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Homemade cherry ice cream

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Italian
Servings: 10 people
Calories: 531kcal

Equipment

  • Baking paper
  • Medium oven tray
  • Stand Mixer
  • Medium Bowl
  • Balloon whisk
  • Spatula
  • Rectangle loaf bread tin
  • Hand Electric Mixer or Stand Mixer

Ingredients

Roasted cherries

  • 508 gr pitted cherries
  • 51 gr caster sugar
  • 1  lemon juice
  • 1 vanilla pod seeds

Cream

  • 400 gr double cream cold from the fridge
  • 397 gr condensed milk
  • 190 gr ricotta well drained

Assembling

  • 100 gr dark chocolate chips

Instructions

Roasted cherries

  • Preheat the oven at 200°c fan, 220°c conventional and 6 Gas Mark.
  • Add the pitted cherries, previously cut it onto halves, the vanilla seeds and the lemon juice in a medium bowl. Mix well until well combined.
  • Cover a medium oven tray with some baking paper and arrange the cherries with all the juices. Bake for 30 minutes and set aside.

Whipped cream

  • Whip the double cream in a stand mixer until stiff peaks. Making sure to don't over whip, otherwise, it will turn into butter. Set aside.
  • In a bowl mix the condensed milk and the ricotta. Mix until well combined.

Assembling

  • Add little by little the creams into the whipped cream and fold carefully with a spatula. Making sure to don't break the air trap into the whipped cream. Keep doing until is all well combined.
  • Add the cherries, but keep the syrup aside, the dark chocolate chips into the whipped cream. Fold gently from the bottom to the top.
  • Pour ¼ of the mixture into a rectangle loaf pan and add few spoons of cherries syrup. Swirl the syrup around with a toothpick and continue until is you have no left.
  • Freeze until firm, for around 5 hours.

To serve

  • Before serving keep the ice cream at room temperature for 5 minutes. Serve it with some fresh chopped cherries.

Notes

All recipes are developed and tested in Metric grams. I strongly recommend using digital scales for a more accurate result. 
How to store the ice cream?
Store it in the freeze with some baking paper to cover the ice cream. It will keep for up to 3 months. 
Tips: To whip the cream easily always use cold double cream and keep the bowl and the balloon whisk in the fridge for a  few hours before using it. 
homemade cherry ice cream