Maraschino Cherry Ice Cream
This candy-pink maraschino cherry ice cream will take you back to your childhood! It combines the nostalgic flavors of maraschino cherries with the creamy goodness of vanilla ice cream.
Equipment
- 1 Strainer
- 1 Blender or food processor
- 1 Ice cream maker
Ingredients
- 2 jars Maraschino cherries 16 oz each
- 2 cups whole milk
- 2 cups heavy whipping cream
- 1 tsp vanilla
- 1 pinch salt
Instructions
Make the Cherry Syrup
- Freeze the drum of the ice cream maker overnight.
- Using a strainer, drain both jars of cherries over a small saucepan. In a blender or food processor, pulse the cherries into a rough chop. You want a mix of smaller pieces along with some big chunks.Pour the chopped cherries back into the strainer and press through until most of the juices are extracted into the saucepan.
- Put the saucepan over medium heat and boil the cherry juice for about 50 minutes or until the volume reduces to half. Let the cherry syrup cool at room temperature completely. Chill in the refrigerator for about 30 minutes.
Make the Ice Cream
- In a large bowl or jug, mix the milk, cream, vanilla, salt, and ? cup of the chilled cherry syrup.
- Set up the ice cream maker according to manufacturer's instructions. Make sure the drum has been frozen overnight.Pour the ice cream base (the milk and cream mixture) into the ice cream maker and spin for about 20 minutes. When the mixture starts to thicken, add the cherry chunks. Spin for another 5-10 minutes, or until the cherries are fully distributed and the ice cream has a thick soft serve consistency.
- Transfer the ice cream to a large air-tight container and freeze overnight, or for at least 4 hours. When fully frozen, your ice cream is ready to scoop and enjoy!
Video
Notes
This recipe uses an ice cream maker. Make sure the drum of the ice cream maker has been frozen overnight before starting this recipe.