Ingredients for Cherry Vanilla Ice Cream
- 1 cup granulated sugar
- Eggs
- Flour
- 1/4 teaspoon salt
- Whole Milk
- 1 cup heavy cream
- Vanilla
- Maraschino Cherry
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How to Make Cherry Vanilla Ice Cream
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the milk and heavy cream until smooth.
- Bring the mixture to a simmer over medium heat, whisking constantly until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in the vanilla extract and cherry juice.
- In a separate bowl, whisk together the egg yolks slightly.
- Temper the egg yolks by slowly whisking a small amount of the hot cream mixture into the yolks. Then, pour the tempered yolks back into the saucepan with the remaining cream mixture.
- Cook for 1-2 minutes more, stirring constantly, until the custard is slightly thickened.
- Strain the custard through a fine-mesh sieve into a bowl.
- Stir in the chopped cherries.
- Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate the custard overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
- Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
621g
Fat
327g
Carbs
57g
