Black Cherry Ice Cream | Made With Frozen Fruit

Using frozen fruit you can make this black cherry ice cream any time of the year.

Cherry season is short lived in South Africa and as soon as I see cherries in the fridge at our local supermarket I buy them. Dave does not like cherries at all, so I can enjoy punnet after punnet without feeling guilty, and without having to share. I recently stopped off at a berry farm to buy some gooseberries and they had packets of frozen black cherries. I decided straight away that I would make ice cream with them. What a perfect way to indulge in my cherry needs anytime of the year and without having to share! Do not be limited by cherries here, you can use any non acidic fruit to make this ice cream. I do not mind texture in my ice cream so I did not pass the cherry custard through a sieve, however, I would recommend you do so in order to get the nice smooth creaminess one expects from an ice cream. You can even add some cherry liqueur to this for some extra oomph if you are not sharing your ice cream with children. Dave ventured out of his comfort zone and tried some of the cherry ice cream, more so because it was really hot rather than because he wanted to. He did not mind the cherry flavour which meant in the end, I had to share my ice cream with him.

do you eat something your partner doesn’t?

Black Cherry Ice Cream
Print Recipe
No ratings yet

Black Cherry Ice Cream

Recipe Category: Dessert
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 500 mls milk
  • 150 g frozen black cherries
  • 5 egg yolks
  • 170 g fructose

Method

  • In a medium size heavy bottomed saucepan bring the milk and cherries to blood temperature
  • Using a stick blender, blend the cherries until they are smooth
  • Whisk the yolks and the fructose until ribbon stage
  • Pour half the milk gradually onto the eggs while whisking all the time
  • Add the mixture back to the milk
  • Reduce the heat and stir with a wooden spoon for 8 minutes
  • The custard will thicken slightly and you should be able to draw a path through the custard on the back of the spoon
  • Pass through a sieve into a jug and refrigerate until well chilled
  • Churn in your ice cream machine until the desired consistency
  • Pour into a freezer container and freeze for several hours

Notes

Don't throw out your egg whites. You can safely freeze them and I write on the freezer bag how many egg whites are in there. Egg whites can be brought back to a usable state by defrosting in the fridge. They will whip up much better after being frozen for some strange reason.

Click on the links for conversions and notesFor nutritional information click here

What I blogged:

Top of Page