Cherry Ice Cream
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.
Ingredients
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
Instructions
- 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.
Notes
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 (I use this to freeze ice cream) and let it set overnight.Nutrition
Serving: 1gCalories: 434kcalCarbohydrates: 35gProtein: 6gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 87mgSodium: 226mgFiber: 1gSugar: 32g