Prep 12 hrs
Cook 20 mins
A request from my daughter. Prep time includes overnight chill time.
- 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
- 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.
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.
Excellent, I added chopped chocolate chips to mine! Yummy, and doesn't take too long to prepare.
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!