Get ready to tantalize your taste buds with the most irresistible summer dessert that will make your friends and family beg for seconds! This sour cherry ice cream is not just a recipe; it's a creamy, vibrant journey that transforms simple ingredients into a luxurious frozen treat that balances tart cherries with rich, smooth cream. Whether you're a dessert enthusiast or looking to impress your guests with a show-stopping homemade ice cream, this recipe promises to be your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups sour cherries, pitted
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Prepare the cherries by washing and pitting them thoroughly. If using frozen cherries, ensure they are completely thawed and drained.
- In a medium saucepan, combine the sour cherries, 1/4 cup of sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries break down and release their juices, approximately 10-12 minutes.
- Remove the cherry mixture from heat and let it cool completely. Once cooled, transfer to a blender or food processor and puree until smooth. Strain through a fine-mesh sieve to remove any remaining cherry solids.
- In a separate large bowl, whisk together the remaining 1/2 cup of sugar, heavy cream, whole milk, and vanilla extract until the sugar completely dissolves.
- Fold the pureed cherry mixture into the cream mixture, stirring until well combined and creating a uniform pink-red color.
- Cover the mixture and refrigerate for at least 2 hours or overnight to allow the flavors to meld and the mixture to become thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container, cover with plastic wrap directly touching the surface, and freeze for at least 4 hours to firm up.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
Tips
- Cherry Selection: For the most intense flavor, use fresh, ripe sour cherries. If fresh aren't available, high-quality frozen cherries work wonderfully.
- Straining is Key: Always strain your cherry puree to ensure a smooth, silky texture without any tough cherry bits.
- Chill Thoroughly: Patience is crucial! Ensure your mixture is completely chilled before churning to achieve the best ice cream consistency.
- Ice Cream Maker Tip: For the creamiest results, pre-chill your ice cream maker's bowl for at least 24 hours before use.
- Storage Hack: Press plastic wrap directly onto the ice cream's surface before freezing to prevent ice crystals from forming.
- Serving Suggestion: Let the ice cream sit at room temperature for 5-10 minutes before serving for the perfect scoopable texture.Pro tip: This recipe is a canvas for creativity - try adding dark chocolate chips or a swirl of cherry compote for an extra flavor dimension!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 50mg
