Black Cherry Ice Cream
This Black Cherry Ice Cream is a luxurious, homemade dessert that combines the tartness of fresh black cherries with a creamy, velvety ice cream base. Perfect for summer, this treat is simple to make with just a few ingredients, and it’s a great way to showcase the natural flavor of ripe cherries. Whether served in a bowl or a cone, this ice cream is guaranteed to impress and satisfy your sweet cravings.
Equipment
- Ice Cream Maker (optional): 1 unit
- Mixing Bowl – 1 large
- Blender/Food Processor – 1 unit
- Spatula: 1 unit
- Airtight Container (for freezing, 1 unit)
Ingredients
- 2 cups fresh or frozen black cherries
- ¾ cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
- Pinch of salt
Optional:
- 2 tsp lemon juice or almond extract for added flavor
Instructions
Prepare the cherries:
- If using fresh cherries, wash and pit them before chopping into small pieces. If using frozen cherries, thaw them and drain any excess liquid. Place the cherries in a bowl, add 2 tablespoons of sugar, and let them sit for 10-15 minutes to macerate, which helps release the juices.
Make the ice cream base:
- In a large mixing bowl, combine the heavy cream, whole milk, ¾ cup sugar, vanilla extract, and a pinch of salt. Stir until the sugar dissolves completely.
Blend the cherries:
- Blend half of the macerated cherries in a food processor or blender until smooth. Add the cherry purée to the ice cream base and stir to combine. Add the remaining chopped cherries for texture, or blend them in for a smooth consistency.
Churn the ice cream:
- If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions (usually 20-25 minutes). If you don't have an ice cream maker, transfer the mixture to an airtight container and place it in the freezer. Stir the mixture every 30 minutes for 2-3 hours until it reaches the desired consistency.
Freeze:
- Once the ice cream is churned or stirred to a creamy consistency, transfer it to an airtight container, smooth the top with a spatula, and freeze for at least 4 hours, or until firm.
Serve and enjoy:
- Once frozen, allow the ice cream to sit at room temperature for a few minutes before scooping. Serve in bowls or cones and enjoy!
Notes
- Sweetness: If you prefer a sweeter ice cream, feel free to adjust the sugar to taste.
- Cherries: Using fresh cherries in season will give you the best flavor, but frozen cherries can work just as well, especially if fresh ones are unavailable.
- Mix-ins: You can add other mix-ins, such as chocolate chips, crushed almonds, or a swirl of fudge for added texture and flavor.
- No ice cream maker: If you don’t have an ice cream maker, don’t worry! Follow the no-churn method, and stir every 30 minutes as the ice cream freezes to ensure a smooth texture.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks. Allow it to soften a bit before serving if it becomes too hard.