Black Cherry Ice Cream
This post may contain affiliate links which won’t change your price but will share a commission.
Black Cherry Ice Cream combines a sweet cream base with a delicious black cherry compote. This custard-like dessert is smooth and creamy with little bits of cherries throughout.
Take a look at all my KitchenAid Ice Cream Recipes!
Cherry Ice Cream
After I made our Black Forest Ice Cream, I knew I had to make a basic cherry ice cream. But instead of adding the cherries to the ice cream churner, I folded them into the sweet cream base after churning the ice cream. Either way will work nicely, however.
Why this Recipe Works:
- SIMPLE TO MAKE – This simple recipe includes tempered eggs and a cherry compote which take a few extra steps. But trust me when I say that this ice cream is fairly simple to make.
- DECADENT – The cherry compote adds decadence to this creamy, dreamy ice cream. The perfect treat on a hot summer day – and a new favorite flavor!
- IMPRESSIVE FOR GUESTS – You’re guests will love this delicious dark cherry ice cream. You can serve it in cones or individual serving bowls and they’ll come back for more!
- USES A TWO-QUART MACHINE – We love our KitchenAid Attachment but any two-quart ice cream machine will work for this delicious recipe.
Ingredients Used:
You’ll need just seven simple ingredients for this delicious ice cream.
- Dark Sweet Cherries – Use one pound of frozen cherries for this ice cream recipe. You can use fresh cherries if preferred but make sure you remove the pits before cooking.
- Dairy – Both heavy whipping cream and whole milk are needed. We’re using more whipped cream in this recipe for a more indulgent texture. (NOTE: Fat-free milk or skim milk is never a good alternative in homemade ice cream.)
- Eggs – I used four egg yolks for this recipe.
- Sugar – Just a cup of granulated sugar.
- Vanilla Extract – I always use Watkin’s Vanilla.
- Cherry Extract – We love the cherry flavor in this extract.
- Plus a pinch of salt!
How to make Black Cherry Ice Cream Recipe:
Step 1
Make cherry compote. Combine the frozen sweet black cherries, one cup of sugar, and a dash of water in a small saucepan. Cook over medium heat for about 10 minutes, stirring frequently. Let cool slightly.
Step 2
Blend. Pour cherry mixture into a high-powered blender (or food processor). Blend at high speed until well combined. Pour the cherry compote into a separate bowl and refrigerate until very well chilled.
Step 3
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.
Step 4
Add remaining ingredients. Pour the slightly cooled tempered eggs into an 8-cup measuring cup or large bowl. Then add the heavy cream, cherry extract, and vanilla extract. Whisk well.
Step 5
Chill. Cover the container with plastic wrap, and chill the ice cream mixture in the refrigerator until VERY cold (at least 3-4 hours).
Step 6
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Step 7
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container. Then fold in the cherry juice concentrate to form a swirl-like pattern.
NOTE: Instead of folding the cherry mixture into the churned ice cream, you can add it to the liquid ingredients and churn all of it together.
Step 8
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Recipe FAQs:
Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.
It is important to note that consuming raw or undercooked eggs can pose a risk of foodborne illness, as they may contain harmful bacteria such as salmonella. This is why it is important to temper the eggs to the recommended temperature of 166°F to ensure that any potential bacteria are killed.
Cherry compote is a sweet and thickened fruit sauce made from fresh black cherries. It is typically made by cooking fresh or frozen cherries with sugar, water, and sometimes other flavorings until the chunks of cherries break down and release their juices. The mixture is then simmered until it thickens into a syrupy consistency.
A custard-based ice cream, often referred to as French-style or Philadelphia-style ice cream, is made by creating a custard as the base for the ice cream. The custard typically consists of egg yolks, sugar, and a combination of milk and cream. This style of ice cream is known for its rich and creamy texture.
More Ice Cream Flavors:
There are so many ice cream flavors to love. The following are a few of our favorites!
PLUS, you should try our Easy Hot Fudge Sauce and add it to your favorite ice cream!
Tips for using a KitchenAid Ice Cream Attachment:
- Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
- Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
- Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave about 1 inch of space at the top.
- Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.
- Be patient: Churning ice cream can take anywhere from 20 to 40 minutes, depending on the recipe and the consistency you’re looking for. Be patient and don’t be tempted to stop the mixer too early, as this can result in a soupy texture.
- Add mix-ins at the end: If you plan to add any mix-ins, such as chocolate chips or nuts, wait until the ice cream is almost fully churned before adding them in. This will ensure that they’re evenly distributed throughout the mixture.
- Transfer to a container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!
Kitchen Tools Used: (affiliate links)
You may also want to purchase some pure cherry extract for this ice cream recipe.
xoxo ~Sue
Black Cherry Ice Cream
Ingredients
For the black cherries:
- 1 pound frozen dark cherries
- 1 cup granulated sugar
For the ice cream base:
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1 ¾ cup whole milk
- 2 ¼ cup heavy cream
- 2 teaspoons vanilla extract
- 2 teaspoons cherry extract
- pinch of salt
Instructions
- Make cherry compote. Combine the frozen sweet black cherries, one cup of sugar, and a dash of water in a small saucepan. Cook over medium heat for about 10 minutes, stirring frequently. Let cool slightly.
- Blend. Pour cherry mixture into a high-powered blender (or food processor). Blend at high speed until well combined. Pour the cherry compote into a separate bowl and refrigerate until very well chilled.
- Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.
- Add remaining ingredients. Pour the slightly cooled tempered eggs into an 8-cup measuring cup or large bowl. Then add the heavy cream, cherry extract, vanilla extract, and a pinch of salt. Whisk well.
- Chill. Cover the container with plastic wrap, and chill the ice cream mixture in the refrigerator until VERY cold (at least 3-4 hours).
- Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
- Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container. Then fold in the cherry juice concentrate to form a swirl-like pattern.
- NOTE: Instead of folding the cherry mixture into the churned ice cream, you can add it to the liquid ingredients and churn all of it together.
- Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Notes
- Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.
- It is important to note that consuming raw or undercooked eggs can pose a risk of foodborne illness, as they may contain harmful bacteria such as salmonella. This is why it is important to temper the eggs to the recommended temperature of 166°F to ensure that any potential bacteria are killed.
- The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
I’m quite confused about the amount of sugar this needs. It says 1 cup in the into, then 1.25 cups in the recipe, but when we mix the tempered eggs with the rest of the ingredients it says to add “the rest of the sugar.” We’ve already used all of the sugar!
Sorry Michael. Yes, you’ve used all the sugar. I’ll fix that now!
Made this for my book club gals, the room was quiet and I think people were licking their bowls! LOL! Delish recipe!
Thanks so much, Kathleen!
What a delicious recipe. I knew I had to try it as soon as I saw it and will be making it again for a family get together that I’m hosting.
This is outstanding! The custard base is everything with this ice cream…truly is decadent.
This gave me all the happy feels! It was simple to make and absolutely delicious!!
Another awesome ice cream recipe! Amazing!
Agreed!
Sue, this was delicious!! My baby granddaughter can’t say ice cream yet, but she can sure grab the freezer door, pull hard, and yell “More!” 😂 We were all fighting over the last bite! We will absolutely be making this regularly!
Ahhh this is so cute! Love that your granddaughter loved this ice cream as much as we do, Cathy!