Black Cherry Ice Cream

September 2, 2015 8 Comments by Beth

With Labor Day Weekend drawing near, the end of summer is sadly coming faster than I would like.  It only seems appropriate to celebrate with a treat that truly sums up a Michigan summer : Black Cherry Ice Cream.

Black Cherry Ice Cream | Foodinary

I made this Black Cherry Ice Cream “Philadelphia-Style” instead of in the “French-Style”.  When you make a French-Style Ice Cream, you create a custard with egg yolks, heavy cream, sugar.  This has to be carefully cooked on the stove and requires a bit more attention than the Philadelphia-Style, which skips the egg yolks and just combines heavy cream and sugar.    French-Style Ice Cream is a bit silkier than the hard scoop of Philadelphia-Style, but sometimes simplicity wins in my kitchen :)

I actually used a blend of 3 different types of Michigan cherries in this ice cream recipe: Sweet Cherries, Tart Cherries, and Balaton Cherries from Peterson Farms in Shelby, Michigan.  (Costco sells this exact cherry blend from Peterson Farms in the frozen food section.  Look for Antioxidant Solutions: Triple Cherry Blend)  Michigan’s cherry production is nearly 250 million pounds annually.  This represents 75 percent of the tart cherries and 20 percent of the sweet cherries grown in the United States. Wow!

This hard scoop ice cream has a lovely flavor enhanced by chunks of cherries and just a hint of almond extract.  I would suggest topping this ice cream with toasted almonds as the combination of cherry and almond is like a match from heaven.

Even if black cherry isn’t your favorite flavor, I hope this easy recipe will inspire you to make your own homemade ice creams.

Enjoy!

 

Black Cherry Ice Cream

Yield: 1 quart

Black Cherry Ice Cream

Ingredients

2 1/2 cups of cherries
1/4 cup of sugar
1/2 cup of water
3 cups of heavy cream
3/4 cup of sugar
1 teaspoon almond extract
1/2 teaspoon salt

Instructions

  1. In a saucepan, cook the cherries, 1/4 cup of sugar and water over medium low heat. Cook the cherries down until they are soft and syrup has formed in the pan. This will take approximately 6-8 minutes.
  2. Transfer the cherries and the syrup to the refrigerator to cool.
  3. In a separate saucepan, combine 1 cup of cream and 3/4 cup of sugar over medium low heat. Cook and stir constantly until the sugar has dissolved. Remove from heat.
  4. Pour the cream and sugar mixture into a mixing bowl and combine with the remaining cream, almond extract and salt. Stir until combined.
  5. Cover the cream mixture and chill until cool to the touch.
  6. Pour cream mixture into your Ice Cream Machine and churn according to the manufacturer's instructions. After the cream mixture has finished churning, gently stir in the cherries and syrup. The ice cream will turn a lovely pink color. Pour into a freezer-safe container and transfer to the freezer.
  7. Once the ice cream has hardened (3-4 hours later) scoop and enjoy!
http://www.foodinary.net/black-cherry-ice-cream/

 

Previous post: • Next post:

8 Comments

  1. BB
    3 months ago

    Great recipe! Beth. Thanks for sharing. I would love to try making it with Pistachios. Could you please suggest what you think would work best. salted/unsalted grounded/sliced/whole roasted/un-roasted and at what stage do i add it

    Thanks

    Reply

  2. Me
    4 months ago

    has anybody like actually tried this or

    Reply

  3. Margaret
    4 months ago

    Great recipe Thank you for sharing. How many servings does this make? I’d like to make 1/2 gallon. Should I dbl the recipe?

    Reply

    • Beth
      4 months ago

      Hi Margaret!

      This recipe makes approximately 8 servings so if you’re looking to make 1/2 gallon, I would definitely suggest doubling it.

      Let me know how it turns out!

      Beth

      Reply

  4. Anne from Pintesting
    1 year ago

    I’ve recently been craving Black Cherry ice cream, but can’t seem to find it at the ice cream shops. Thanks for the delicious sounding recipe! Michigan used to be home for many years and the Traverse City Cherry Festival was one event worth experiencing. I don’t miss the cold, snow, and allergies, but picking cherries, blueberries, apples, and pumpkins were fond memories.

    Reply

    • Beth
      1 year ago

      You’re Welcome, Anne! There is nothing quite like cherries from Michigan :) I hope you enjoyed the recipe!

      Reply

  5. Mom
    2 years ago

    Looks delicious! I’d love to try it!
    I am amazed how you were able to photograph the cone.
    It looks like its floating!

    Reply

  6. Mary Cariveau
    2 years ago

    Makes me think of the 4th of July! I didn’t know Michigan grew so many of our cherries! One of my favorite summertime fruits. The ice cream looks yummy!!

    Reply

Post a Comment

Your email is never published or shared. Required fields are marked *

Welcome

Welcome to Foodinary! Follow my adventures in the kitchen and my exploration of the restaurant scene in the Midwest. Here you'll find mouth-watering photos, exciting recipes, and restaurant reviews.

Like what you see? Subscribe to receive automatic email updates about new recipes and reviews.

Follow Me!

Popular Recipes…