How to Make Cherry Vanilla Ice Cream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Wash and pit the cherries, then chop them coarsely.

In a bowl, combine the chopped cherries with lemon juice and set aside.

In a separate bowl, whisk together egg yolks and sugar until pale and creamy.

Heat whole milk and heavy cream in a saucepan over medium heat until just simmering.

Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat until it thickens slightly, about 5-7 minutes.

Remove from heat and stir in vanilla extract and salt.

Let the mixture cool to room temperature, then refrigerate until chilled, about 2 hours.

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

During the last few minutes of churning, add the prepared cherries to the ice cream base.

Transfer the ice cream to a container and freeze until firm, at least 4 hours.

Cooking Techniques

Spice Level:

Allergens