No Churn Cherry Ice Cream

Three scoops of cherry ice cream in an aqua bowl with a red handled spoon

Course: Dessert

Cuisine: Compliments many cuisines

Prep Time: 42 minutes

Cook Time: 0 minutes

Chill Time: 4 hours

Servings: servings

Calories: 318kcal

Author: Ten Pound Cake Company

Cool off on a hot summer day with No Churn Cherry Ice Cream. Full of sweet summer cherries and salty Marcona almonds.

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Equipment

container for ice cream such as a 9 x 5 loaf pan

Ingredients

2 ½ cups cherries 12 ounces
1 cup granulated sugar 7.1 ounces
1 tablespoon granulated sugar
⅓ cup Marcona almonds 2 ounces
14 ounces sweetened condensed milk one can
1 ½ cups heavy cream
½ cup creme fraiche

Instructions

Caramelized Cherry Sauce

If you are going to swirl the cherry caramel sauce in your ice cream, you should make it 3-4 hours prior to the ice cream so that it can completely chill in the refrigerator.
Pit 1½ cups of cherries. Place in a food processor or blender to puree. The skins of the cherries should be completely pureed with the fruit. If you see bits of the skin, strain the puree to remove.
Pour one cup of granulated sugar in a medium saucepan with ¼ cup of water. Let the water saturate the sugar but don't stir. You do not want the sugar on the interior walls of the saucepan. It can lead to the crystallization of the caramel.
With the heat on medium, let the sugar gradually start to melt. As the sugar water comes to a boil, you will notice big bubbles on the surface. These bubbles will become more viscous as the water evaporates.
After about 13 minutes, you will see the syrup start to turn brown in color. You can swirl the pan to distribute the caramelized syrup. The process starts to speed up - you will see the color change quickly. Have the cherry puree nearby. Caramel waits for no one.
Once the syrup is amber in color, add the cherry puree. Make sure you aren't looking too closely at the interior of the pan. There will be a lot of steam rising as the cherry puree is added. Also, the puree will be boiling profusely as it hits the hot caramel.
Because the cherry puree is cold compared to the syrup, the caramel will seize and turn hard. Keep stirring with a wooden spoon or heat-resistant spatula until everything is melted and the sauce has come together, 2-3 minutes. The longer you cook the sauce, the thicker it will become. But don't let it boil too long. It will no longer be pourable.
Pour sauce into another container to cool. Once it is room temperature, put the cherry caramel in the refrigerator to chill for 3 hours. You can also put the loaf pan in the freezer to chill.

Cherry Ice Cream

Pit and chop 1 cup of cherries, about 6 ounces. I cut the cherries into slivers rather than a rough cup. Bigger pieces in the ice cream!
Toss the cherries with 1 tablespoon of sugar. This will extract liquid from the cherries, making them syrupy.
Rough chop the Marcona almonds and set them aside.
Pour the sweetened condensed milk into a medium-sized bowl.
Start whipping the heavy cream. When it is at soft peaks, add the creme fraiche. Stop whipping when the cream is at stiff peaks.
With a whisk, combine the heavy whipping cream/creme fraiche mix with the sweetened condensed milk. Add the cream mixture in three parts, whisking in between additions.
Once the condensed milk and cream mixture is incorporated, add the cherries (with the juice) and the almonds. Using a spatula, fold everything together for even distribution.
If you are using the caramelized cherry sauce, add a thick ribbon to the surface of the cream. Use a skewer or a spoon handle to swirl the ribbon into the cream. It only takes a few turns to incorporate the sauce.
If you are using a loaf pan for the ice cream, you may add the cream in layers to the pan. In between each layer add a ribbon of cherry caramel sauce. Then add more cream mix. This way the ribbon is incorporated throughout the ice cream.
Put the ice cream in the freezer. It takes about 4 hours for the ice cream to set.

Nutrition