Recipe by CoffeeMom
A request from my daughter. Prep time includes overnight chill time.
Top Review by ctrmom
Monday night has always been family night at our house. As our kids are becoming teens, I decided I needed an extra enticement to keep this tradition enjoyable. I settled on homemade ice cream. This recipe was perfect - a wonderful way to enjoy the luscious cherries that are fresh this time of year. I doubled the fruit, reduced the sugar to 1 cup, and the vanilla to 1/2 tsp. because I wanted the cherries to be the star of the recipe. Out of pure laziness, I didn't puree any of the cherries, but just drained and roughly chopped them. Nor did I chill anything ahead of time. It worked fine. Thanks for sharing with us CoffeeMom.
- 2 cups very ripe sweet cherries
- 1 1⁄4 cups sugar
- 1⁄4 cup water
- 1 egg
- 1 cup half-and-half
- 1 teaspoon vanilla extract
- 3 cups heavy cream
Directions See How It's Made
- Place the cherries, sugar and water in the top of a double boiler. Cook over medium heat for about 10 minutes, to allow the fruit to soften. Take out 1/2 cup of the cherries and drain the juices back into the pan. Puree the rest of the cherries. Roughly chop the 1/2 cup of cherries and mix back into the puree. Chill.
- Add the half and half and egg to a blender and blend until smooth. Whisk in chilled cherry mixture. Add the heavy cream and vanilla. Blend well. Chill.
- Transfer mixture to your ice cream maker and freeze according to manufacturer's instructions.