There’s something truly magical about the combination of cherries and vanilla in a creamy homemade ice cream. The sweet, juicy bursts of cherries paired with the smooth, comforting warmth of vanilla make for an irresistible treat. This ice cream is perfect for summer days, but honestly, I’d happily enjoy a bowl year-round!
Making ice cream from scratch might sound intimidating, but I promise it’s easier than you think. With just a few simple ingredients and a little patience, you’ll have a rich, velvety ice cream bursting with fresh cherry flavor. Plus, there’s something incredibly satisfying about making your own frozen treat at home—no artificial flavors, just pure, delicious goodness.
Why You’ll Love This Recipe
- Bursting with fresh cherries – Every bite has juicy pieces of real cherries, giving it a naturally sweet and tart flavor.
- Smooth and creamy – Thanks to a rich custard base, this ice cream is luxuriously soft and scoopable.
- No fancy ingredients – You only need simple, wholesome ingredients that you probably already have in your kitchen.
- Perfectly balanced flavor – The sweet cherries and fragrant vanilla create a classic combination that never gets old.
- A fun homemade treat – There’s nothing more satisfying than making your own ice cream, and it’s a great way to impress family and friends!
Ingredients You’ll Need
- 2 cups fresh cherries, pitted and chopped
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
How to Make Cherry Vanilla Ice Cream
Step 1: Prepare the Cherries
Start by pitting and chopping the fresh cherries. If you prefer a smoother texture, you can blend them slightly, but I love the little chunks of cherries in every bite. Place the cherries in a saucepan with a tablespoon of sugar and the lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the cherries soften and release their juices. Once done, remove from heat and let them cool completely.
Step 2: Make the Custard Base
In a medium saucepan, heat the whole milk, heavy cream, and half of the sugar over medium heat. Stir occasionally and warm the mixture until it’s hot but not boiling. You’ll know it’s ready when you see steam rising from the surface.
While the milk mixture heats, whisk the egg yolks and the remaining sugar in a separate bowl until the mixture is pale and slightly thick. Slowly pour about ½ cup of the warm milk mixture into the egg yolks, whisking constantly. This process, called tempering, helps prevent the eggs from scrambling.
Once combined, pour the tempered yolk mixture back into the saucepan with the rest of the milk mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon. This should take about 5 minutes. Be careful not to let it boil, or the eggs might curdle.
Step 3: Chill the Mixture
Remove the custard from heat and stir in the vanilla extract and a pinch of salt. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled.
Step 4: Churn the Ice Cream
Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is almost done churning, add the cooled cherry mixture and let it mix in. This will give you beautiful swirls of cherries throughout the ice cream.
Step 5: Freeze and Enjoy!
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up. When you’re ready to serve, let it sit at room temperature for a few minutes for the perfect scoopable texture.
Helpful Tips
- Use ripe, sweet cherries – Fresh, in-season cherries will give you the best flavor. If fresh cherries aren’t available, frozen ones work too—just thaw and drain them before using.
- Chill the mixture completely – Don’t rush the chilling step! A cold base helps the ice cream churn properly and results in a smoother texture.
- Don’t skip the straining step – This removes any tiny bits of cooked egg and ensures a silky-smooth custard.
- Pre-chill your ice cream maker – If using a machine with a freezer bowl, make sure it’s been frozen for at least 24 hours before churning.
- Let the flavors develop – Ice cream tastes even better after a few hours in the freezer, as the flavors have time to meld together.
Recipe Details
- Prep Time: 20 minutes (plus 4+ hours chilling time)
- Cook Time: 10 minutes
- Total Time: 5-6 hours
- Yield: About 1 ½ quarts
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Notes
- If you prefer a stronger vanilla flavor, you can use a vanilla bean instead of extract. Simply split the bean and scrape out the seeds, adding them to the milk mixture while heating.
- For a chunkier texture, add extra chopped cherries at the very end of churning.
