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Roast cherry ice cream

Author: Sarah Brooks
A delicious cherry ice cream with the pits roasted in
5 from 1 vote
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Prep Time 2 hours
Cook Time 15 minutes
Plus chilling time 4 hours
Total Time 6 hours 15 minutes
Course Dessert, Snack
Cuisine American
Servings 6 serves (⅔ cup each), approx.
Calories 492 kcal

Equipment

  • ice cream churner
  • oven and stove top proof pan
  • small saucepan
  • strainer
  • cherry pitter
  • kitchen scales

Ingredients

  • 56 ounces (1.5 kg) whole fresh cherries, pits in approx. 10 cups
  • ⅔ cup (145 gms) caster sugar
  • 1 & ⅔ cups (400ml) thickened cream
  • 1 tbsp (15ml) lemon juice about half a medium lemon, juiced
  • 1 pinch table salt

Instructions
 

  • Pre heat oven to 445°F (230°C)
  • Remove the stems and weigh your cherries. You will need approx. 1.5kg but leave the pits in
  • Put cherries in an oven proof and stove top compatible frypan or dish. Sprinkle over ½ cup sugar
  • Put dish in oven. Roast for 30 - 40mins until tops are starting to roast and caramelise. Stir and return to oven for a further 10mins.
  • CAUTION: HANDLE WILL BE VERY HOT
    Remove from oven al allow to cool
  • Pit cherries. Place pits in high sided bowl and pits into a small saucepan.
  • Blitz pitted cherries with a stick blender or similar to coarsely chop but preferably not pure.
  • Return blitzed cherries to pan. Put on stove top on medium heat and reduce until jammy.
  • Allow to cool. Strain off liquid. You will need to press the cherries to get as much juice out as possible until you have approx. 550gms of liquid. If you have to much liquid, return to pan until reduced enough. If you have to much you can top up with water but this is unlikely, just keep working at the cherries to get more juice out. Set aside
  • Add cream to cherry pits in saucepan. Simmer on low heat for approx. 10 - 15mins string occasionally. Allow to cool.
  • Strain pits out of cream. Put a bowl into an ice bath, add cherry liquid, strained cream, lemon juice and salt. Whisk until smooth.
  • Once mix has cooled refrigerate. Mix will keep in fridge for 2 days if you don't have time to churn it straight away.
  • If needed prechill your churner and pre freeze your ice cream storage container
  • Pour ice cream into churner and churn for approx. 30mins or untill desired consistency is reach. It will have a soft serve like texture. Eat straight away or put into container in freezer to firm up.

Nutrition

Calories: 492kcalCarbohydrates: 71gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 74mgSodium: 18mgPotassium: 653mgFiber: 6gSugar: 62gVitamin A: 1136IUVitamin C: 20mgCalcium: 78mgIron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: cherry ice cream, easy ice cream recipe, ice cream machine
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