Homemade Cherry Ice Cream Recipe

Homemade Cherry Ice Cream Recipe made with Italian maraschino cherries


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CELEBRATING CHERRY BLOSSOM SEASON

It’s cherry blossom season, which calls for a trip to the Japanese garden, and a special cherry dessert.

Cherry blossoms at Hakone Japanese Garden

A visit to the Japanese gardens and homemade cherry ice cream to celebrate the cherry blossom season.

HOMEMADE CHERRY ICE CREAM RECIPE
Cherry blossoms at Hakone Japanese Garden
Japanese Garden

HOMEMADE CHERRY ICE CREAM RECIPE
HOMEMADE CHERRY ICE CREAM

INGREDIENTS FOR MAKING THIS HOMEMADE CHERRY ICE CREAM RECIPE

The key to making really good homemade cherry ice cream is to use the very best ingredients.

HORIZON ORGANIC CREAM  

We think Horizon products taste better than any other dairy products we have tried. This is probably because the products are organic and from family farming partners. Just as important, Horizon is a certified B corporation that has committed to becoming carbon positive across their entire supply chain by 2025. We save money by buying this by the half gallon at a big box store.

HOMEMADE CREME FRAICHE FROM HORIZON CREAM

We save money by making our own, but it’s also better, and real creme fraiche. 

WHOLESOME ORGANIC CANE SUGAR 

Produced from organic sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers. Burning sugar cane fields contributes to air pollution and climate change. It is also a major cause of the destruction of the rain forest. Buying sugar from fields that are green cut helps prevent this destruction. The sugar also has a better taste. We save money by buying this in bulk direct from the company.

LUXARDO CHERRIES

There was not enough flavor using fresh cherries, and the ice cream became icy and grainy, with the cherries freezing solid. Using Italian maraschino cherries (like Luxardo) prevented this problem. They have been preserved in syrup so they don’t freeze solid in the ice cream.

Luxardo cherries

Original Italian maraschino cherries (like Luxardo) cherries give the ice cream an elegant, authentic flavor.


TECHNIQUE FOR MAKING SMOOTH HOMEMADE CHERRY ICE CREAM


THE SCIENCE OF ICE CREAM

We fell in love with European ice cream – dense and creamy, with elegant flavors. It was like nothing we could get back home. So, we researched the science and technique for making ice cream and learned how to make it ourselves. The key to the best flavor was to use the best quality, most flavorful ingredients. But the secret to keeping it smooth and creamy was a combination of ingredients and technique.

There is more to ice cream than just freezing quality ingredients. The key is making it smooth and creamy. This is actually more difficult than it seems. Ice cream stays smooth while it is being churned, but then it is put in the freezer in order to harden, and that’s when ice crystals form, ruining the smoothness.

There is a lot of science to keeping it smooth. Making ice cream requires a method and ingredients that prevent large ice crystals from forming. The method is accomplished with a properly designed ice cream maker that keeps all of the mixture moving, and freezes it quickly. The other key is using certain ingredients that keep the ice crystals small. Cultured cream, eggs, invert sugar and alcohol are the keys to keeping the ice crystals small and the mixture creamy.


INGREDIENTS

Creme fraiche is cultured cream, like sour cream, but with a much milder taste. The culture in it prevents ice crystals from forming once the ice cream has been churned and is hardening. We make creme fraiche in an Instant Pot from Horizon cream, which makes this an eco-friendly swap as well, since Horizon is taking action on climate change.

CREME FRAICHE
Check out this recipe

Eggs increase the fat and protein in the mixture. The eggs are raw when whipped with the sugar, but are cooked when the hot cream is slowly added. It is important to bring the mixture to a safe temperature (160 degrees F., according to the USDA). This method will do that without having to go through the added steps of making a custard and risking over cooking the eggs. French ice cream is made with a custard, which requires cooking and tempering, so this method is much easier. Heating the eggs will also denature the protein in the eggs and prohibit ice growth.

Invert sugar, like corn syrup lowers the freezing point of water, making the ice crystals smaller and the ice cream smoother. Corn syrup is NOT the same as high-fructose corn syrup. Honey, and some syrups are partially invert sugars and will do the same thing, to some extent, so we use these for certain flavors. However, honey and syrup will add a lot of flavor.

Sugar lowers the freezing point. The sugar molecules interfere with the water molecules becoming organized into a solid as it freezes.

Alcohol lowers the freezing point, making the ice crystals small. It also keeps ice crystals from forming as the ice cream hardens. Too much, however, and the ice cream won’t freeze. Use one tablespoon of an 80 proof alcohol, and adjust the amount for liqueur that contain more or less alcohol.

Air softens the ice cream and provides insulation allowing the flavors to be tasted even though the ice cream is cold. The air is added continuously as the ice cream is churned.


THE ICE CREAM MAKER

Making ice cream also requires a method that prevents the cream from freezing solid. The mixture must be constantly churned in an ice cream maker to add air and to keep the ice crystals small, so the ice cream stays creamy. When selecting an ice cream maker, the important thing is that it keeps all of the mixture moving, and freezes it quickly. There should be very little space between the paddle and the walls of the container, and the paddle should be designed to turn over the mixture as it rotates. If there is a gap allowing too much ice cream to build up on the container walls it will cause ice formation. The temperature must be cold enough to freeze the mixture quickly, before ice forms.

We use a Whynter Ice Cream maker (model ICM-200LS) which does an excellent job of freezing it quickly. It doesn’t require ice and rock salt or freezing the insert, so it is really easy and convenient. It has a capacity of 2 Quarts, but we found the ice cream is better when we make 1 Quart, so our recipe makes 1 Quart.

Whynter ice cream maker
Whynter ice cream maker

TIPS: It also helps if everything is cold. Make the mixture and thoroughly chill it down to 45 degrees F. Before putting it in the ice cream maker. Making it the day before will ensure that it is thoroughly chilled and it also improves the flavor. Let the ice cream maker run for five minutes before putting the mixture in, so it freezes as fast as possible. Freeze a glass container to store the ice cream. And work quickly when the ice cream has finished churning. Allow it to harden overnight.


FOOD SAFETY

Ice cream is made from dairy products and eggs, so it is very important to take steps to ensure food safety. Follow the instructions in the recipe carefully.

  • Start with everything washed in hot soap water, including knives and cutting boards.
  • Use pasteurized cream.
  • Simmer the cream and fruit mixture for two minutes to bring it to a safe temperature.
  • Add the hot cream mixture to the egg mixture, which will bring the eggs up to 160 degrees F., the safe temperature for eggs.
  • Fresh fruit can not be added after this, because it is not cooked and could contaminate the ice cream.
  • Some recipes call for adding things after the ice cream is churned, such as nuts, preserves or chocolate. These should all be fresh, clean, and handled in a manner to keep them clean. Nuts should be toasted and cooled just prior to adding. Anything chopped should be done on a clean cutting board with a clean knife. Preserves should be a newly opened jar.
  • The ice cream should be consumed within a week.

No Affiliates Statement

We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no 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.


HOMEMADE CHERRY ICE CREAM RECIPE

HOMEMADE CHERRY ICE CREAM RECIPE

Prep Time: 5 minutes
Freezing time: 40 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Keyword: Cherry, Dessert, Homemade, homemade cherry ice cream, ice cream, Snack
Servings: 8
Calories: 276kcal
Author: Lisa LeCoump

Ingredients

Instructions

PREPARE THE STORAGE CONTAINER

  • Select a quart size, glass container for storing the ice cream and put it in the freezer to chill.
    HOMEMADE FROZEN CONTAINER FOR CHERRY ICE CREAM RECIPE

MEASURE THE INGREDIENTS

  • Use a scale to measure the ingredients – zeroing the scale between measurements. Into a small saucepan, measure the cream, milk, corn syrup and cherry syrup. Into the mixing bowl of the stand mixer, measure the egg, egg yolk, sugar and salt. Into a small bowl, measure the creme fraiche, vodka and vanilla.

MIX THE INGREDIENTS

  • Bring the milk and cream mixture to a low simmer and allow it to simmer for two minutes, stirring occasionally to combine and to keep it from scalding.
  • Using the stand mixer with the whisk attachment, whisk the sugar and egg mixture, first on low and then on high for 2 minutes.
  • Lower the speed to medium and continue whisking while slowly adding the milk and cream mixture. Continue wisking and add the creme fraiche mixture. Cover and refrigerate for at least 4 hours, and preferably overnight.
  • Start the ice cream maker 5 minutes before using it to allow it to cool down.

FREEZE THE MIXTURE

  • 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.
    Whynter ice cream maker
  • When the ice cream maker has finished, quickly transfer the ice cream into the 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.

Nutrition

Calories: 276kcal | Carbohydrates: 22g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 99mg | Sodium: 74mg | Potassium: 86mg | Fiber: 1g | Sugar: 22g | Vitamin A: 823IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 0.3mg
Tried this recipe?Let us know how it was!
Nutrition Facts
HOMEMADE CHERRY ICE CREAM RECIPE
Amount per Serving
Calories
276
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.004
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
99
mg
33
%
Sodium
 
74
mg
3
%
Potassium
 
86
mg
2
%
Carbohydrates
 
22
g
7
%
Fiber
 
1
g
4
%
Sugar
 
22
g
24
%
Protein
 
3
g
6
%
Vitamin A
 
823
IU
16
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
65
mg
7
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

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