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.

 


Ingredients

Scale
  • 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

Loved this recipe? Check out the Recipe Index?

Coffee Ice Cream

Easy, home-made Coffee Ice Cream recipe

This Coffee Ice Cream is rich and delicious with a strong coffee flavour. I think that it is the ice cream equivalent of a creamy cappuccino. It has a certain sophistication, although it is very easy to make, and is a good make-ahead dessert for a dinner party or family meal.

This is a very simple recipe, using only four ingredients, all of which you are likely to have in your store cupboard. The coffee flavour comes from instant coffee granules which, perhaps surprisingly, produce a strong, rich and sophisticated coffee flavour. Seriously, no one who eats this ice cream believes that it is made with coffee granules!

Coffee ice cream

Why make your own ice cream?

There are many fantastic brands of ice cream available in the shops so why bother making your own? First off, if you make your own ice cream, you can ensure that it contains only wholesome ingredients such as milk, cream and fresh fruit. Secondly, you can also experiment with different flavour combinations. I am always looking at ways that I can use other recipes in an ice cream – for example Lemon Curd Ice Cream or Cranberry Ice Cream (which uses Cranberry Sauce!) And thirdly, I think it tastes better!

Coffee ice cream

What do you need to know about making Coffee Ice Cream?

  • 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.
  • Although coffee can be quite an adult flavour, children seem to love this ice cream even if they don’t like drinking coffee or have never tried it. However, if you use regular instant coffee granules, it will contain caffeine so you do need to be aware if you are serving it to young children or to adults who, unlike me, are not regular coffee drinkers and may not have a high caffeine tolerance. If you want to make a no-caffeine version, simply use decaffeinated coffee granules.
  • 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.
  • This recipe produces a very rich Coffee Ice Cream which means a little goes a long way. Keep the portions small – people can always have seconds.
  • This ice cream is pretty good served straight. However, if you want to add a bit of decoration, good options are chocolate chips, curls or flakes (particularly dark chocolate) or chopped toasted nuts (particularly hazelnuts or walnuts). I have also been known to pour a couple of tablespoons of coffee-flavoured liqueur, such as Kahlua, over my bowl. However, I would avoid serving it with whipped cream as the ice cream itself is rich and very creamy.
  • You can serve Coffee Ice Cream on its own. However, it also goes well with other ice cream flavours in particular vanilla, chocolate or any nut-based ice creams such as hazelnut or walnut. It is also good with any chocolate-based dessert – we often serve it with warm Chocolate Brownies which is truly a match made in heaven.

Loved this recipe? Check out the Recipe Index?

Coffee ice cream
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! Some of my other recipes are listed below.

Loved this recipe? Check out the Recipe Index?

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Coffee ice cream

Coffee Ice Cream

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: Serves 6 to 8 1x
  • Category: ice cream
  • Cuisine: English

Description

This rich and creamy, home-made Coffee Ice Cream is made from only four ingredients.  


Ingredients

Scale
  • 4 egg yolks
  • 85 g caster sugar
  • 425 ml double cream
  • 5 teaspoons of instant coffee granules

 

Coffee ice cream


Instructions

  1. Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
  2. Put the cream and coffee granules in a saucepan and heat gently. 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.
  3. Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
  4. 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.
  5. 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.
  6. Remove the thick custard from the heat and transfer into a bowl. 
  7. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  8. 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.

Coffee ice cream


Notes

If you want to make a caffeine-free version of this ice cream, you can use decaffeinated coffee granules.

Remove from the freezer ten minutes before serving to ensure that it is easy to scoop.

This ice cream will keep for up to three months in the freezer.

Keywords: ice cream, coffee, home-made

Loved this recipe? Check out the Recipe Index?

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Cranberry Ice Cream

Easy Cranberry Ice Cream made with Fresh Cranberry Sauce

This Cranberry Ice Cream is made with Fresh Cranberry Sauce which gives it the added flavours of white wine, orange and cinnamon. Using Fresh Cranberry Sauce, adds an extra dimension to this ice cream and makes it the perfect seasonal pudding.

