Cherry Vanilla Ice Cream

A rich, custard-style ice cream infused with juicy cherry compote, real vanilla, and a hint of almond for classic soda fountain flavor in every creamy bite.

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Prep Time: 30

Cook Time: 20

Chill Time: 4

Servings: quart

Calories: 2443kcal

Ingredients

360 g whole milk
360 g heavy cream
150 g granulated sugar divided - 100g + 50g
4 large egg yolks
300 g cherries fresh or frozen
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp almond extract optional
1/2 tsp salt

Instructions

In a small saucepan, combine the cherries, 50 g of the sugar, and the lemon juice. Cook over medium heat for 10–12 minutes, stirring occasionally, until the cherries are soft and syrupy. Mash slightly or blend with an immersion blender to your preferred texture. Set aside to cool.
In a medium saucepan, combine the milk, cream, remaining 100 g sugar, and egg yolks. Whisk to combine, then cook over medium-low heat, stirring constantly with a rubber spatula. Keep the heat gentle—you're aiming for slow thickening, not scrambled eggs. Continue until the mixture reaches 175–180°F and coats the back of a spoon.
Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. Stir in the cherry compote, vanilla extract, almond extract (if using), and salt. Mix well until fully combined.
Cover and refrigerate for at least 4 hours or overnight, until fully cold. To chill faster, place the bowl in an ice bath and stir occasionally.

Nutrition

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