Cherry Custard Ice Cream

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.

ACTIVE TIME 15 MINUTES

TOTAL TIME HOURS

MAKES 1 LITRE (APPROX)

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Ingredients

  • 50 g whipping cream
  • 120 g full fat milk (whole milk)
  • 3 egg yolks (50-60 g)
  • 25 g unsalted butter, cut in small pieces
  • 25 g unrefined cane sugar – see 2nd tip
  • ½ tsp real vanilla extract
  • 1 tsp lemon juice, freshly squeezed
  • 500 g frozen sweet black cherries, pitted, i.e. without stones

Method

  1. 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.
  2. Place covered bowl of custard into fridge to chill for a minimum of 4 hours – see tips.
  3. 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 tips if frozen longer than 3-4 hours).

Janie’s Tips

  1. Custard can be chilled in fridge up to 2 days before making ice cream.
  2. Cherries for this ice cream recipe must be sweet black cherries. To use sour cherries instead, increase the amount of sugar in the custard to 100 g.
  3. I like to freeze leftover freshly squeezed lemon juice in ice cube trays – a great tip if you only need a small amount, as in this recipe!
  4. This ice cream can be kept frozen up to 3 months.
  5. If ice cream has been frozen longer than 3-4 hours or until hard, remove from freezer to soften 15-30 minutes or until soft enough to cut into 3 cm pieces, place pieces in TM bowl, then while stirring with TM spatula through hole in TM lid, churn 20 sec-1 min/gradually turning up to speed 5 until a smooth ice cream forms.
  6. This recipe is gluten free – please read ingredient labels to ensure all your ingredients are gluten free.
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Comments & Questions

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  • arunakhanzada

    This is brilliant, thank you Janie! I have just frozen some cherries so now know what to do with them! Do you think it will work with other fruit too? And have you done it with coconut cream at all?

    • admin

      Actually I am about to try it with another frozen fruit tomorrow! It should work with other summer fruits, let me know which ones you try. As for coconut cream, I haven’t done that as it’s so brilliant as is. I think it would probably work with coconut cream instead of whipping cream, coconut milk instead of dairy milk, and coconut oil instead of butter… again, let me know if you give it a go!

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