Cherry Ice Cream

/ Ice Cream / January 27, 2026
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Its hard to beat fresh fruit ice cream in the summertime or anytime. Juicy dark cherries with a touch of tart cherry concentrate make this ice cream irresistible.

Cherry Ice Cream

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Servings: 7 cups
Ingredients Instructions

Ingredients
  

Cherry Flavor
  • 2 ½ cups Pitted fresh or frozen sweet cherries (=340 g)
  • ¼ cup Cherry Bay Orchard 100% Tart Montmorency Cherry Concentrate (=82 g )
  • 1/8 tsp Nielson Massey Pure Almond Extract
Ice Cream Base Mix
  • 1 cup Whole milk (=240 g)
  • 2 Whole pasteurized eggs
  • 3/4 cup Sugar (=144 g)
  • Dash Salt
  • 2 cups Heavy whipping cream (=444 g, add later )

Instructions
 

Cherry Flavor
  1. Pit cherries. Put in blender.
  2. Add other Cherry Flavor ingredients. Chop coarsely in blender on lowest setting.
  3. Use strainer and rubber spatula to separate cherry juice from pulp. Reserve cherry pulp for later.
Ice Cream Base Mix
  1. Put base mix ingredients except whipping cream in blender. Add strained Cherry Flavor ingredients but not cherry pulp. Blend on High for 1 minute.
  2. Add whipping cream. Blend on Medium setting for 30 seconds.
  3. Freeze in ice cream machine.
  4. Add cherry pulp to ice cream freezer during last minute of freezing.

For more information see Adding Fruit to Ice Cream

Weigh cherries. Thaw briefly in microwave if frozen
Add Montmorency cherry concentrate
Use Pulse setting on blender to chop coarsely
Use strainer and metal spoon to separate cherry juice from pulp and skins
Pour strained cherry juice into blender with rest of Ice Cream Base Mix
Blend and then pour into ice cream machine and freeze
After the ice cream is frozen, mix in the cherry pulp and skins
Finished cherry ice cream

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