Plum Crumble

Plum Crumble with Star Anise

The flavour of this Plum Crumble is enhanced with star anise, and vanilla. The juicy fresh plums cook gently with the spices and a little added sugar. They are then topped with a crisp and buttery crumble topping. The result is a sweet, fruity and gently spiced dessert. It is the perfect comfort food on a cold day. I love to eat it with a drizzle of double cream but you can also eat it with custard, which is probably more traditional, or with a good vanilla ice cream.

Plum Crumble

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Crumbles, or crisps as they are known in North America, are the perfect starting point for classic desserts and dessert-making in general. They are very quick and easy to make, can be produced a day ahead and are great either hot from the oven or at room temperature. Pretty much everyone seems to love them so they are guaranteed crowd-pleasers too.

Plum Crumble
Other crumble (crisp) recipes

If you like this recipe for Plum Crumble, you might also be interested in my recipes for Apple Crumble, which is probably the classic crumble, and Rhubarb Crumble. For something a bit different, you could also try my Rhubarb Crumble Cake! If crumble is not your thing, I also have a lot of other easy dessert recipes.

Loved this recipe? Checkout lots of other easy desert recipes or have a look at the Recipe Index page.

Plum Crumble
What you need to know about making Plum Crumble
  • It is really easy! This is just about the easiest dessert recipe you can find.
  • It can be made in advance. You can assemble the crumble up to step 7 and then cover and keep it in the fridge overnight. Then remove from the fridge around a couple of hours before you plan to start cooking it to allow it to return to room temperature. Then put it in the oven and cook for 35 minutes before serving.
  • It is good hot or cold. I generally will aim to serve my crumbles hot. However, often there is some left over and I have found that actually room-temperature crumble is as good, or rather controversially perhaps even better than, hot crumble. If you have any left over crumble, you can cover it and keep it in the fridge for a couple of days. You either eat it cold, allow it to return to room-temperature or reheat in a microwave or in the oven. If you are reheating it in the oven, allow it to return to room-temperature, cover it with foil to prevent it burning and cook at 180 C, 400 F or Gas Mark 4 for 20 minutes.
  • I love the flavour of star anise and vanilla in my Plum Crumble. However, you can leave either or both of these flavourings out if they do not appeal to you.

Loved this recipe? Checkout the Recipe Index.

Plums
What sort of plums should you use?

You can use any type of fresh plums in this recipe. I use Victoria Plums as I have a very prolific tree in my garden. This is a great recipe to make in late summer or early autumn (fall) when plums are in season. However, plums freeze well so I will often freeze a few batches and use them for crumbles later on in the year. I wash the plums, cut them in half to remove the stones and then chop into large pieces. I then put crumble-sized portions into freezer bags and freeze until required. This makes crumble-making even easier!

Other plum recipes

If you have a seasonal over-supply of plums, I have a few other plum recipes. Plum Gin Liqueur is an easy and delicious way of capturing the flavour of fresh plums. Plum Jam and Plum Chutney are also a great way of using up all those delicious plums.

Recipe for Plum Crumble with Star Anise

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Plum Crumble

Plum Crumble

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: Serves 6 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: English

Description

This easy Plum Crumble recipe is made from fresh plums, flavoured with vanilla and star anise, with a crisp, buttery topping.


Scale

Ingredients

  • 1 kilo (2 lb) of fresh plums
  • 4 tablespoons of brown sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of ground star anise or 2 whole star anise pods
  • 350 g (12 oz) plain flour
  • 175 g (6 oz) butter or vegetable fat
  • 175 g (6 oz) caster sugar
  • Flaked almonds

