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Absolutely! Here’s a delightful and engaging article for your Cherry Vanilla Ice Cream recipe—perfect for a blog, food column, or seasonal recipe feature:
Cherry Vanilla Ice Cream – A Sweet and Creamy Summer Classic
When summer arrives in full swing, there’s no better way to cool off than with a bowl of homemade ice cream. And when that ice cream combines the sweet, juicy flavor of ripe cherries with the smooth, comforting notes of vanilla? Pure magic. This Cherry Vanilla Ice Cream recipe is creamy, refreshing, and packed with real fruit—everything you want in a homemade treat.
Whether you’re scooping it into cones, serving it with pie, or enjoying it straight from the tub, this classic combo will instantly transport you to long, lazy summer days.
🍒 Why You’ll Love This Ice Cream
- Made with real cherries for fresh, fruity flavor
- Rich and creamy texture thanks to a custard-style base
- No artificial flavors or colors—just natural goodness
- Perfect balance of sweet vanilla and tart cherry
- Freezer-friendly and scoopable straight from the tub
🛒 Ingredients
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 tablespoon pure vanilla extract
For the cherry swirl:
- 1½ cups fresh or frozen cherries, pitted
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- Pinch of salt
👨🍳 Instructions
1. Make the cherry swirl:
In a small saucepan, combine cherries, sugar, lemon juice, and a pinch of salt. Cook over medium heat until the cherries break down and the mixture thickens slightly—about 10–15 minutes. Mash some of the cherries with a fork or blend for a smoother swirl. Let cool completely, then chill in the fridge.
2. Prepare the custard base:
In a saucepan, heat cream, milk, and half the sugar over medium heat until it just starts to steam—do not boil.
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick. Slowly pour the hot milk mixture into the yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
