Homemade cherry ice cream is one of those treats that combines simplicity with fresh, vibrant flavors. Using just cherries, cream, sweetened milk and if we like a little vanilla extract, we can make a refreshing dessert that's perfect for summer. The fresh cherries add a natural sweetness and a touch of tartness, while the cream provides a rich, smooth texture. The sweetened milk balances the acidity and the vanilla enhances the overall flavor profile. The result is a light ice cream that captures the essence of ripe cherries in every bite...
Easy
8 hours
Aprox. 1200 g
Ingredients
- 500 ml vegetable whipping cream, cold
- 1 can sweetened condensed milk (400 g), cold
- 450 g of fresh cherries, pitted
- 1 tsp vanilla extract or 1 sachet vanillin (optional)
How to
- Blend the cherries in a blender until smooth.
- In the mixer's bowl, beat the vegetable whipping cream until stiff and continue by adding little by little the sweetened condensed milk.
- Add the puree and vanilla extract and continue beating just until incorporated, no more.
- Pour your mixture, preferably into a stainless steel container, cover and transfer to the freezer for about 8 hours.
- Remove from freezer 10 min before serving.
Note from Greek jar:
If you want your ice cream to be fluffier, place it in the freezer for 1 hour, beat it again in the mixer for 1 - 2 min and repeat the process every hour for 2 - 3 times. Continue with step 4.
If you don't have a special ice cream container, cover the surface of the bowl with plastic wrap and then close with the lid. This prevents the formation of crystals.
If you use an ice cream maker, follow the manufacturer's instructions.
