Description
A delightful blend of roasted cherries and aromatic cardamom, this creamy homemade ice cream is perfect for summer treats.
Ingredients
Scale
- 2 cups fresh cherries, pitted
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large egg yolks
Instructions
- Preheat the oven to 400°F (200°C). Spread the pitted cherries evenly on a baking sheet and roast for 20 minutes until they are soft and caramelized.
- In a medium saucepan, combine the heavy cream, whole milk, 1/2 cup of the sugar, ground cardamom, vanilla extract, and salt. Heat the mixture over medium heat until it begins to steam.
- In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy. Gradually pour the warm cream mixture into the egg yolks while whisking continuously. Return to saucepan and cook over low heat until thickened, about 5-7 minutes.
- Remove from heat and gently fold in the roasted cherries and their juices. Allow to cool before refrigerating for at least 4 hours. Churn in an ice cream maker according to manufacturer’s instructions, then freeze until firm, about 2-4 hours.
Notes
Allow to sit at room temperature for a few minutes before serving to soften slightly. Store in an airtight container in the freezer for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg