40 salicylic acid topical ointment for corns: Cherry Ice Cream Recipes

Sunday, 18 May 2025

Cherry Ice Cream Recipes

Few things taste as sweet and satisfying as cherry ice cream on a hot summer day. Whether made with fresh, sweet cherries or rich tart varieties, cherry ice cream captures the essence of summer in each creamy, fruit-filled bite. From classic churned recipes to modern no-churn and healthy yogurt-based options, cherry ice cream is endlessly adaptable and surprisingly easy to make at home.

In this guide, we’ll explore three irresistible cherry ice cream recipes:

Classic Cherry Vanilla Ice Cream

No-Churn Cherry Chocolate Chunk Ice Cream

Cherry Greek Yogurt Ice Cream

Each one brings out the bold, juicy flavor of cherries in its own way. Let’s dive into the cherry delight!

1. Classic Cherry Vanilla Ice Cream

This rich and creamy churned cherry vanilla ice cream is made with an egg-based custard and bursts of fresh cherry flavor in every scoop.

Ingredients:

2 cups pitted sweet cherries (fresh or frozen)

3/4 cup sugar (divided)

1 tablespoon lemon juice

2 cups heavy cream

1 cup whole milk

1 vanilla bean (or 1 tablespoon vanilla extract)

4 large egg yolks

Instructions:

Prepare the cherries: In a saucepan over medium heat, combine the cherries with 1/4 cup of the sugar and lemon juice. Simmer for 10–12 minutes until the cherries are soft and syrupy. Lightly mash some of the cherries with a spoon. Let cool completely.

Make the custard base: In a medium saucepan, heat the cream, milk, and vanilla bean (split and scraped) over medium heat until hot but not boiling.

Temper the yolks: In a bowl, whisk together the egg yolks and the remaining 1/2 cup sugar. Slowly pour in some of the hot cream mixture while whisking to temper the yolks. Return the mixture to the saucepan.

Cook the custard: Cook the mixture over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (around 170–175°F). Do not boil.

Chill: Remove from heat and strain the custard through a fine sieve. Chill in the fridge for at least 4 hours or overnight.

Churn: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes, add the cooled cherry mixture.

Freeze: Transfer to a container and freeze for at least 4 hours before serving.

Tip: For extra texture, stir in chopped toasted almonds or bits of white chocolate before freezing.

2. No-Churn Cherry Chocolate Chunk Ice Cream

This recipe skips the ice cream maker altogether and relies on whipped cream and sweetened condensed milk for a foolproof creamy base. Swirls of cherry and chunks of dark chocolate turn it into a crowd-pleaser.

Ingredients:

2 cups pitted cherries (fresh or frozen)

1/2 cup sugar

1 tablespoon lemon juice

2 cups heavy whipping cream

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1 cup chopped dark chocolate or chocolate chips

Instructions:

Cook the cherries: In a saucepan, combine cherries, sugar, and lemon juice. Simmer for about 10 minutes until the cherries break down and the mixture thickens. Mash some cherries and let the mixture cool completely.

Whip the cream: In a large bowl, beat the heavy cream until stiff peaks form.

Make the base: In another bowl, combine the sweetened condensed milk and vanilla extract. Gently fold in the whipped cream until fully combined.

Add cherries and chocolate: Swirl in the cherry mixture, creating ribbons, and fold in the chopped chocolate.

Freeze: Pour into a loaf pan or container, smooth the top, and freeze for at least 6 hours or overnight.

Variation: Use maraschino cherries and a splash of cherry liqueur for a grown-up twist.

3. Cherry Greek Yogurt Ice Cream

This light, tangy cherry yogurt ice cream delivers all the flavor without the heavy cream. It’s perfect for those looking for a healthier, protein-rich frozen dessert.

Ingredients:

2 cups pitted cherries

1/4 cup honey (or maple syrup)

2 teaspoons lemon juice

2 cups plain Greek yogurt (full-fat or 2%)

1 teaspoon vanilla extract

Pinch of salt

Instructions:

Cook the cherries: In a saucepan over medium heat, cook cherries, honey, and lemon juice for 8–10 minutes until softened. Let cool, then puree or mash as desired.

Mix the base: In a large bowl, whisk together the Greek yogurt, vanilla, and salt. Stir in the cherry mixture.

Chill and churn: Chill the mixture for at least 2 hours, then churn in your ice cream maker according to the manufacturer’s instructions.

Freeze: Transfer to a container and freeze for 2–4 hours until firm.

Tip: Add a swirl of cherry jam or a handful of crushed graham crackers for extra texture.

Working with Cherries: Tips for Success

Whether you’re using sweet cherries like Bing or Rainier, or tart cherries like Montmorency, here are a few tips to make your cherry ice cream shine:

Pit the cherries easily: Use a cherry pitter or push the pit out with a chopstick. Frozen pitted cherries work just as well and save time.

Boost cherry flavor naturally: Add a splash of almond extract or cherry liqueur to enhance the depth of the cherry flavor.

Don’t skip the lemon juice: A little acid brightens the cherry taste and balances the sweetness.

Texture matters: Simmered cherries yield a smooth, jammy texture perfect for mixing in or swirling through.

Cherry ice cream is a classic treat that bridges nostalgia and gourmet indulgence. Whether you prefer the traditional custard-style base, a quick and creamy no-churn option, or a lighter Greek yogurt variation, these cherry ice cream recipes allow you to make the most of cherry season—or frozen cherries any time of year.

40 salicylic acid topical ointment for corns

Sunday, 18 May 2025

Cherry Ice Cream Recipes

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