A few weeks ago I promised my littles a movie and homemade ice cream, then promptly
dipped my shoulder in red hot lava damaged my rotator cuff while paddle boarding. If you’ve ever broken a promise to three excited kids, you know exactly what happened next.
I made the ice cream.
Okay, “made” is probably a stretch. I dumped a bunch of stuff from the fridge in the ice cream maker, added some maple syrup, and hoped for the best. Surprisingly, it. was. awesome.
Of course, I had to make it again using proper methods and measurements just to make sure it wasn’t a fluke . . . and also because I’d polished off the first batch. The result is this simple, creamy recipe that’s reminiscent of cherry amaretto, only better because it’s made with wholesome ingredients. We’re talking dark cherries folded into sweet cream and churned into get-your-own-bowl-this-is-mine yumminess.
Cherry Ice Cream Recipe
3 cups cream
4 egg yolks
3/4 cup maple syrup (where to buy)
1.5 tablespoons almond extract (where to buy)
1/8 teaspoon sea salt (this is what I use)
1 1/4 cups sweet cherries, pitted and chopped into quarters
1 tablespoon gelatin (like this)
Natural red food coloring - optional (This is what I used)
Add 2 cups cream egg yolks, maple syrup, almond extract and salt to a blender container.
Warm the remaining 1 cup cream in a small pan. Sprinkle the gelatin over the cream and whisk until thoroughly blended.
Add the gelatin mixture to the blender and mix until thoroughly combined.
Place the cream mixture and cherries in a bowl and chill for 2-4 hours, then pour mixture in your ice cream maker and follow the steps recommended by the manufacturer. If desired, add natural red food coloring as it churns until it reaches the depth of color you prefer. Serve immediately as soft-serve ice cream or place in the freezer until firm. If you allow to freeze until firm allow the ice cream to soften for 10 or so minutes before scooping it into bowls.