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Sour cherry vanilla bean ice cream

Course Dessert
Cuisine American
Keyword ice cream, Philadelphia style ice cream, sour cherry
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


For the cherries

  • Two cups of sour cherries (fresh or frozen pitted and loosely chopped
  • Few squeezes of lemon juice
  • ½ cup of sugar
  • pinch of salt

For the ice cream base

  • Three cups of heavy whipping cream
  • pinch of salt
  • ¾ cup of sugar
  • one vanilla bean or teaspoon of vanilla bean paste or vanilla extract


  1. 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. Chill this overnight.
  2. Next, put one cup of the heavy cream, and the vanilla bean (if using a whole bean) 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 and if you are not using the whole bean, add the extract or the vanilla bean paste at this time. Chill this overnight separate from the cherries.
  3. 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.