If you’ve ever been disappointed by cherry ice cream that tastes more like pink candy than real fruit, this recipe is going to change your mind. This Cherry Vanilla Ice Cream is built around actual cherries — cooked just enough to intensify their flavor — folded into a creamy vanilla custard base that scoops beautifully straight from the freezer.
This version is for home bakers who want control over sweetness, texture, and quality. No artificial colors, no mystery flavors — just balanced, bright cherry notes and warm vanilla in every bite.
Pro tip: Don’t rush the chilling stage. An overnight rest in the fridge allows the custard to fully hydrate and develop flavor, giving you noticeably smoother, creamier ice cream after churning.
Why This Recipe Works (A Little Ice Cream Science)
Great ice cream is all about fat, sugar, and air working together.
- Cream + Milk Balance: Heavy cream (36–40% fat) provides richness and smooth mouthfeel. Whole milk lightens the base so it’s creamy but not greasy. Too much milk? Icy texture. Too much cream? Buttery heaviness.
- Sugar’s Hidden Job: Sugar doesn’t just sweeten — it lowers the freezing point. That’s why properly sweetened ice cream stays scoopable at −18°C (0°F).
- Egg Yolks = Emulsifiers: Yolks contain lecithin, which binds fat and water together. This reduces ice crystals and creates custard-style thickness.
- Cherry Reduction: Fresh cherries contain water. Cooking them briefly evaporates moisture and intensifies flavor, preventing icy fruit pockets.
Did you know? Over-churning adds too much air (called overrun), making ice cream fluffy and crumbly instead of creamy.
Ingredients
Yield: ~900 ml (about 1 quart), 6–8 servings
- Heavy cream — 300 g (1¼ cups) — richness, smooth texture
- Whole milk — 200 g (¾ cup + 1 tbsp) — balances fat
- Egg yolks — 4 large (about 72 g) — thickening, emulsification
- Granulated sugar — 120 g (½ cup + 1 tbsp) — sweetness + softness
- Fresh cherries, pitted — 250 g (1½ cups) — fruit base
- Lemon juice — 10 g (2 tsp) — brightens cherry flavor
- Pure vanilla extract — 10 g (2 tsp) — flavor backbone
- Pinch fine salt — 1 g — enhances sweetness
Ingredient note: Use pure vanilla extract, not essence. It makes a noticeable difference in aroma.
Equipment
Required
- Ice cream maker (compressor or freezer-bowl type)
- Medium saucepan
- Heatproof spatula
- Fine sieve
- Instant-read thermometer
- Kitchen scale (recommended)
- Freezer-safe container (1-liter capacity)
Nice-to-Have
- Ice bath bowl
- Cherry pitter
- Parchment round for surface pressing
Step-by-Step Instructions
Step 1: Cook the Cherries (10 minutes)
Combine cherries, 30 g (2 tbsp) of the sugar, and lemon juice in a saucepan. Cook over medium heat for 6–8 minutes until cherries soften and release juices.
Visual cue: Mixture thickens slightly and looks glossy, not watery.
Mash lightly for chunks or blend for a ripple.
Cool completely. Refrigerate.
Step 2: Heat the Dairy (5 minutes)
In a saucepan, heat cream + milk over medium until steaming but not boiling (around 70–75°C / 160–170°F).
Avoid this: Boiling causes grainy texture later.
Step 3: Whisk Yolks and Sugar (2 minutes)
Whisk yolks + remaining sugar until slightly pale and thickened.
Visual cue: When you lift the whisk, mixture falls in ribbons that disappear in 2–3 seconds.
Step 4: Temper the Eggs (3 minutes)
Slowly pour warm cream into yolks while whisking constantly.
Return mixture to saucepan.
Cook on low heat, stirring constantly, until custard thickens to 82–84°C (180–183°F).
Checkpoint: Custard coats the back of a spoon. Draw a line — it should stay clean.
Step 5: Strain and Chill (4+ hours)
Strain into a bowl. Stir in vanilla + salt.
Cool over an ice bath, then refrigerate at least 4 hours or overnight.
Pro tip: Base must be below 5°C (41°F) before churning.
Step 6: Churn (20–25 minutes)
Pour into ice cream maker. Churn according to manufacturer instructions.
Visual cue: Soft-serve consistency; holds soft peaks.
In final 2 minutes, swirl in cooled cherry mixture.
Step 7: Freeze to Firm (4 hours)
Transfer to container. Press parchment against surface. Freeze 3–4 hours until scoopable.
