Creamy luscious with bites of cherry and walnuts in between, this Cherry Ice Cream is not a quick recipe, but it’s an incredibly easy one. I did use an ice cream machine to churn the ice cream, but it’s not a mandate at all.
Like last year, this year too we managed to go for Cherry picking and came home with a boat load. After munching most of it as is, I knew I had to remake the Ice Cream.
Eggless Cherry Ice Cream
The first time I made Cherry Ice Cream was almost 9 years back, and even though back then I didn’t have a sweet tooth, I enjoyed it a lot.
I updated the 9 years old recipe with this eggless Cherry Ice Cream. It is a custard base that is churned with cherry compote.
For the custard:
- Whole Milk
- Heavy Cream
- Corn Starch/ Corn flour
For the Cherry Compote:
- Fresh Cherry
I also added some walnut while churning the ice cream, which gave a nice crunch to the creamy ice cream texture.
The cherry compote can be either prepared on the stove top or roasted in the oven.
I don’t pit the cherries beforehand, instead; just pick the seeds out once the compote is ready. I find this process quite fuss free and much less messy.
The compote is delicious on its own and easily be converted into jam by adding corn starch to thicken the consistency or chia seeds.
How to prepare the Ice Cream WITHOUT Ice Cream Machine?
To prepare the ice cream without the ice cream machine, all you need to do is whisk the custard once it’s cooled in the refrigerator. Add the cherry compote and walnut in intervals as you whisk.
Then place the container with the whisked custard and cherry compote in the freezer for 15 minutes. Take it out and whisk again.
Finally, transfer the whole mixture to a freezer friendly container and let it set overnight.
How to prepare the Ice Cream WITH Ice Cream Machine?
Freeze the ice cream maker overnight. This is the brand I use.
Once the custard is prepared and the cherry compote is, cool it in the refrigerator.
Start by just churning the custard and then add the cherry compote in an interval. The color will turn gorgeous pink with cherry bites in between.
Finally, add the walnut too in intervals and keep churning until the mixture looks thick and smooth.
You can enjoy right away as soft serve or chill it in an ice cream container and cover clear wrap pressed directly against the surface of the ice cream. Cover with lid and let it chill for 4 hours.
Cherry Ice Cream
for the cherry compote
- ½ cup fresh cherries with or without the pits
- ⅓ cup sugar (you might need to add more if the cherries are not sweet enough)
for the eggless custard
- 3 cups whole milk
- 2 cups heavy cream
- 2 tablespoons corn starch
- ½ teaspoon salt
- ½ cup sugar
other ingredient (optional)
- roughly chopped walnut or your choice of nuts
- In a heavy bottom pan, add the cherries and the sugar. Turn the heat to medium and let it simmer for 20 minutes. Once done, remove the pits and place the compote in the refrigerator to cool completely.
- To prepare the custard, add the milk and heavy cream to a pan along with the sugar. Bring the heat to medium and gently stir around until the sugar is dissolved. Switch off the heat once done.
- Then mix the corn starch with a little cold water to make a slurry. Pour it to the warm milk and give a mix. Turn the heat to medium.
- Keep stirring and simmering at medium heat until the milk thickens and coats the back of the spoon.
- Pour the eggless custard to a bowl and layer plastic or clear wrap on top by pressing straight to the custard. Place the bowl in the refrigerator for 4 hours.
- Pour the cold custard to the ice cream maker and turn it on. It will churn slowly and start to thicken up. Add the cherry compote and chopped walnuts in intervals, so it gets distributed evenly.
- Once the cherry ice cream is ready, you can serve it as a soft serve or scrape the entire thing to an ice cream freezer friendly container. Layer a plastic or clear wrap on the ice cream, pressing it straight to the surface of the ice cream.
- Cover the container with its lid and place in the freezer to chill further or store.