So, there are two ways you can go with this Cranberry Ice Cream. First off, if you have made some Fresh Cranberry Sauce to eat with your Christmas dinner and you have some left over, you can use any that is left over to make this ice cream. If you go down that route – and it is super-easy to make your own cranberry sauce – then making this ice cream is a doddle.

However, if you do not happen to have any surplus Fresh Cranberry Sauce to hand – and maybe you don’t really fancy it with your Christmas dinner (or maybe its not even Christmas) – you can make a batch to use as an ingredient in puddings. I have two excellent cranberry-based puddings on this blog each of which conveniently uses half a batch of my sauce recipe. One is this Cranberry Ice Cream and the other is my Cranberry Pavlova. Both are great at Christmas or New Year, when there are a lot of fresh cranberries about, and I think they are a brilliant alternative to heavy Christmas pudding! They are both sweet and creamy with the fruity tang of cranberries.

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.

Easy Cranberry Ice Cream recipe

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Cranberry Ice Cream

Cranberry Ice Cream

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: Serves 6 1x
  • Category: Ice Cream
  • Cuisine: English

Description

This Cranberry Ice Cream is made with Fresh Cranberry Sauce, which not only includes cranberries but is also flavoured with white wine, orange and cinnamon, adds an extra dimension and makes it the perfect seasonal pudding.


Ingredients

Scale

 


Instructions

  1. Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
  2. Put the cream in a saucepan and heat gently. 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!
  3. Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
  4. 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.
  5. 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.
  6. Remove the thick custard from the heat and transfer into a bowl. 
  7. If you are using my home-made Fresh Cranberry Sauce, you will need to use a food processor or hand-held blender to chop up the whole berries and create a rough paste before adding to the custard.  If you are using smooth, ready-made Cranberry Sauce, you can just stir it into the custard.
  8. Allow the mixture 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 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.

Cranberry Ice Cream


Notes

If you don’t have the time or inclination to make your own Fresh Cranberry Sauce – and it honestly is very quick and easy – you can use ready-made Cranberry Sauce although the flavour will not be as good unless you can find one that includes cinnamon, orange and white wine!

Keywords: ice cream, cranberries, cranberry sauce, Christmas

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and Spades, Spatulas and Spoons

Lemon Curd Ice Cream

Easy Lemon Curd Ice Cream recipe

Quick and easy, three ingredient recipe

This is probably the quickest and easiest ice cream recipe. It only has three ingredients – cream, Greek yogurt and Lemon Curd – and takes a matter of minutes to combine them. I think the ice cream tastes better if you use home-made Lemon Curd. It has a citrus zestiness that you just don’t get with the shop-bought version. I have a foolproof, quick recipe for making Lemon Curd and you can use it for lots of other things as well as ice-cream. It is great just spread on bread or as a filling for cakes or you could try making my Lemon Pavlova. However, if you don’t have the time or inclination to make your own Lemon Curd, you can use shop-bought.

You can use an ice cream maker to make this ice cream but it is not essential. 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.

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.

Other lemon flavoured recipes

I love lemon in both sweet and savoury recipes. One of my favourite preserve recipes is my easy Lemon Curd. It brings a hit of zesty fresh lemon to lots of other dishes such as my Lemon Curd Ice Cream or my Lemon Pavlova. I also use the lovely citrus-flavoured herb lemon verbena to make Lemon Verbena Ice Cream.

Lemon is a great baking ingredient and I use it in lots of my cake and biscuit (cookie) recipes. My Lemon Biscuits (Cookies) are quick, easy and delicious. I combine lemon with elderflower in my Lemon Sponge Cake with Edible Flowers and in my Elderflower and Lemon cupcakes. My St Clement’s Cake has a double hit of citrus as it includes both oranges and lemons!

In savoury dishes, lemon is a great flavour partner to chicken. I make a classic Roast Chicken with Garlic, Lemon and Thyme and also a Morroccan-inspired stew of Lemon Chicken with Olives.

