Forktionary

Burgundy Cherry Ice Cream Recipe

Relive the magic of Laura Secord's iconic burgundy cherry ice cream! This recipe recreates that unforgettable 70s and 80s flavor sensation. Rich, decadent, and bursting with juicy cherries and a hint of burgundy wine, this homemade ice cream is a guaranteed crowd-pleaser. Easy to follow instructions guide you through making both the luscious cherry sauce and creamy vanilla custard. Get ready for a taste of nostalgia!

Prep Time 20 mins
Cook Time 55 mins
Calories 414.5 kcal
Protein 9g
Rating 5.0 (1 Reviews)
Burgundy Cherry Ice Cream 14

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Burgundy Cherry Ice Cream

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Burgundy Cherry Ice Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Burgundy Cherry Ice Cream

  1. **Make the Burgundy Cherry Sauce:**
  2. In a wide saucepan, combine 1/4 cup honey, 1/4 cup burgundy wine, 1/2 cup sugar, and 1/2 teaspoon cinnamon.
  3. Bring to a boil over medium heat, then reduce heat and simmer until the mixture reduces to approximately 3/4 cup (about 10-15 minutes).
  4. Add 1 cup pitted cherries and gently poach for 3 minutes, shaking the pan occasionally.
  5. Pour cherries into a bowl and skim off any foam.
  6. Let cool completely.
  7. Drain the syrup from the cherries, reserving the syrup.
  8. **Make the Vanilla Ice Cream Custard:**
  9. In a medium heatproof bowl, combine 1 cup sugar and the scraped seeds from 1 vanilla bean.
  10. Pour in 4 cups whole milk.
  11. Set the bowl over a pan of simmering water, ensuring the bottom of the bowl doesn't touch the water (double boiler method).
  12. Stir until the milk mixture simmers gently.
  13. Remove from heat.
  14. In a separate heatproof bowl, whisk 6 large egg yolks.
  15. Gradually whisk the warm milk mixture into the egg yolks.
  16. Return the mixture to the double boiler and stir constantly over low heat until the custard coats the back of a spoon (about 5-7 minutes).
  17. Remove from heat and immediately place plastic wrap directly onto the surface of the custard to prevent a skin from forming.
  18. Let cool completely.
  19. Once cool, stir in 1 cup heavy cream and the reserved cherry syrup.
  20. Refrigerate for at least 4 hours, or preferably overnight.
  21. Remove the vanilla bean pod (discard).
  22. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.
  23. After about 40 minutes of churning, add the poached cherries and continue churning until the ice cream is frozen.
  24. Transfer the ice cream to a freezer-safe container and allow to ripen for a few hours before serving.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

169g

Fat

66g

Carbs

16g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Desserts Fruit Easy Frozen Desserts Dietary Pitted Fruit Cherries Equipment Small Appliance 3 Steps Or Less