Ideal serving temp: let sit 5 minutes before scooping.
Troubleshooting (Common Problems & Fixes)
Problem: Ice cream is icy
Likely cause: Too much water in cherries or base not chilled.
Fix next time: Reduce cherries longer; chill base overnight.
Problem: Custard curdled
Cause: Overheated above 85°C (185°F).
Fix: Blend immediately while warm; strain.
Problem: Too hard to scoop
Cause: Not enough sugar or too long in freezer.
Fix: Add 1 tbsp glucose or 15 g extra sugar next batch.
Problem: Grainy texture
Cause: Boiled dairy or scrambled yolks.
Fix: Keep heat low and use thermometer.
Problem: Cherry flavor weak
Cause: Under-ripe fruit.
Fix: Add 1 tbsp cherry jam or ½ tsp almond extract.
Substitutions and Variations
Egg-Free Version
Replace yolks with:
- 15 g (1 tbsp) cornstarch
Cook milk + cream, whisk cornstarch with cold milk, cook until thickened.
Texture slightly less rich but still creamy.
Dairy-Free Version
- Coconut cream — 300 g
- Almond milk — 200 g
- Skip eggs; use 1 tbsp cornstarch
Expect mild coconut note.
Reduced Sugar
Lower sugar to 100 g — texture will be firmer.
Flavor Twists
- Add ¼ tsp almond extract (classic cherry pairing).
- Stir in dark chocolate chunks (80 g).
- Add vanilla bean seeds instead of extract.
Scaling Guide
| Yield | Cream | Milk | Yolks | Sugar | Cherries |
|---|---|---|---|---|---|
| 1 quart (base recipe) | 300 g | 200 g | 4 | 120 g | 250 g |
| 2 quarts | 600 g | 400 g | 8 | 240 g | 500 g |
Storage, Make-Ahead & Freezing
Freezer: Up to 2 months in airtight container at −18°C (0°F).
Press parchment to prevent ice crystals.
Do not refreeze melted ice cream — texture becomes icy.
Make ahead: Cherry compote can be prepared 3 days in advance.
Serving Suggestions
- Serve with warm brownies (temperature contrast is magic).
- Spoon over waffles or pancakes.
- Pair with dark chocolate sauce for bitterness balance.
- Add fresh cherries and toasted almonds for crunch.
FAQs
Can I use frozen cherries?
Yes. Thaw, drain excess liquid, then cook as directed.
Can I skip eggs?
Yes — use cornstarch method above.
Can I halve the recipe?
Absolutely. Churn time may reduce slightly.
Best sugar type?
Granulated white works best. Brown sugar changes flavor and softness.
Can I make this without an ice cream maker?
Freeze in shallow pan and stir vigorously every 30 minutes (4–5 times). Texture won’t be as smooth but still good.
Notes From My Kitchen (Testing Log)
Batch 1: Used raw chopped cherries — result was icy pockets.
Adjustment: Cooked cherries briefly.
Batch 2: Reduced sugar to 90 g — texture too firm.
Lesson: Sugar controls scoopability.
Batch 3: Tried 2 yolks only — lighter but less creamy.
Final choice: 4 yolks for balance.
Batch 4: Skipped straining custard — tiny cooked egg bits noticeable.
Now always strain.
Batch 5: Churned slightly too long — texture airy and fluffy.
Stop at soft-serve stage.
Final method gives creamy texture, defined cherry flavor, and stable structure even after 1 week frozen.
Nutrition (Approximate Per Serving)
Per serving (1 of 8):
~280–320 kcal
Fat: 20 g
Carbs: 24 g
Protein: 4 g
Values are estimates; adjust for brand differences and portion size.
Food safety note: Always cook custard to at least 82°C (180°F) to ensure egg safety. Store frozen promptly.
Conclusion
If you’ve only ever had store-bought cherry ice cream, this homemade version will surprise you. The flavor is fresher, the texture silkier, and the balance of sweet vanilla and tart cherry feels intentional — not artificial.
Once you understand how fat, sugar, and temperature work together, ice cream becomes predictable and repeatable. And that’s exactly what I want for you — success on the first try.
Final Thoughts
Homemade ice cream isn’t complicated — it just rewards patience. Chill thoroughly, measure accurately, and trust your thermometer.
You’ll end up with a freezer-friendly treat that tastes like summer in every scoop.
Happy churning,
Sarah — Bake My Sweet 🍒