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Lemon Curd Ice Cream

Lemon Curd Ice Cream

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: Serves 68 1x
  • Category: Ice Cream
  • Cuisine: English

Description

This creamy, tangy  three-ingredient Lemon Curd Ice Cream is probably the easiest ice cream recipe that you will find.  


Ingredients

Scale
  • 400 ml double cream
  • 400 ml Greek yogurt
  • 400 ml Lemon Curd

Lemon Curd Ice Cream


Instructions

  1. Whisk the double cream until it forms soft peaks.
  2. Stir the Greek yogurt and 300 ml of the Lemon Curd into the whisked cream.
  3. Transfer the mixture to the fridge in a covered bowl to become thoroughly chilled.
  4. 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.
  5. Once the mixture has thickened, stir inn the remaining 100 ml of Lemon Curd so that it forms a “ripple” through the ice cream.    Transfer to a container and keep in the freezer until you wish to eat it.

Lemon Curd Ice Cream


Notes

This recipe is much better if you use home-made Lemon Curd and you can find a fool-proof recipe on this blog.  However, if you don’t have the time or inclination to make your own, you can use good quality shop-bought Lemon Curd.

Keywords: ice cream, lemon, lemon curd, lemon dessert

Strawberry Balsamic Ice Cream

Strawberry Balsamic Ice Cream

This recipe for Strawberry Balsamic Ice Cream uses strawberries that have been macerated in balsamic vinegar.   The end result does not taste sour or vinegary at all.   The balsamic vinegar enhances the flavour of the strawberries and cuts through their sweetness.  Sometimes it is hard to get hold of really tasty strawberries and the addition of the vinegar can help you create super-tasty ice cream from average tasting berries.  Essentially, it is strawberry ice cream but with an extra flavour boost.

What you need to know about this Strawberry Ice Cream
  • As I am keen on using seasonal, local produce, I generally make this ice cream in late May to September when it is strawberry season in England. However, you can make it all the year around.
  • You need to make sure that you use balsamic vinegar rather than ordinary vinegar to make this recipe. Balsamic vinegar has a rich sweetness which offsets its sharpness and really brings out the flavour of the strawberries.
  • 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.

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.

Other strawberry recipes

I love strawberries. I like to eat them just as they are but I also have a few recipes too. They are great as the topping for a Strawberry Pavlova, a Strawberry Roulade or as a filling for a Strawberry Cream Cake. I also have a great recipe for Strawberry Jam which is flavoured with rose geranium.

Strawberry Balsamic Ice Cream recipe

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Strawberry Balsamic Ice Cream

Strawberry Balsamic Ice Cream

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: for 6 people 1x
  • Category: Ice-cream
  • Cuisine: English

Description

This ice cream uses strawberries that have been macerated in balsamic vinegar.  This cuts through the sweetness of the berries and enhances their taste.   When you try the ice cream, you would not guess that it contains vinegar.


Ingredients

Scale
  • 500 g fresh strawberries
  • 55 ml balsamic vinegar
  • 110 g caster sugar
  • 4 egg yolks
  • 425 ml double cream

Instructions

  1. Wash the strawberries, remove the green stalks and roughly chop.
  2. Place the chopped strawberries in a bowl and add the balsamic vinegar.  Allow to macerate for around 30 minutes.
  3. Put the sugar in a saucepan with 55 ml of water.  Heat gently until the sugar has dissolved.  Set the sugar syrup aside to cool slightly.
  4. Set aside 150 g of the macerated strawberries.  Place the remaining 350 g of the macerated strawberries in a blender together with the sugar syrup.  Blend to form a thick puree.
  5. Put the cream in a saucepan and heat gently. 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!
  6. Put the egg yolks in a bowl and add the heated cream, whisking all the time.
  7. 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.
  8. 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.
  9. Remove the thick custard from the heat and transfer into a bowl.  Add the strawberry puree to the custard together with the 150 g of macerated strawberries that you set aside (see point 4).
  10. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  11. 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.

Notes

Although the preparation time and cook time totals 20 minutes you will need to allow additional time for the ice cream mixture to become completely cold before you freeze it.

Keywords: stawberry, ice cream, balsamic