Instructions

  1. Set your oven to 180 C, 400 F or Gas Mark 4.
  2. Wash your plums.  Cut each one in half and remove the stone.  Cut each of your plum halves into approximately three or four pieces.
  3. Put the chopped plums in a baking dish (20 cm x 28 cm).  Sprinkle with the brown sugar.  
  4. Add the vanilla extract and star anise to the plums. If you are using ground star anise sprinkle it over the plums. If you are using whole star anise seedpods add them to the dish.  You will get a milder flavour if you are using the whole seedpods.  You will also need to let people know that they are there! 
  5. Next make the crumble topping.  Put the flour and butter (or vegetable fat) in a bowl and “rub in” using your fingers,  or use a food processor, until the mixture looks like fine breadcrumbs.  Then stir in the caster sugar.
  6. Pour the crumble topping on top of the rhubarb.
  7. Place the baking dish in the oven and cook for 35 minutes.
  8. If you wish, you can sprinkle some flaked almonds on top of the crumble for the final 5 minutes that it is in the oven.  They should get brown and toasted (but not burnt) if they are added at this stage.

Keywords: crumble, crisp, plums,

This recipe has been shared on #CookBlogShare with Lost in Food and #FiestaFriday with Fiesta Friday and  Liz @ Spades, Spatulas & Spoons

Loved this recipe? Checkout the Recipe Index.

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Apple Ice Cream

Apple Ice Cream with Salted Caramel

In my household, for obvious reasons, we call this recipe “Toffee Apple Ice Cream”. I am a firm believer that ice cream is not just for summer and this is a great recipe for autumn. It is brilliant on a warm early autumn day and also when you want a light dessert when it gets a bit colder in late autumn or winter. The taste of this ice cream reminds me of fairgrounds (see the reference to Toffee Apples), Halloween and Bonfire Night (November 5th).

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Loved this recipe? Checkout the Recipe Index.

What you need to know about this Apple Ice Cream

  • As I am keen on using seasonal, local produce, I generally make this ice cream in late August and September when it is apple season in England. However, you can make it all the year around.
  • You must use eating rather than cooking apples for this ice cream. Cooking apples will break down into a mush when they are heated. This is great for apple pies and crumbles but not for a recipe where you want the individual chunks to become caramelised.
  • You can choose any kind of eating apples to make this ice cream. However, as with any recipe, the taste will be better if you ingredients are really flavoursome. Choose apples that are sweet but but have a bit of sharpness such as Coxes (my favourite). or the ingredients, the better the finished
  • I like to experiment with flavour combinations and so I have added a sprig of thyme to flavour the caramelised apples. If you don’t have any bay leaves to hand, or simply don’t like the idea of adding this to your ice cream, that is fine. Just leave it out. The ice cream will still taste good!
  • You can use ready-made Salted Caramel in this recipe. However, I would really recommend making your own. I have an really easy Salted Caramel recipe and home-made tastes better than shop-bought. It also has lots of other uses such as being eaten in large spoonfuls directly from the jar…
  • Although you can make this recipe without an ice cream maker, it is a lot easier if you have one. You can buy a basic ice cream maker fairly cheaply.
  • It is best to start this recipe the day before you eat it. This will mean that once you have made the basic custard, it will have time to chill down before you put it in the ice cream maker the next day.
  • You can also make this ice cream well in advance if that is more convenient. I generally make double the quantity and keep it in the freezer where it will last for up to three months.
  • As with most home-made ice creams, it helps to remove the container from the freezer about ten minutes before serving as this will make it easier to scoop.

How to eat this Apple Ice Cream

This ice cream is pretty good just serves on its own. However, here are a some ideas for other ways that you can serve it.

  • A few chunks of caramelised apple is a good addition. If you make double the quantity, you will have plenty to serve alongside the ice cream. Similarly, a drizzle of Salted Caramel makes it even more delicious.
  • You could serve this ice cream as an accompaniment to any apple-based dessert. It is excellent served along with Apple Crumble or Apple Pie.
  • A drizzle of something alcoholic is also a good way to go with any ice cream in my view. Try something with a base note of apple, such as an apple liqueur.
In praise of apples

I love apples and really enjoy trying different varieties. I like to eat them just as they are and also to use them in comforting, traditional recipes such as Apple Crumble or Apple Cake. There are 2,500 varieties of apple. However, the big supermarkets tend to sell a very narrow range of apples. Many of the traditional varieties are becoming increasingly rare as they do not match the requirements of the big supermarkets. It is really worth visiting farmers’ markets and farm shops which generally have a wider (and locally-grown) selection.

