Roasted Cherry Ice Cream
- Total Time: 1 hour 15 mins
- Yield: 1 quart 1x
Description
Roasting the cherries releases sweet juices that turn this super-smooth ice cream a vibrant hue.
Ingredients
- Red Cherries : 30
- Heavy cream : 1 cup (240 ml)
- Condensed milk : 1 cup / 12 oz (240 ml)
- Brown sugar : 3 tsp
- Cinnamon stick : 1
- Cherry liquer : 1 tsp (optional)
Instructions
Roast the cherries
- Wash and wipe dry the cherries.
- Put the cherries in a baking dish.
- Sprinkle brown sugar over it.
- Sneak a stick of cinnamon in the baking dish, or any other flavor you want to.
- Roast the cherries on a pre heated oven at 375 for 15 minutes, till the cherries sweat, release enough juices and sugar melts.
- Cool the cherries in the pan and de seed the cherries.
Cherry ice cream
- Whip the heavy cream with a tsp of sugar, till it attains the stiff peak.
- Fold the whipped cream into the condensed milk and blend it gently with a rubber spatula till you get the desired smoothness.
- Fold in the roasted cherries, mix it in cutting action.
- Since I was making some brandied cherry at home, so I have added few drops of cherry liquer in the ice cream. But this is optional step.
- Freeze it in a freezer safe plastic box and let it freeze dor 45 minutes.
- After 45 minutes, when it starts to freeze at the edges, whip the icecream again with an electric blender.
- Again freeze it for at least 8 hours before serving.
- Prep Time: 1 hour
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
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Frequently Asked Questions
Why do you freeze the ice cream, whip it after 45 minutes, and then freeze it again?
This is a no-churn technique that mimics the action of an ice cream machine. Freezing for 45 minutes starts crystallization; whipping the partially frozen mixture with an electric blender breaks up the ice crystals for a super-smooth texture instead of an icy, grainy one. After the second whip, freeze for at least 8 hours before serving.
Why are the cherries roasted before going into the ice cream?
Roasting 30 cherries with 3 tsp brown sugar and a cinnamon stick at 375°F for 15 minutes causes them to sweat and release their juices, concentrating their flavor and creating a syrupy, caramelized liquid. After roasting and cooling, the cherries are de-seeded before being folded into the cream mixture. 
Is the cherry liqueur necessary?
No — the recipe labels it optional, noting the author had homemade brandied cherry liqueur on hand and added a few drops. The ice cream works perfectly without it; the roasted cherries provide enough flavor on their own.
Where can we get the heavy cream ..The only cream I know of is the one that is available to add in the curries..
Heavy cream or double cream or whipping cream can be used. Available in major grocery stores.
I love ice cream.They look phenomenally.