Bing Cherry Ice Cream

When cherries are in season everything turns cherry flavored at my house. This is a great recipe that can make those cherries last a few weeks in the freezer. If you can keep from eating it all!


2 cups heavy cream
1 cup milk
1 1/4 cups sugar
6 egg yolks
1 tsp. vanilla extract
1 lb. fresh Bing cherries, pitted and halved
1 tsp. fresh lemon juice
3 Tbs. kirsch


1. In a saucepan combine milk and cream until hot, about 5 minutes.
2. Whisk together 3/4 cup sugar and egg yolks until combined. Slowly add the hot milk in thirds, whisking constantly.
3. Return the mixture to the saucepan and cook over medium heat until thickened, about 7 minutes.
4. Strain into a bowl and stir in the vanilla. Refrigerate until cold.
5. While the milk and egg mixture is chilling, add 1.2 cup sugar and the cherries into a saucepan over medium high heat.
6. Cook until the cherries begin to break down and become soft. Strain, reserving the liquid.
7. Put the cherries in a small bowl and add the lemon juice and kirsch. Let the cherries cool.
8. Stir the cherry juice into the ice cream base and refrigerate until cold.
9. Transfer the mixture to an ice cream machine and process according to the manufacturer's instructions. When it is almost frozen add in the cherries.
10. For a firm texture transfer to containers and freeze overnight.

Author: Rachael Daylong

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