Like last year, this year too we managed to go for Cherry picking and came home with a boat load. After munching most of it as is, I knew I had to remake the Ice Cream.
Eggless Cherry Ice Cream
The first time I made Cherry Ice Cream was almost 9 years back, and even though back then I didn’t have a sweet tooth, I enjoyed it a lot. I updated the 9 years old recipe with this eggless Cherry Ice Cream. It is a custard base that is churned with cherry compote.
Ingredients required
Whole MilkHeavy CreamCorn Starch/ Corn flourSugar
Fresh CherrySugar
I also added some walnut while churning the ice cream, which gave a nice crunch to the creamy ice cream texture.
Cherry Compote
The cherry compote can be either prepared on the stove top or roasted in the oven. I don’t pit the cherries beforehand, instead; just pick the seeds out once the compote is ready. I find this process quite fuss free and much less messy. The compote is delicious on its own and easily be converted into jam by adding corn starch to thicken the consistency or chia seeds.
How to prepare the Ice Cream WITHOUT Ice Cream Machine?
To prepare the ice cream without the ice cream machine, all you need to do is whisk the custard once it’s cooled in the refrigerator. Add the cherry compote and walnut in intervals as you whisk. Then place the container with the whisked custard and cherry compote in the freezer for 15 minutes. Take it out and whisk again. Finally, transfer the whole mixture to a freezer friendly container and let it set overnight.
How to prepare the Ice Cream WITH Ice Cream Machine?
Freeze the ice cream maker overnight. This is the brand I use. Once the custard is prepared and the cherry compote is, cool it in the refrigerator. Start by just churning the custard and then add the cherry compote in an interval. The color will turn gorgeous pink with cherry bites in between. Finally, add the walnut too in intervals and keep churning until the mixture looks thick and smooth. You can enjoy right away as soft serve or chill it in an ice cream container and cover clear wrap pressed directly against the surface of the ice cream. Cover with lid and let it chill for 4 hours.
