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Absolutely! Here’s a delightful article for the **Cherry Vanilla Ice Cream** recipe—perfect for your next sweet treat!
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# 🍒🍦 Cherry Vanilla Ice Cream: A Creamy, Fruity Delight for Summer 🍦🍒
*Indulge in the perfect blend of creamy vanilla and juicy cherries!*
There’s nothing quite as refreshing and satisfying as a scoop of homemade ice cream, especially when it combines two beloved flavors—**cherry** and **vanilla**! **Cherry Vanilla Ice Cream** is a classic combination that’s both creamy and fruity, offering the perfect balance of sweetness and tartness in every bite. Whether you’re serving it at a summer party, as an after-dinner treat, or simply indulging on a hot day, this homemade ice cream will always hit the spot.
Ready to make this creamy, fruity masterpiece? Let’s dive into this easy-to-follow recipe!
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## 🍒 Ingredients You’ll Need:
– **2 cups of fresh cherries** (or frozen, pitted)
– **1 cup of heavy cream**
– **1 cup of whole milk**
– **3/4 cup of granulated sugar**
– **1 tablespoon of vanilla extract**
– **1/2 teaspoon of almond extract** (optional, for a subtle nutty flavor)
– **2 large egg yolks** (for a custard-style base)
– **Pinch of salt**
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## 👩🍳 How to Make Cherry Vanilla Ice Cream:
### Step 1: Prepare the Cherry Mixture
Start by preparing your **cherries**. If you’re using fresh cherries, wash and pit them. You can chop them into small pieces for easy incorporation into the ice cream, or leave them whole for a more textured finish.
In a small saucepan, add the chopped cherries and cook over medium heat. Allow the cherries to simmer for about 5–7 minutes until they release their juices and soften. You can mash them gently with a spoon to create a chunky texture, or for a smoother result, use an immersion blender or regular blender to puree the cherries.
Once your cherries are ready, let them cool slightly before setting them aside.
### Step 2: Make the Ice Cream Base
In a medium saucepan, combine the **heavy cream**, **whole milk**, and **granulated sugar**. Heat the mixture over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is warm (but not boiling).
In a separate bowl, whisk the **egg yolks** with a pinch of salt. Once the milk and cream mixture is warmed, slowly pour a little bit of the hot liquid