Also, it is worth checking out events that are organised for Apple Day. In the UK, Common Ground organised the first Apple Day on 21st October 1990 in London. It has been held annually ever since and over 600 regional events take place each year. If you are interested in supporting diversity in apple production, and trying some delicious apples, you should be able to find an event near you. The Orchard Network maintains a list of events on its website.

Loved this recipe? Checkout the Recipe Index.

Other home-made ice cream recipes

I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other ice cream recipes are listed below.

  • Blackberry and Bay Ice Cream – foraged blackberries with an underlying note of warm, spicy bay
  • Roasted Cherry Ice Cream – juicy fresh cherries with a bit of booze make this a rich and indulgent dessert (you can leave out the alcohol if you really want to)
  • Coffee Ice Cream – quick and easy, store-cupboard recipe using instant coffee which has an amazingly rich coffee flavour
  • Cranberry Ice Cream – if you have any left-over cranberry sauce, you know what to do with it
  • Elderflower Ice-cream – easy recipe using elderflower cordial – delicious floral taste of summer!
  • Lavender Ice-cream – another gorgeous floral ice cream (bit of a theme here at tastebotanical…) made with fresh or dried culinary lavender
  • Lemon Curd Ice Cream – this tangy, three-ingredient recipe is probably the simplest ice cream recipe you will find
  • Rose Ice-cream – made with culinary rosewater, this ice cream is the essence of an English summer garden
  • Strawberry Balsamic Ice-cream – strawberry ice cream given a lift with a dash of balsamic vinegar to bring out the sweetness
  • Thyme ice-cream with honey and mascarpone – thyme, honey and mascarpone…. in an ice cream – what’s not to like?

Recipe for Apple Ice Cream with Salted Caramel (Toffee Apple Ice Cream)

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Apple Ice Cream

Apple Ice Cream with Salted Caramel

  • Author: Tastebotanical

Description

This easy Apple Ice Cream has a double hit of caramel.  Sweet caramelised apples and a swirl of salted caramel running through it.  


Scale

Ingredients

  • 2 eating apples
  • 25 g (1 oz) dark brown sugar
  • 25 g (1 oz) butter
  • Half teaspoon of salt
  • 425 ml (15 fl oz) double cream
  • 4 egg yolks
  • 85 g (3 oz) caster sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons Salted Caramel 

Instructions

  1. Peel, core and roughly chop the apples.  Put them in a heavy-based frying pan with the dark brown sugar and butter.  Fry over a very low heat for 30 minutes until the apple has softened and is light brown and caramelised.  Remove the apple and juices from the pan.   Chop the apple with a knife or pulse in a food processor until it forms a thick puree.
  2. Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
  3. Add the bay leaves to the cream and heat it to scalding point in a saucepan or in a microwave. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it.
  4. Pour the cream into the bowl containing the egg yolks and whisk all the time.
  5. Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
  6. The mixture will gradually thicken until it looks like a custard (which is what it is).  Stir regularly to make sure it does not stick while it is thickening.
  7. Remove the thick custard from the heat and transfer into a bowl.  Stir in the vanilla extract and the apple puree.
  8. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  9. When you are ready to make the ice-cream transfer the mixture to your ice cream maker and use according to your machine’s instructions.  If you do not have an ice cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
  10. Swirl the Salted Caramel through the ice cream just before it is fully frozen.

This recipe has been shared on #CookBlogShare with Cooking with my Kids and #Fiesta Friday with Fiesta Friday and Laurena @ Life Diet Health

Loved this recipe? Checkout the Recipe Index.

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Blackberry Ice Cream

Blackberry Ice Cream flavoured with Bay

This Blackberry Ice Cream is perfect for late summer or early autumn when the blackberries are in season. It is a simple, custard-based ice cream which is flavoured with a sweetened puree of blackberries. I also add an additional flavouring by adding bay leaves to the custard mixture. Blackberry and bay is an excellent flavour pairing. The warm spiciness of the bay provides a background note to the sweet and sour flavour of the berries.

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What you need to know about this Blackberry and Bay Ice Cream

Loved this recipe? Checkout the Recipe Index.

  • As I am keen on using seasonal, local produce, I make this ice cream with foraged wild blackberries. However, if you want to make it outside of blackberry season – August to September in the UK – then it is absolutely fine to use shop-bought blackberries. However, the blackberries that you buy in the shops are bred for sweetness and will not have the sharp, sweet-sour flavour of wild blackberries. If you are using shop-bought blackberries, you may want to add the juice of one additional lemon to the ice cream mixture.
  • I like to experiment with flavour combinations and so I have added bay leaf to the recipe. If you don’t have any bay leaves to hand, or simply don’t like the idea of adding this to your ice cream, that is fine. Just leave it out. The ice cream will still taste good!
  • Although you can make this recipe without an ice cream maker, it is a lot easier if you have one. You can buy a basic ice cream maker fairly cheaply.
  • It is best to start this recipe the day before you eat it. This will mean that once you have made the basic custard, it will have time to chill down before you put it in the ice cream maker the next day.
  • You can also make this ice cream well in advance if that is more convenient. I generally make double the quantity and keep it in the freezer where it will last for up to three months.
  • As with most home-made ice creams, it helps to remove the container from the freezer about ten minutes before serving as this will make it easier to scoop.

How to eat this Blackberry and Bay Ice Cream

This ice cream is pretty good just serves on its own. However, here are a some ideas for other ways that you can serve it.

  • A few fresh blackberries served with the ice cream is a good addition.
  • Blackberry and apple is a classic combination. You could serve this ice cream as an accompaniment to any apple-based dessert. It is excellent served along with Apple Ice Cream and also with Apple Crumble or Apple Pie.
  • A drizzle of something alcoholic is also a good way to go with any ice cream in my view. Try something with a base note of apple, such as an apple liqueur. Alternatively, go for a double hit of blackberry by using Blackberry Gin.
In praise of blackberries

I try to use seasonal, local food but I am not an expert forager and am still on a steep learning curve about identifying and using wild food. However, blackberries are a foraged food that I have picked and enjoyed since I was a child. They are easily identifiable and grow in abundance pretty much everywhere in late summer. The time to pick blackberries is August and September. I will pick enough to use immediately and also try and pick a supply for the freezer as they freeze very well. In addition to ice cream, they are great in crumbles and pies and can also be used to make Blackberry Gin and Blackberry Muffins.

Other home-made ice cream recipes

I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other recipes are listed below.

  • Roasted Cherry Ice Cream – juicy fresh cherries with a bit of booze make this a rich and indulgent dessert (you can leave out the alcohol if you really want to)
  • Coffee Ice Cream – quick and easy, store-cupboard recipe using instant coffee which has an amazingly rich coffee flavour
  • Cranberry Ice Cream – if you have any left-over cranberry sauce, you know what to do with it
  • Elderflower Ice-cream – easy recipe using elderflower cordial – delicious floral taste of summer!
  • Lavender Ice-cream – another gorgeous floral ice cream (bit of a theme here at tastebotanical…) made with fresh or dried culinary lavender
  • Lemon Curd Ice Cream – this tangy, three-ingredient recipe is probably the simplest ice cream recipe you will find
  • Rose Ice-cream – made with culinary rosewater, this ice cream is the essence of an English summer garden
  • Strawberry Balsamic Ice-cream – strawberry ice cream given a lift with a dash of balsamic vinegar to bring out the sweetness
  • Thyme ice-cream with honey and mascarpone – thyme, honey and mascarpone…. in an ice cream – what’s not to like?

This recipe has been shared on #CookBlogShare with Lost in Food and #Fiesta Friday with Fiesta Friday  and  Zeba @ Food For The Soul

Blackberry Ice Cream recipe

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Blackberry Ice Cream

Blackberry Ice Cream

  • Author: Tastebotanical
  • Prep Time: 20
  • Total Time: 20
  • Yield: Serves 6 1x
  • Category: Ice Cream
  • Cuisine: English

Description

This Blackberry Ice Cream is made from juicy fresh blackberries enhanced by the rich spicy flavour of Bay.


Scale

Ingredients

  • 450 g (1 lb) fresh blackberries
  • 50 g (5 oz) caster sugar
  • Juice of 1 lemon
  • 425 ml (15 fl oz) double cream
  • 4 bay leaves (fresh or dried)
  • 4 egg yolks

Instructions

  1. Puree  the blackberries, caster sugar and lemon juice in a food processor or using a hand blender.  You will have approximately 600 ml of puree depending on the juiciness of your blackberries.
  2. Whisk the egg yolks in a bowl until the mixture looks paler and resembles a mousse.
  3. Add the bay leaves to the cream and heat it to scalding point in a saucepan or in a microwave. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it.
  4. Pour the cream into the bowl containing the egg yolks and whisk all the time.
  5. Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
  6. The mixture will gradually thicken until it looks like a custard (which is what it is).  Stir regularly to make sure it does not stick while it is thickening.
  7. Remove the thick custard from the heat and transfer into a bowl.  Do not remove the bay leaves from the custard yet.  They will continue to impart their flavour while the custard cools.
  8. Add approximately two thirds (400 ml) of your blackberry puree to the custard.
  9. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  10. When you are ready to make the ice-cream, remove the bay leaves and transfer the ice cream mixture to your ice cream maker and use according to your machine’s instructions.  If you do not have an ice cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
  11. When the ice cream is almost set, stir in the remaining one third of the blackberry puree so that it forms a “ripple” through the ice cream.

Keywords: ice cream, blackberries, blackberry

1+

Raspberry Clafoutis

Easy Raspberry Clafoutis recipe

Raspberry Clafoutis is an easy dessert recipe consisting of fresh raspberries set in a creamy set custard. It is a bit like a thick pancake, made with a rich batter, but studded with fresh raspberries. It is simple to make and can be eaten either warm or at room temperature. If you have an left-over clafoutis, it is a good addition to a picnic or a lunch-box.

Clafoutis is a French dessert which is traditionally made with fresh black cherries. However, the basic concept can be adapted for use with lots of other types of fruit. I particularly like to use raspberries because they have a sharpness which goes well with the creamy richness of the batter. However, you can use apricots, peaches, plums or apples and pears in a clafoutis.

Raspberry Clafoutis

What you need to know about Raspberry Clafoutis

  • You can make clafoutis in any kind of shallow oven-proof dish. I used a round, shallow cast-iron dish. However, you can use a ceramic or glass dish of any shape as long as it is oven-proof. However, whatever kind of dish you use, it is really important to grease it thoroughly (step 2) to stop your clafoutis sticking when you try and get it out!
  • When you add the raspberries to the dish (step 3) make sure that they are evenly distributed. Where you place them at this stage is pretty much where they will be in the finished dish.
  • You can use any kind of raspberries in this dish. You can also use other berries if you wish or a mixture of berries. Loganberries, boysenberries or blueberries are good options. It is best to avoid using berries that need to be sweetened such as gooseberries.
  • I make my custard with double cream (step 4) because I like the richness with the sharpness of the raspberries. However, if you want to make this dish a bit lighter (and healthier) you could use milk or a combination of half milk and half cream.
  • I flavour the custard with vanilla. I think it is important to do this as it really adds to the flavour of the finished dish. As an alternative, you could add a little almond essence.
  • When you add the custard to the dish (step 5) you can pour it over the back of a spoon which will make the flow gentler and help to stop it disturbing your carefully-placed raspberries.
  • The clafoutis will rise up when it is in the oven and then deflate as it cools. If you want to it to look at its most impressive, serve it immediately it is cooked. The slightly deflated look is normal and the taste is good whether you eat it hot or at room temperature.
Clafoutis

Loved this recipe? Checkout the Recipe Index.

