The combination of rich, custard-y vanilla ice cream and sweet cherries make for a decadent Homemade Cherry Vanilla Ice Cream Recipe that you don’t want to miss!
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Homemade Cherry Vanilla Ice Cream Recipe
Did you know July was National Ice Cream Month? I hope you celebrated with lots of ice cream! (We sure did…)
We had family visiting earlier in the month and we decided it was the perfect time to make Mom’s Homemade Vanilla Ice Cream (no-cook) recipe. My mom made this ice cream for us all the time when we were growing up. It tastes a million times better than any store bought vanilla!
Homemade Cherry Vanilla Ice Cream Recipe with Eggs
When I can find the the Safest Choice pasteurized in the shell eggs, I will make the no-cook version of this cherry vanilla ice cream. Unfortunately, pasteurized-in-the-shell-eggs are almost impossible to find anymore.
Since I am a total germaphobe, I now always cook my custard based ice cream recipes. (I do have a delicious no cook vanilla ice cream recipe that would work great in this recipe as well, if you want a faster recipe.)
Of course, people have been eating raw eggs for years – if this doesn’t bother you, skip the cooking of the custard base and go straight to the ice cream maker.
If you decide to make this Cherry Vanilla Ice Cream Recipe you will not be disappointed, it’s heavenly… (cooked or not cooked!)
Wondering Why You Should Put Eggs in Ice Cream?
When you add eggs to homemade ice cream, the eggs help create a smooth, creamy texture. Eggs also help the stability of the ice cream, ensuring that the ice cream doesn’t melt completely as soon as you pull it from the freezer!
Egg yolks have a lot of fat, and fat freezes differently and less hard, so your ice cream will turn out soft and creamy. Ice cream made with eggs will have a deliciously rich custard flavor.
Is it OK to Use Raw Eggs in Homemade Ice Cream?
This is a call you have to make for yourself. We did it for many years, but as I get older (and have suffered through a few tummy illnesses myself), I know what it is like to be sick and will do everything I can to avoid taking any chances!
I do now cook my custard-based ice cream recipes prior to adding to my ice cream maker. A trick to “speed chill” the cooked ice cream base is to transfer the custard base to a metal bowl and place the bowl in an ice bath. Stir the ice cream base for a few minutes to help chill it and then put it in the fridge for about 20 minutes.
Another bonus is when you cook the eggs, the protein causes the ice cream mixture to thicken, which helps make for a creamy, less icy ice cream.
How Much Ice Cream Does this Recipe Make?
This recipe makes 6 quarts of ice cream. I made this version in the Rival 6 quart ice cream maker. (I don’t think they make it anymore – I got mine as a wedding gift. Walmart has a similar ice cream maker here. )
I still use this ice cream maker when we need a lot of ice cream at once, but for the most part, I use my 2-quart Cuisinart Ice Cream Maker when it is just for me and our family of four. (So I would divide the amount of ingredients by 3 to get the amounts needed for my 2 quart ice cream maker.)
I’ve got a ton of ice cream recipes on the blog. Be sure to check them out!
How to Make Cherry Vanilla Ice Cream:
The combination of rich, custardy vanilla ice cream and sweet cherries make for a decadent Homemade Cherry Vanilla Ice Cream Recipe that you don’t want to miss!
- 6 eggs
- 6 cups milk (Your choice of whole or 2% milk, half n half, heavy cream- I always just use 2%, but the higher the fat content of the milk, the creamier the ice cream will be.)
- 1 can sweetened condensed milk
- 2 cups sugar plus 1/2 cup sugar (divided)
- 2 tablespoons good quality vanilla
- 12 to 16 oz of fresh or frozen pitted cherries.
Vanilla Ice cream:
- Add milk, condensed milk, eggs to a saucepan over low heat. Beat/whip eggs with the milk until thoroughly combined.
- Add 2 cups sugar and the salt. Continue stirring and watch that the heat does not get too high. (If the heat gets too high, the eggs might create a few lumps in the cooking process -not the end of the world, you can strain out any lumps in your ice cream base.)
- Keep stirring until the mixture is thickened and coats the back of the spoon.
- Stir in the vanilla.
- Optional (for a faster cooling time): place saucepan in an ice bath and continue stirring until cool.
- Optional step 2: strain custard base through a fine mesh sieve to remove any lumps.
- Add the ice cream/custard mixture to your ice cream machine and follow manufacturers directions.
- After the ice cream has started, make the cherry syrup:
- Add 3/4 of the cherries and 1/2 cup sugar to a small saucepan and heat over medium heat until cherries soften- about 8 to 10 minutes.
- Transfer cherries to a blender or food processor and process until smooth.
- Strain cherry “juice” through a strainer to remove any solids. Put cherry juice in the freezer for a few minutes to cool
- Dice the leftover cherries and put in the freezer too.
- Once the ice cream is nearing completion, open the lid and spoon the cherry syrup and diced cherries into the ice cream.
- Use a long spatula to distribute some to the bottom. Turn the ice cream machine back on and let it complete the cycle.
- When the cycle is complete, put the ice cream container into the freezer until the ice cream freezes to the desired consistency. (Unless you cant wait and don’t mind soft serve! We can never wait!)