Ice Cream — Page 5

Is there anything better than vanilla ice cream? Yes, this homemade vanilla ice cream with vanilla extract and vanilla bean seeds, practically overflowing with a generous amount of in-season sour cherries. This vanilla bean sour cherry ice cream is sweet, tart, and fruity, not to mention one of the best ways to enjoy sour cherries before they disappear for yet another year. So, grab your ice cream machine and get ready to churn up some sour cherry deliciousness.

High up on the list of things that I’m currently obsessed with; sour cherries. Not bing cherries, not black cherries, not rainier cherries; sour cherries and only sour cherries. And since these special cherries are only in season for a few weeks during the months of June and July, as soon as I see them, I start buying them up. They’re tart, sour, juicy, and probably one of my all-time favorite summer fruits. And while they’re not really a cherry you want to sit down and eat a whole bowl of because they are so sour, they are a cherry that works so darn well in summertime desserts. A little bit of sweet, a little bit of sour, a little bit of summer cherry heaven. And that’s what this ice cream is, a little bit of summer cherry heaven. And yeah, for those of you who are wondering, you can certainly swap in bing, black, or rainier cherries if sour cherries aren’t in season. And while I won’t judge you, I will definitely be giving you some serious side-eye for messing with my little bit of summer sour cherry heaven.

Ingredients:

1 3/4 Cups Whole Milk
1 Cup Granulated Sugar
4-oz. Cream Cheese
1 Tablespoon Vanilla
1/4 Teaspoon Kosher Salt
Seeds from 1 Vanilla Bean
2 Cups Heavy Whipping Cream
2 to 2 1/2 Cups Sour Cherries, Pitted

Directions:

Place the milk, sugar, cream cheese, vanilla, salt, and vanilla bean seeds into a blender; blend for 2 minutes on high speed.
Add the cream; blend for 30 seconds on high speed.
Pour the ice cream base into an ice cream machine and churn for 20 to 30 minutes, or until soft-serve ice cream consistency is reached.
Scoop the ice cream into a large metal bowl, add the cherries, and stir well to combine.
For hard-serve ice cream, freeze the ice cream in freezer-safe containers for at least 4 hours before serving, or serve right away if you prefer soft-serve ice cream.

Suggestions

I did not use softened cream cheese for this recipe; I used it straight from the fridge. As long as you have a decent blender, the cream cheese should blend easily.
To remove the seeds from the vanilla bean, use a sharp knife to cut a slit down the vanilla bean lengthwise. Then, use the flat side of the knife to scrape out all of the seeds.
Sour cherries have a very short season. They are usually available in June or July, depending on where you live, and are often only available for a few weeks. If you can’t find sour cherries, you can replace them with sweet cherries, however, I would suggest decreasing the sugar to 2/3 cup.
Make sure to pit the cherries. No one wants to chip a tooth while eating ice cream.
After they were pitted, I left the cherries whole for this recipe. You can cut them in half or into smaller pieces if you prefer.
I would suggest wearing dark or black clothing when pitting cherries. That way, if you get any cherry juice on you, it won’t stain your clothing.

Improvements:

Fold chocolate chunks into the ice cream in addition to the cherries.
Serve this sour cherry ice cream topped with toasted sliced almonds.
CLICK HERE to check out all of our other delicious ice cream recipes.

Yum

Vanilla Bean Ice Cream with Sour Cherries

Ingredients:

1 3/4 Cups Whole Milk
1 Cup Granulated Sugar
4-oz. Cream Cheese
1 Tablespoon Vanilla
1/4 Teaspoon Kosher Salt
Seeds from 1 Vanilla Bean
2 Cups Heavy Whipping Cream
2 to 2 1/2 Cups Sour Cherries, Pitted

Directions:

Place the milk, sugar, cream cheese, vanilla, salt, and vanilla bean seeds into a blender; blend for 2 minutes on high speed.
Add the cream; blend for 30 seconds on high speed.
Pour the ice cream base into an ice cream machine and churn for 20 to 30 minutes, or until soft-serve ice cream consistency is reached.
Scoop the ice cream into a large metal bowl, add the cherries, and stir well to combine.
For hard-serve ice cream, freeze the ice cream in freezer-safe containers for at least 4 hours before serving, or serve right away if you prefer soft-serve ice cream.

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To make the dreamiest homemade ice cream this summer, we’re sharing our list of must-have supplies to get you started on your ice cream-making adventure. With these simple supplies, you can make delicious homemade ice cream that will delight both your friends and family. CLICK HERE to read more.

There’s no better time of year to enjoy a bowl of ice cream than during the hot summer months of June, July, and August. And when that ice cream’s homemade, it’s even more enjoyable. So, break out the ice cream machine and get ready to churn an unforgettably rich and creamy frozen dessert treat to help you survive the scorching summer heat. CLICK HERE for the recipes.