There’s always lots of ice cream in our house and whenever we’re feeling inspired we make homemade. It’s very simple and we love mixing up different flavors and seeing how it 'churns' out. Kensi is dying to make sprinkle ice cream and I’m a little sprinkled out after she used nearly an entire container of multi-colored sprinkles on our batch of Rice Krispies last week. At least they were jimmies and not the crystallized sugar sprinkles that are crunchy when you chew. Give me another week and I’ll probably be ready to make a batch of vanilla bean with added sprinkles.
The Hubster is all about chocolate ice cream. Anything with chocolate is always a go for him and I’m the odd one out who likes to try exotic flavors. Sweet cherries have been on sale all month and we’ve been eating them like M&M’s. Finn loves them and kept sneaking them and eating the pits so I had to purchase a cherry pitter so he wasn’t growing cherry trees in his little belly. We had part of a bag left and I was worried they were going to go bad quick so cherry ice cream came to mind. This is sweet and delicious, my only add in would be chocolate chunks for the really cherry chip experience.
Homemade Cherry Ice Cream
1-1/2 cups Sweet Cherries, pitted
3/4 cup Whole Milk
2/3 cup Granulated Sugar
Pinch of Salt
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
1-1/2 cups Heavy Cream
1/2 cup Dark Chocolate, chopped
Pulse the pitted cherries in a food processor until finely chopped and set aside.
Using a hand mixer on low speed, combine milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream, vanilla and almond. Stir in chopped cherries with all its juices and chocolate. Cover and refrigerate 1-2 hours.
Using an ice cream maker (Cuisinart Ice Cream Maker), pour the chilled mixture into the frozen freezer bowl and mix until thickened, about 15-20 minutes. This can be served immediately and will have a softer texture or it can be placed in an airtight container and freeze for a couple hours.
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