Cherry Swirl Ice Cream
Cherry Swirl Ice Cream
Ingredients
For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Cherry Swirl
- 1 cup fresh cherries, pitted and halved
- 1/2 cup jarred sour cherries, drained, liquid reserved
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- 1
Prepare an ice bath by filling a large bowl with ice and a little water. Set a smaller, empty bowl inside it. Have a fine-mesh sieve ready.
⏱️ 2 min
- 2
In a medium saucepan, combine the heavy cream, whole milk, 3/4 cup granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming, but not boiling. Remove from heat.
⏱️ 5 min
- 3
In a separate medium bowl, whisk the egg yolks until light yellow and slightly thickened.
⏱️ 2 min
- 4
Temper the egg yolks: Slowly pour about 1/2 cup of the hot cream mixture into the whisked egg yolks, whisking constantly to prevent scrambling. Gradually whisk the tempered egg yolk mixture back into the remaining hot cream mixture in the saucepan.
⏱️ 3 min
- 5
Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (it should reach about 175-180°F, but do not boil).
⏱️ 5 min
- 6
Immediately strain the custard through the fine-mesh sieve into the smaller bowl set in the ice bath. Stir in the vanilla extract. Continue to stir occasionally until the custard is cool.
⏱️ 5 min
- 7
Cover the cooled custard and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 240 min
- 8
While the custard chills, prepare the cherry swirl. In a small saucepan, combine the fresh cherries, drained jarred sour cherries, 1/4 cup granulated sugar, and lemon juice. Add 2 tablespoons of the reserved liquid from the jarred cherries.
⏱️ 5 min
- 9
Bring the cherry mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook for 5-7 minutes, until the cherries have softened and the sauce has thickened slightly. Mash some of the cherries with a fork if you prefer a smoother swirl. Remove from heat and let cool completely. Refrigerate until ready to use.
⏱️ 10 min
- 10
Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 20 min
- 11
Layer the ice cream and cherry swirl: Transfer about one-third of the churned ice cream to a freezer-safe container. Spoon about one-third of the cherry swirl over the top. Repeat with another layer of ice cream and cherry swirl. Finish with the remaining ice cream and cherry swirl. Gently swirl with a knife or spoon to create ribbons.
⏱️ 5 min
- 12
Cover the container tightly and freeze for at least 2-4 hours, or until firm, before serving.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Cherry Swirl Ice Cream
For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Cherry Swirl
- 1 cup fresh cherries, pitted and halved
- 1/2 cup jarred sour cherries, drained, liquid reserved
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- 1
Prepare an ice bath by filling a large bowl with ice and a little water. Set a smaller, empty bowl inside it. Have a fine-mesh sieve ready.
⏱️ 2 min - 2
In a medium saucepan, combine the heavy cream, whole milk, 3/4 cup granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming, but not boiling. Remove from heat.
⏱️ 5 min - 3
In a separate medium bowl, whisk the egg yolks until light yellow and slightly thickened.
⏱️ 2 min - 4
Temper the egg yolks: Slowly pour about 1/2 cup of the hot cream mixture into the whisked egg yolks, whisking constantly to prevent scrambling. Gradually whisk the tempered egg yolk mixture back into the remaining hot cream mixture in the saucepan.
⏱️ 3 min - 5
Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (it should reach about 175-180°F, but do not boil).
⏱️ 5 min - 6
Immediately strain the custard through the fine-mesh sieve into the smaller bowl set in the ice bath. Stir in the vanilla extract. Continue to stir occasionally until the custard is cool.
⏱️ 5 min - 7
Cover the cooled custard and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 240 min - 8
While the custard chills, prepare the cherry swirl. In a small saucepan, combine the fresh cherries, drained jarred sour cherries, 1/4 cup granulated sugar, and lemon juice. Add 2 tablespoons of the reserved liquid from the jarred cherries.
⏱️ 5 min - 9
Bring the cherry mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook for 5-7 minutes, until the cherries have softened and the sauce has thickened slightly. Mash some of the cherries with a fork if you prefer a smoother swirl. Remove from heat and let cool completely. Refrigerate until ready to use.
⏱️ 10 min - 10
Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 20 min - 11
Layer the ice cream and cherry swirl: Transfer about one-third of the churned ice cream to a freezer-safe container. Spoon about one-third of the cherry swirl over the top. Repeat with another layer of ice cream and cherry swirl. Finish with the remaining ice cream and cherry swirl. Gently swirl with a knife or spoon to create ribbons.
⏱️ 5 min - 12
Cover the container tightly and freeze for at least 2-4 hours, or until firm, before serving.
⏱️ 60 min