This fabulous cherry custard ice cream brings back such happy memories…I grew up next door to lovely neighbours who had a huge Bing cherry tree which had an enormous crop of sweet black cherries every year. Mrs R would invite us to climb the tree with small buckets and pick 20 or 30 pounds of cherries for her jams, baking and freezing. She would then invite us to pick as many as we wanted for my Mum to cook and freeze, another similar amount, and the tree still looked laden.
We children and our friends usually ate several bowls of fresh cherries over the two week harvest and enjoyed comparing our purple teeth! I loved that cherry tree and that special time of the summer.
Serve cherry custard ice cream in small dishes or in ice cream cones and enjoy!
This recipe is suitable for Thermomix TM6, TM5 and TM31.
- Cook cream, milk, egg yolks, butter, sugar and vanilla 8 min/80°C/speed 3 then transfer custard to a bowl, cover bowl with a plate and set aside to cool for ½ hour.
- Place covered bowl of custard into fridge to chill for a minimum of 4 hours – see 1st tip.
- Transfer cold custard to TM bowl and add frozen cherries and lemon juice. While stirring with TM spatula through hole in TM lid, churn 40 sec-1 min/speed 5 until ice cream forms – it will have small cherry flecks throughout. Serve immediately or transfer to a shallow freezer-safe container and freeze; in the freezer it should remain at serving texture for 3-4 hours (see 5th tip if frozen longer than 3-4 hours).