HOMEMADE CHERRY ICE CREAM RECIPE
Homemade Cherry Ice Cream made with Italian maraschino cherries
It’s cherry blossom season, which calls for a trip to the Japanese garden, and a special cherry dessert.
A visit to the Japanese gardens and homemade cherry ice cream to celebrate the cherry blossom season.
MAKING HOMEMADE CHERRY ICE CREAM
While traveling in Italy, we discovered how good Italian ice cream is. When we got home and did some research, we were able to make it ourselves. Then started adapting it with other flavors, like this homemade cherry ice cream with maraschino cherries that we discovered in Italy.
We are also serving cherry bombs from Emozioni Patisserie. Chocolate and cherry flavored with cake and whipped cream inside.
TIPS FOR MAKING GREAT HOMEMADE CHERRY ICE CREAM
The key to making good ice cream is to use techniques and ingredients that keep the ice crystals small so the ice cream stays smooth and creamy as it freezes. In this recipe, this is accomplished with the following:
Adding egg yolks to increase the fat and protein in the mixture.
Adding vodka decreases the freezing temperature.
The creme fraiche and corn syrup keep the ice crystals small.
Heating the mixture to denature the protein and prohibit ice growth.
Rapidly cooling the mixture to 45 degrees F in an ice bath to keep the crystals small.
leaving the mixture to cool in the refrigerator overnight.
Using an ice cream maker that rapidly freezes the ice cream while continuously churning. We use a Whynter ice cream maker.
Starting the ice cream maker and letting it cool down for 5 minutes before putting the mixture in.
Using Italian maraschino cherries (like Luxardo) have already been preserved in syrup so they don’t freeze solid in the ice cream. Italian maraschino cherries give the ice cream an elegant flavor.
HOW THIS RECIPE FITS IN WTH OUR PLAN TO EAT BETTER
We have listed the brands for some of the ingredients because ingredients are everything. We have found that these brands give superior results. And by using brands like Horizon dairy products and Wholesome sugar we cut our carbon footprint in half and are helping to control climate change.
We use produce from the farmer’s market or a local farm stand. Locally grown fruit makes all the difference. Farmers who sell locally choose which variety to grow based on flavor instead of how well it survives transport and storage. It is picked when ripe, often just the day before, or the day of the market, so it tastes incredible. Buying local also creates a smaller carbon footprint in transportation, and it helps our local economy, giving jobs to people in our community.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no gifts or payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
- Whynter ice cream maker
- stand mixer
- 200 grams Horizon cream
- 100 grams Horizon milk
- 40 grams Wholesome corn syrup
- 40 grams syrup from Italian maraschino cherries
- 2 eggs one egg and one egg yolk
- 70 grams Wholesome organic sugar
- ⅛ teaspoon Diamond Crystal kosher salt
- 200 grams Creme fraiche homemade from Horizon cream
- 1 Tablespoon vodka
- 1 teaspoon Nielsen-Massey Vanilla Extract
- 100 grams Italian maraschino cherries refrigerated, some cut in half or quarters.
- Put a glass storage container in the freezer.
- In a small saucepan, bring cream, milk, corn syrup, and cherry syrup to a simmer, stirring to combine.
- In the stand mixer with the whisk attachment, whisk together egg, egg yolk, sugar and salt for 2 minutes on medium speed.
- Switch to low speed and slowly add the cream and corn syrup mixture.
- Continue wisking on low and add the creme fraiche, vodka, and vanilla.
- Set the bowl into a bowl of ice to cool it down quickly, stirring occasionally, until it is 45 degrees Fahrenheit.
- Refrigerate for at least 3 hours, and preferably overnight.
- Start the ice cream maker 5 minutes before using it to allow it to cool down.
- Pour the mixture into the ice cream maker and make ice cream according to the directions.
- In the last few minutes of churning, add the maraschino cherries.
- Transfer ice cream into a glass container that has been in the freezer, cover with plastic, placing it down in contact with the ice cream to seal out the air, and put the container back in the freezer overnight.
- Can be Stored in the freezer for up to a week.
This is one of the things we discovered while traveling and recreated when we got back home. We researched the science and techniques behind the recipe and used tips from exceptional chefs. Then we used the best ingredients we could find to create this recipe. For more ideas, see our other posts about recipes inspired by travel.