While most people prefer sweet ice cream flavors my husband loves tart or sour. That’s why this year for Father’s Day I made him this Sour Cherry Vanilla Ice Cream. You still get the benefits of a sweet creamy vanilla bean ice cream until you bite into a frozen sour cherry. Just the right balance for everyone.
I served my Sour Cherry Vanilla Ice Cream in some retro metal jello molds I found at the thrift store. The metal keeps the ice cream nice and cold longer than most containers.
- 1 1/2 cups whole milk
- 1 1/8 cups granulated sugar
- 3 cups heavy cream
- 1 1/2 tablespoons vanilla paste or vanilla extract
- 1 (14.5 ounce) red tart cherries, drained, lightly chopped and divided
- In a medium mixing bowl, use a hand mixer and on low speed combine the milk and sugar until the sugar is dissolved.
- Stir in the heavy cream and vanilla.
- Turn the machine on; pour the mixture into the freezer bowl and add 1 cup of the tart cherries.
- Let mix until thickened, about 20 to 25 minutes.
- The last 5 minutes add the remaining tart cherries.
- The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
This recipe is from Lady Behind The Curtain
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