Since we have fresh tart cherries I had to do more than just make a pie with them. I decided to make tart cherry ice cream.
Sometimes fruity ice creams can get really hard or taste more like sorbet than ice cream. But this turned out very well. It’s still smooth and creamy. And it scoops well straight out of the freezer. No need to let it sit for 10 minutes to soften.
The whole family is enjoying this cherry ice cream. It definitely has the tart cherry flavor. But it’s also sweet. You might need a little more sugar than you’d put in most ice creams to get a good balance.
Eat it plain, drizzled with hot fudge or on top of cherry pie. Any way you serve this ice cream, it’s good!
Double Cherry Ice Cream
2 cups cream (preferably raw, NOT ultra-pasteurized)
1/4 cup tart cherry juice (not something to buy separately…just the natural juice from your cherries)
2/3 cup tart cherries, pitted
1/2 – 2/3 cup organic cane sugar, sucanat, coconut sugar, maple syrup or honey (or any combination)
2 tsp. organic vanilla
1 Tbsp. tapioca flour (optional)
1-3 egg yolks (optional)
1/4 cup tart cherries, chopped
1/4 cup mini chocolate chips* (optional)
Blend the cream, cherry juice, cherries, sweetener, vanilla, tapioca flour and egg yolks until smooth. Process in an ice cream maker according to manufacturer directions (this is the kind I use* and it takes 15 – 20 minutes). During the last minute of processing add the chipped cherries and chocolate chips.
Transfer the ice cream to a freezer safe container and freeze until solid.
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