- This ice cream pairs beautifully with chocolate sauce, almond slivers, or even a warm brownie!
Nutritional Information (Per Serving)
Approximate values based on standard ingredients
- Calories: 250
- Carbohydrates: 28g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 110mg
- Sodium: 45mg
- Sugar: 25g
Frequently Asked Questions
Can I Make This Without an Ice Cream Maker?
Yes! If you don’t have an ice cream maker, you can use the no-churn method. After chilling the custard, pour it into a shallow dish and freeze. Every 30 minutes, stir the mixture with a fork to break up ice crystals, repeating until it reaches a creamy consistency (about 3 hours).
How Long Does Homemade Ice Cream Last?
Homemade ice cream is best enjoyed within 2 weeks. Store it in an airtight container in the freezer, and press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming.
Can I Use a Different Type of Fruit?
Absolutely! This base works well with other berries, such as raspberries, blueberries, or strawberries. You can also mix in chocolate chips, nuts, or even a swirl of caramel for extra flavor.
What If I Want a Softer Ice Cream?
If your ice cream is too hard straight from the freezer, let it sit at room temperature for 5-10 minutes before scooping. You can also add a tablespoon of corn syrup to the base for a creamier texture.
Related Recipes
If you love homemade ice cream, you might also enjoy:
Conclusion
There’s nothing quite like a scoop of homemade cherry vanilla ice cream to brighten up your day. With its creamy texture, bursts of fresh cherries, and sweet vanilla aroma, this dessert is a must-try for any ice cream lover. Whether you enjoy it in a cone, a bowl, or straight from the container (no judgment!), this homemade treat is sure to impress.
Print
Homemade Cherry Vanilla Ice Cream
Description
There’s something truly magical about the combination of cherries and vanilla in a creamy homemade ice cream. The sweet, juicy bursts of cherries paired with the smooth, comforting warmth of vanilla make for an irresistible treat. This ice cream is perfect for summer days, but honestly, I’d happily enjoy a bowl year-round!
Making ice cream from scratch might sound intimidating, but I promise it’s easier than you think. With just a few simple ingredients and a little patience, you’ll have a rich, velvety ice cream bursting with fresh cherry flavor. Plus, there’s something incredibly satisfying about making your own frozen treat at home—no artificial flavors, just pure, delicious goodness.
Ingredients
- 2 cups fresh cherries, pitted and chopped
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
Start by pitting and chopping the fresh cherries. If you prefer a smoother texture, you can blend them slightly, but I love the little chunks of cherries in every bite. Place the cherries in a saucepan with a tablespoon of sugar and the lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the cherries soften and release their juices. Once done, remove from heat and let them cool completely.
In a medium saucepan, heat the whole milk, heavy cream, and half of the sugar over medium heat. Stir occasionally and warm the mixture until it’s hot but not boiling. You’ll know it’s ready when you see steam rising from the surface.
While the milk mixture heats, whisk the egg yolks and the remaining sugar in a separate bowl until the mixture is pale and slightly thick. Slowly pour about ½ cup of the warm milk mixture into the egg yolks, whisking constantly. This process, called tempering, helps prevent the eggs from scrambling.
Once combined, pour the tempered yolk mixture back into the saucepan with the rest of the milk mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon. This should take about 5 minutes. Be careful not to let it boil, or the eggs might curdle.
Remove the custard from heat and stir in the vanilla extract and a pinch of salt. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled.
Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is almost done churning, add the cooled cherry mixture and let it mix in. This will give you beautiful swirls of cherries throughout the ice cream.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up. When you’re ready to serve, let it sit at room temperature for a few minutes for the perfect scoopable texture.
Notes
- If you prefer a stronger vanilla flavor, you can use a vanilla bean instead of extract. Simply split the bean and scrape out the seeds, adding them to the milk mixture while heating.
- For a chunkier texture, add extra chopped cherries at the very end of churning.
- This ice cream pairs beautifully with chocolate sauce, almond slivers, or even a warm brownie!