Homemade cherry ice cream
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: Italian
Servings: 10 people
Calories: 531kcal
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
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.
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