Cherry Ice Cream

Recipe from Lily Moore

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Cooking time: 15 min

Servings 6

This recipe is all about showcasing the sweet and juicy cherries, blending them to perfection and marrying them with rich and tender cream. The result is a tantalizing and irresistible treat that's sure to be a crowd-pleaser.

Cherries

17,6 oz.
Cream (33-35% fat)

14,1 oz.
Condensed milk

10,6 oz.

Calories

385 kcal
Protein

8 g
Fat

37 g
Carbohydrates

31 g

Wash the cherries, dry them and remove the pits in any way that is convenient for you. The weight of the berries in the list of ingredients is indicated in the already prepared form, that is, without the pits.
Blend the cherries with an immersion blender or food processor. Add condensed milk to the cherry puree. Mix everything vigorously so that the mixture becomes completely homogeneous.
Using a hand whisk or mixer, beat the cold heavy cream until firm. Gently fold in the cherry puree and whipped cream until smooth.
Transfer the mixture to a freezer-safe container or mold and place it in the freezer. After four to five hours, take the ice cream out of the freezer and serve.

The degree of blending cherries can be varied - if you want, make the mass homogeneous, but if you prefer, leave small pieces (in the finished ice cream they will be pleasant).
Stir the ice cream from time to time while it hardens to prevent ice crystals from forming.

Bon Appetit!