Other easy desert recipes

If you are looking for other easy, make-ahead desserts, particularly those which are not too heavy, you might like some of the following recipes.

  • Pavlova is the perfect make-ahead impressive dessert and I have lots of recipes for different kinds including basic Strawberry Pavlova plus various such as Cranberry Pavlova, Lemon Pavlova and Rose and Raspberry Pavlova.
  • If you want something simpler, Meringues are a good option. If, like me, you like floral flavours, you might like my Rose Meringues.
  • Cheesecake is another good easy option and I am particularly keen on citrus flavours such as my Lime Cheesecake
  • Banoffee Pie is a great recipe to make with children who are generally enthused by the combination of banana and caramel!
  • A good option when there are lots of berries in season is Summer Pudding which is a traditional old-fashioned pudding which is great with a dollop of cream!
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Raspberry Clafoutis

Raspberry Clafoutis

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: Serves 6 1x
  • Category: Dessert

Description

Raspberry Clafoutis is a simple dessert recipe which consists of fresh raspberries set in a creamy baked custard.


Scale

Ingredients

  • A little butter
  • 170 g (6 oz) fresh raspberries
  • 80 g (3 oz) plain flour
  • 3 eggs
  • 250 ml (8 fl oz) cream 
  • 100 g (4 oz) caster sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Set your oven to 180 C, 400 F or Gas Mark 4.

  2. Grease an oven-proof dish with a little butter.
  3. Place the fresh raspberries in the dish.  Make sure that they are evenly distributed.
  4. Sift the flour into a bowl.  Add the three eggs and stir to combine.  Gradually add the cream.   Finally, add the caster sugar and the vanilla extract.
  5. Gently pour the custard mixture over the raspberries in the oven-proof dish.
  6. Put the dish in the oven and cook for 30 minutes.   
  7. Remove the dish from the oven.   Eat immediately or set allow to cool if you wish to eat the clafoutis at room temperature.

Keywords: clafoutis, raspberry

This recipe has been shared on #CookBlogShare with Peachicks Bakery and #Fiesta Friday with Fiesta Friday  and  Liz @ Spades, Spatulas & Spoons

Clafoutis

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Cherry Ice Cream

Home-made Cherry Ice Cream

This easy Cherry Ice Cream recipe uses juicy fresh cherries which are roasted with kirsch for extra flavour. They are then mixed with a creamy custard base to make a deliciously rich ice cream.

This is a great ice cream to make in July and August when fresh cherries are in season and widely available. I particularly like the large, sweet black cherries but you can use any kind of fresh cherry in this recipe. As with every recipe, the tastier the ingredients, the tastier the dish. I would recommend eating one (or maybe more than one) of the cherries that you plan to use in this ice cream to check the flavour.

What makes this ice cream particularly good is that the cherries are roasted, with kirsch, in order to concentrate their flavour. Not only do the cherries taste pretty good, the process produces a delicious alcohol-infused juice which flavours the ice cream. I also love the colour of this ice cream which is a beautiful soft pink if made with black cherries.

If you have a few too many fresh cherries, you may also like my Cherry Tart.

