Easy Black Cherry Ice Cream
Ready In: 1 hr
Yields: 2 liters/4 pints
Ingredients
ICE CREAM
- 3 cups bing cherries, washed, stems removed, pitted and halved
- 2 tablespoons granulated sugar
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons cherry brandy (substitute cherry simple syrup)
- 1 pinch pinch fleur de sel
WHIPPED CREAM
- 2 cups heavy cream, cold
- 1 teaspoon powdered sugar
Directions
- Place the prepared cherries in a bowl and add granulated sugar; stir to combine and let them sit for 15 minutes.
- Preheat oven to 350ºF while cherries are macerating.
- Using a slotted spoon, place cherries in a single layer on a baking sheet lined with parchment paper; keep the juice for later.
- Transfer to the preheated oven and reduce the heat to 250ºF; roast for 30 minutes.
- Halfway through cooking, turn the pan around and roast for the remaining 15 minutes.
- Remove from the heat and increase the temperature back to 350ºF.
- While the oven is getting warmer, toss the cherries around.
- When it’s back at 350, return the baking sheet to the oven and this time, roast them for only 15 minutes.
- When time is up, remove from the heat and scoop up about ½ a cup of cherries to reserve for later.
- Add the remaining cherries to the bowl of a food processor including the reserved juice. Pulse until almost smooth, leaving some tiny pieces.
- Transfer the mixture to a large bowl and add sweetened condensed milk, cherry Brandy (substitute Cherry Simple Syrup) and fleur de sel; whisk until well blended and set aside.
- To make the whipped cream, add heavy cream and powdered sugar to the bowl of a stand mixer. Using the whisk attachment, process until stiff peaks form.
- Scoop half of the whipped cream into the cherry mixture and fold in gently. Add the cherry mixture to the remaining whipped cream and fold it in until well mixed.
- Coarsely chop the reserved cherries and add to the mixture; stir to blend.
- Pour the mixture into a 9x5x3 chilled metal loaf pan, cover with plastic wrap then foil.
- Transfer to the freezer until hard, about 6 to 8 hours.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off