cherries cook down and give off their juices, it will be like a compote. You can puree this for like four seconds if you like, to make smoother, but not necessary. Chill this overnight.
- Next, put one cup of the heavy cream, one cup of whole milk, the vanilla bean paste or extract, the sugar and pinch of salt in a saucepan and gently cook until all the sugar is dissolved and the mixture – DO NOT BOIL, cream can separate when boiled and it is gross. Remove from heat and whisk in the remaining cream. Chill this overnight separate from the cherries.
- When totally chilled, put the cream into the ice cream maker and begin churning (follow the ice cream maker instructions), after about 8 minutes slowly add the cherry compote mixture to the ice cream maker and continue to churn until it is thickened and creamy – keep what you don’t’ eat right out the machine in the freezer.
Notes
Goes without saying, but store ice cream in freezer after churning. To serve, let the ice cream sit out on counter about 10 minutes before scooping.
Nutrition
Calories: 368kcal | Carbohydrates: 41g | Fat: 23g