Cherry Ice Cream

What you need to know about making ice cream with fresh cherries

  • Although you can make this recipe without an ice cream maker, it is a lot easier if you have one. You can buy a basic ice cream maker fairly cheaply.
  • It is best to start this recipe the day before you eat it. This will mean that once you have made the basic custard, it will have time to chill down before you put it in the ice cream maker the next day.
  • You can also make this ice cream well in advance if that is more convenient. I generally make double the quantity and keep it in the freezer where it will last for up to three months.
  • As with most home-made ice creams, it helps to remove the container from the freezer about ten minutes before serving as this will make it easier to scoop.
  • You can use any kind of cherries to make this ice cream. However, make sure that they are sweet and full of flavour. The best way to check this is by eating one! The better the flavour of your cherries, the better the flavour of your ice cream.
  • Roasting the cherries (step 2) makes a huge difference to the taste of the finished ice cream as it intensifies the taste of the cherries. Leaving the stones in when you roast the cherries adds an additional almond flavour to the ice-cream. It is also easier to remove the stones when the cherries have been roasted. It is really important to cover the dish in which you roast the cherries to stop the delicious juices evaporating. These juices are just as important as the flesh of the cherries in bringing flavour to your ice cream.
  • I generally add a dash of kirsch, a cherry-based spirit, when I roast my cherries. However, if you don’t want to include alcohol, that is fine. Just leave it out – the ice cream will still taste good! Also, if you want to choose a different type of spirit, that is fine too. Good alternatives would be brandy, cherry brandy or port.
  • This recipe produces a very rich Cherry Ice Cream which means a little goes a long way. Keep the portions small – people can always have seconds.
  • I think this Cherry Ice Cream is pretty good just served on its own. However, a spoonful of cherry compote would be a good addition. Also, cherry and chocolate is a good flavour combination so a little grated, chunked or curled chocolate – particularly dark chocolate – would be a good addition. Similarly, a scoop of rich chocolate ice cream would go well with this ice cream.

Loved this recipe? Check out the Recipe Index?

Other home-made ice cream recipes

I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other recipes are listed below.

  • Coffee Ice Cream – quick and easy, store-cupboard recipe using instant coffee which has an amazingly rich coffee flavour
  • Cranberry Ice Cream – if you have any left-over cranberry sauce, you know what to do with it
  • Elderflower Ice-cream – easy recipe using elderflower cordial – delicious floral taste of summer!
  • Lavender Ice-cream – another gorgeous floral ice cream (bit of a theme here at tastebotanical…) made with fresh or dried culinary lavender
  • Lemon Curd Ice Cream – this tangy, three-ingredient recipe is probably the simplest ice cream recipe you will find
  • Rose Ice-cream – made with culinary rosewater, this ice cream is the essence of an English summer garden
  • Strawberry Balsamic Ice-cream – strawberry ice cream given a lift with a dash of balsamic vinegar to bring out the sweetness
  • Thyme ice-cream with honey and mascarpone – thyme, honey and mascarpone…. in an ice cream – what’s not to like?

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Cherry Ice Cream

Cherry Ice Cream recipe

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: Serves 6 1x
  • Category: Ice Cream
  • Cuisine: English

Description

This easy and delicious ice cream is made with fresh cherries, roasted with kirsch, mixed into a creamy custard base.

 


Scale

Ingredients

  • 350 g (12 oz) fresh cherries
  • 2 tablespoons sugar
  • 2 tablespoons of kirsch (optional)
  • 4 egg yolks
  • 85 g (3 oz) caster sugar
  • 425 ml (15 fl oz) double cream
  • 1 teaspoon vanilla extract

Instructions

  1. Set your oven to 180 C, 400 F or Gas Mark 4.
  2. Place the fresh cherries in an oven-proof dish.  You do not need to remove the stones at this stage.  Sprinkle with the 2 tablespoons of sugar and the kirsch you wish to use it.  
  3. Cover the oven-proof dish with foil or a lid.  Put in the oven for 30 minutes.   Then remove from the oven and set aside while the cherries cool sufficiently for them to be handled.  
  4. Remove the stones from the cherries and then finely chop the flesh of the cherries.
  5. Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
  6. Heat the cream to scalding point in a saucepan or in a microwave. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it.
  7. Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
  8. Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
  9. The mixture will gradually thicken until it looks like a custard (which is what it is).  Stir regularly to make sure it does not stick while it is thickening.
  10. Remove the thick custard from the heat and transfer into a bowl.  
  11. Add the vanilla extract and the chopped cherries and any juice that has accumulated in the oven-proof dish while they were roasting.
  12. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  13. When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions.  If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

Keywords: Ice cream, cherries, cherry

This recipe has been shared on #CookBlogShare with Recipes Made Easy  and #Fiesta Friday with Fiesta Friday 

Cherry Ice Cream

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