Black Cherry Ice Cream

5 from 7 votes

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.

Course Dessert, Ice Cream

Cuisine American

Keyword black cherry ice cream, homemade ice cream

Prep Time 30

Cook Time 25

Chill Time 6

Total Time 6 55

Servings 1-cup servings

Calories 395kcal

Author Sue Ringsdorf

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.
1 pound frozen dark cherries, 1 cup granulated sugar
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.
4 large egg yolks, 1/4 cup granulated sugar, 1 ¾ cup whole milk
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.
2 ¼ cup heavy cream, 2 teaspoons cherry extract, 2 teaspoons vanilla extract, pinch of salt
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.

Nutrition