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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
  • Category: Ice Cream
  • Cuisine: English


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



  • 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


  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