Cherry ice cream

Cherries… What a super fruit!!!

In 2019 I visited the black forest with the family and they had such wonderful cherries… far better then the ones we get in the local supermarkets… wow…

This is a recipe for my (frozen) cherry ice cream. We get cherries only in season so most of the year I have to use frozen cherries sold in 300gr packs in the supermarket. If you can – use fresh cherries, just remember to remove the pits. In this recipe I’m using organic jam as my source of cherry. This jam was SO good I’m now using it for hard candies as well.

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Natural Cherry ice cream protocol:

Preparation time: 20 minutes, including dishes.

Complexity: Simple

Required tools (as shown in the “how to” pages):

A blender
A 1 liter bowl
A silicone spatula
Ice cream maker
A measuring pitcher (0.5-1 liter)

Ingredients:

1/3rd cup (= 70gr or 2.5oz) granular white sugar
200-250ml heavy cream (15% or 32% fat).
200ml milk
1 cup (90gr or 3oz) of frozen berries or 3/4 cup of wonderful cherry jam.
Note: In any case do NOT use cheap flavors or flavored sugar or powders – they taste very poorly as they are synthetic and that will make a poor ice cream.

Protocol:

Place all the ingredients in the blender and blend your ice cream ingredients until homogeneous. Once the mix is homogeneous and the sugar has completely dissolved the mix is ready. Make sure to probe the bottom of the blender with a long handle tea spoon (while it’s NOT running, of course) to see if there is any granular sugar left. Start running the ice cream maker and only THEN pour the mix into it.

This is the perfect time to wash all the dishes.

Allow the ice cream maker to run until the ice cream spins along with the mixing blade. It usually takes 15-20 minutes depending on how cold your freezer is. A standard refrigerator freezing box cools to roughly 18C (or 0F) – and it will take your ice cream maker about 20 minutes. A standard full size non-frost freezer cools to -21c (or -6F) which takes roughly 15 minutes to make it.

You can eat the ice cream immediately or place the ice cream in a container and place it in the freezer.

Important notes:

Always make sure to start your ice cream maker BEFORE you add the ice cream. If you do not – the ice cream mix layer that is touching the walls will instantly freeze and your ice cream maker motor will not be able to move and rotate the blade.
Make sure the sugar has completely dissolved! This is vital or the sugar crystals will form round ice balls in your ice cream.
Yours sweetly,

Saar