cherry vanilla ice cream recipe

Written ByJenny Smyth Posted on
cherry vanilla ice cream recipe
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The Best cherry vanilla ice cream recipe

I have been making this cherry vanilla ice cream recipe for years, and it’s always a hit with my family. My kids love the combination of sweet and tart flavors, and I appreciate how easy it is to make.

The key to this recipe is using high-quality vanilla extract and real cherry juice for the best flavor. I’ve tried making it with frozen cherries, but the result is just not the same.

This recipe is perfect for any occasion, whether it’s a family dinner or a special event. It’s also a great way to get your kids involved in cooking, as they can help with measuring out the ingredients and mixing the batter.

Plus, it’s a healthier alternative to store-bought ice cream, as you can control the amount of sugar that goes into it. I’ve made this recipe for birthday parties, holiday gatherings, and even just a quick treat after school.

My family loves when I make it, and I love how happy it makes them. The best part about this recipe is that you can customize it to your taste by adding different mix-ins like nuts or chocolate chips.

My kids also love helping me come up with new flavor combinations to try out. One of my favorite things about this recipe is that it’s so versatile – you can serve it as a topping for sundaes, use it as a filling for cakes and pastries, or even just enjoy it on its own as a delicious dessert.

Cherry Vanilla Ice Cream

Cherry Vanilla Ice Cream

4.9 from 1088 votes

A creamy homemade ice cream infused with real vanilla bean and studded with sweet cherries. This rich custard-based dessert is perfect for summer entertaining or a simple treat.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time6 hours 35 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Ice Cream Base

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 vanilla bean, split lengthwise
1 teaspoon vanilla extract
5 large egg yolks
1/4 teaspoon salt

For the Cherry Swirl

2 cups fresh or frozen pitted cherries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

👨‍🍳Directions

1In a medium saucepan over medium heat, combine the heavy cream, whole milk, and 1/2 cup of the sugar.
2Scrape the seeds from the vanilla bean into the cream mixture, then add the pod.
3Heat until the mixture is steaming and small bubbles form around the edge, about 5 minutes, but do not let it boil.
4In a large bowl, whisk together the egg yolks, remaining 1/4 cup sugar, and salt until pale and slightly thickened, about 2 minutes.
5Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them, then pour the yolk mixture back into the saucepan.
6Cook the custard over medium-low heat, stirring constantly with a spatula, until it thickens enough to coat the back of a spoon and leaves a clear trail when you run your finger across it, about 5 to 7 minutes.
7Do not let it simmer or it may curdle.
8Remove the saucepan from heat and stir in the vanilla extract.
9Pour the custard through a fine mesh strainer into a clean bowl to remove the vanilla pod and any cooked egg bits.
10Let it cool to room temperature, about 30 minutes, then cover and refrigerate until completely chilled, at least 4 hours or overnight.
11While the custard chills, make the cherry swirl.
12In a small saucepan over medium heat, combine the cherries, 1/4 cup sugar, and lemon juice.
13Cook, stirring occasionally, until the cherries release their juices and the mixture comes to a gentle boil, about 5 minutes.
14Reduce the heat to low and stir in the cornstarch slurry.
15Continue cooking, stirring constantly, until the mixture thickens and becomes glossy, about 2 minutes.
16Remove from heat, let cool for 10 minutes, then transfer to a bowl and refrigerate until fully cold, about 2 hours.
17Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, typically 20 to 25 minutes.
18The mixture should be thick and creamy but still scoopable.
19Transfer one-third of the churned ice cream to a freezer-safe container.
20Spoon half of the cherry mixture over it in dollops, then repeat layers with remaining ice cream and cherry swirl.
21Use a knife to gently swirl the cherries into the ice cream without fully mixing.
22Cover the container with a lid or plastic wrap and freeze until firm, at least 4 hours or overnight.
23The ice cream should be scoopable but solid when fully set.
24Let it sit at room temperature for 5 minutes before serving for easier scooping.

🔧Equipment

Medium saucepan
Whisk
Fine mesh strainer
Large bowl
Ice cream maker
Spatula
Knife
Cutting board
Small bowl
Freezer-safe container

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 185mg🧂Sodium: 95mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 34g🥩Protein: 5g

📝Notes

For a smoother texture, strain the cherry mixture to remove skins before chilling. If using frozen cherries, thaw and drain them first to avoid excess liquid. The ice cream base can be made a day ahead and chilled overnight for best results.

Watch Video Of How Cherry Vanilla Ice Cream Works

This cherry vanilla ice cream recipe is always a good idea for any occasion – whether you’re looking for a special treat or just a healthy alternative to store-bought ice cream.

It’s easy to make, customizable to your taste, and perfect for family gatherings or special events.

Plus, with its high-quality ingredients and homemade texture, you know exactly what you’re getting.

❓ Frequently Asked Questions About Cherry Vanilla Ice Cream

Q: What type of cherries are best for this recipe?

For this recipe, you’ll want to use fresh or frozen tart cherries. Sweet cherries will add too much sugar to the mix.

Q: Can I use artificial flavorings instead of vanilla extract?

No, please use real vanilla extract for the best flavor.

Q: How long does this ice cream take to freeze?

This ice cream typically takes around 2-3 hours to freeze solid in an ice cream maker.

Q: Can I make this recipe in advance?

Yes, you can make this ice cream up to 24 hours in advance and store it in an airtight container in the freezer.

Q: What if I don’t have an ice cream maker?

You can also make this ice cream without an ice cream maker by freezing the mixture in a shallow metal pan and then blending it in a food processor once it’s frozen solid.

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