Recipe Index

Sweets | Cherry Ice Cream

Posted on June 22, 2012

I just love the color of this ice cream! A bright pink. Use dark red Bing cherries to get the color right. It's a fresh cherry tasting ice cream, not candy-like.

Yield: 2 pints / 1 quart

cherry ice cream


3 egg yolks

1/4 cup sugar

2 cups heavy cream

1 cup whole milk

3 cups fresh cherries (Bing preferred), pitted and quartered

1/2 cup sugar

1/8 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice



Whisk the egg yolks and sugar together in a medium sized bowl until light yellow. Place the heavy cream and milk into a small saucepan and bring to a simmer. Slowly temper the hot mixture into the yolk mixture while whisking. Return everything back to the saucepan and simmer while stirring constantly. Do not boil. Simmer until the mixture thickens and coats the back of a spoon, about 10 to 15 minutes. Cool.

Place the cherries and sugar in a medium bowl and mix well. Let the cherries and sugar sit for a few hours or overnight. (I let them sit for 24 hours in the refrigerator.) Strain out the juice and place the cherries into a blender or Vita-Mix. Puree the cherries.

Add the cherry mixture to the ice cream base mixture. Add vanilla and lemon juice and mix well. Place the entire mixture into your ice cream maker and freeze according to the manufacturer's instructions.


(Ref. "Fresh Cherry Ice Cream" recipe, Culinary Secrets with Chef Tomm website.)