Cherry Vanilla Ice Cream

12 servings Prep: 15 m Cook: 20 m Total: 35 m Intermediate
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Cherry Vanilla Ice Cream
Homemade cherry vanilla ice cream with a rich custard base, heavy cream, and sweet cherries. This classic recipe uses scalded milk and eggs to create a smooth, creamy texture that rivals any premium ice cream.

Ingredients

12 servings
  • 5 eggs, slightly beaten
  • 1 1/4 cups sugar
  • 1/2 tsp salt
  • 6 cups milk, scalded
  • 4 cups heavy cream
  • 2 tbsp vanilla
  • 4 jars cherries with juice

Step-by-Step Instructions

  1. Combine eggs, sugar and salt in a sauce pan. Pour hot milk over egg mixture. Cook over low heat, stirring constantly, until mixture coats a spoon (about 15-20 minutes). This creates the custard base.
  2. Chill the custard in the refrigerator until completely cool, at least 2 hours or overnight.
  3. Add cherries with their juice, heavy cream and vanilla to the chilled custard. Stir well to combine.
  4. Pour mixture into an ice cream maker, following the instructions according to your appliance. Freeze according to manufacturer’s directions until firm.

Common Problems and Solutions

Q: Why did my custard curdle or get lumpy?

A: The eggs cooked too quickly. Make sure to stir constantly over low heat and don't let the mixture boil. The custard should thicken gradually and coat the back of a spoon smoothly.

Q: Can I make this without an ice cream maker?

A: Yes, but the texture won't be as smooth. Pour the mixture into a shallow pan and freeze, stirring vigorously every 30 minutes for the first 2-3 hours to break up ice crystals.

Q: Why is my ice cream icy instead of creamy?

A: Make sure the custard base is completely chilled before churning, and don't over-churn. The high cream content should give you a smooth texture if the custard was cooked properly.

Tips and Techniques

To check if the custard is ready, dip a spoon in the mixture and run your finger across the back - if it leaves a clear line, it’s done. Chilling the custard completely before churning creates a smoother final texture.

Ingredient Substitutions

  • jarred cherries with juice: frozen cherries, thawed, or fresh cherries, pitted and chopped with 1/2 cup cherry juice
  • heavy cream: half-and-half for a lighter version
  • vanilla extract: vanilla bean paste or 1 vanilla bean, scraped

Equipment Needed

  • Ice cream maker
  • Heavy-bottomed saucepan (for making custard)
  • Whisk
  • Thermometer (optional but helpful - custard should reach 170-175°F)

Historical Context

Custard-based ice cream recipes like this one were popular in the South long before electric freezers, when families would hand-crank ice cream makers packed with ice and rock salt for special occasions and summer gatherings.