Total Time
12hrs 20mins
Prep 12 hrs
Cook 20 mins

A request from my daughter. Prep time includes overnight chill time.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Transfer mixture to your ice cream maker and freeze according to manufacturer's instructions.

Reviews

(3)
Most Helpful

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.

ctrmom August 22, 2008

Excellent, I added chopped chocolate chips to mine! Yummy, and doesn't take too long to prepare.

LJane July 30, 2007

Ben & Jerry? Nah! CoffeeMom & Lennie. I'm telling you, this recipe is better than anything you can buy. I made it with lovely ripe sweet cherries the market had, plus I used Splenda instead of sugar. Worked great and was absolutely delicious; my diabetic MIL was delighted. The only problem I encountered was that even though the recipe says it makes just 1 quart, it makes more; this made a bit too much for my Cuisinart ice cream maker (capacity, 1 1/2 quarts), so I wasn't able to use the entire mixture; next time, I'll use less heavy cream to account for that, an adjustment that I'm sure will work. This is the first time I've made homemade ice cream using a raw egg rather than a cooked custard, and I'm very pleased with the results. Thanks so much for posting this!

Lennie July 03, 2005

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