When summer hits its peak and fresh cherries are overflowing at the market, there’s no better way to celebrate the season than with a batch of creamy homemade cherry ice cream. This recipe is everything you want in a summer dessert—lush, fruity, and perfectly sweet, with a silky texture that melts beautifully on your tongue. Juicy cherries provide bursts of tart-sweet flavor throughout, while a rich vanilla base brings balance and depth. Whether you’re hosting a backyard barbecue, cooling off after a sunny afternoon, or just craving something nostalgic and satisfying, this cherry ice cream delivers on all fronts. It’s surprisingly simple to make, endlessly customizable, and so much better than store-bought. Trust me—once you try this, you’ll be making it all summer long.
Creamy Cherry Ice Cream – Perfect Summer Dessert
Equipment
- ice cream maker
Ingredients
- 2 cups bing cherries pitted and cut into quarters
- 1 tbsp sugar
- 1 tbsp lemon juice from a fresh lemon
- 2 cups heavy cream
- 1.5 cups milk
- 6 egg yolks
- 1/2 cup sugar divided
- 1/2 tsp almond extract (optional)
- salt to be pinched into each step
Instructions
- Combine cherries and sugar in a medium saucepan. Season with a pinch of salt. Bring to a simmer and allow the cherries to soften. About 10 minutes. Stir in lemon juice and let cool.
- Combine cream, milk, 1/4 cup of sugar, and a pinch of salt in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat.
- Whisk egg yolks and remaining 1/2 cup of sugar in a medium bowl until pale, about 2 minutes. Season with a pinch of salt. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a spatula, 2–3 minutes.
- Strain custard into a medium bowl. Season with a pinch of salt. Add in cherry mixture and let cool in the refrigerator for at least 3 hours.
- Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours.