Homemade cherry ice cream
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
