Creamy vanilla ice cream with fresh cherry swirl – a heavenly summer treat!
You know what I love about ice cream makers? They make ice cream! I know, a little obvious, but you must understand that ice cream is my single most favorite edible thing in this entire world. Now does my statement make a little more sense? The great folks over at Cuisinart make a spectacular ice cream maker that churns up the creamiest, frozenest, yummiest ice cream everrrrr. I would know, I’m an ice cream connoisseur. (self-appointed)
What I love most about the Cuisinart ice cream maker is that it only takes about 35 minutes to freeze up a batch of ice cream, AND it requires no salt or ice. Umm hellooooooo! That means you have ice cream in your mouth sooner and you’re spending less dough because you don’t have to buy the extra shtuff.
So how does it work? You just mix up your ice cream, however the recipe goes, then pour it into the bowl and let it mix away. Easy peasy. See the bowl is filled with liquid and you put the whole bowl in the freezer. When you can shake the bowl and you don’t hear the liquid moving, it’s ready for the making of icy cream. Basically it’s genius. And I’m a fan of any genius that brings more homemade ice cream into my life.
Oh, and YOU could win one of these amazing ice cream makers! The great folks over at Cuisinart and myself are teaming up to give ONE lucky reader a brand spanking new ice cream maker of their very own. (Cheers!) It’s very exciting. Just scroll down the post to the rafflecopter to enter!
Now let’s talk about this cherry swirl vanilla ice cream. I’m not normally a really big cherry fan. For example: my preferred order of Laffy-Taffy eating is 1) green apple 2) strawberry 3) grape 4) cherry and 5) banana (shudder….). See I don’t hate cherry, like I hate banana, but it’s at the bottom of the pile you know? Sort of a last resort – oh I’ve run out of all my favorite flavors and this sweet tooth is still calling so I guess I’ll have the cherry now….
That’s generally my relationship with cherry. We aren’t very close.
So why then would my first ice cream recipe of the warm weather season be a vanilla ice cream with cherry swirl? You ask the best questions. I have a surprise coming. I made this cherry swirl vanilla ice cream with basically ONE purpose in mind and it is for something special. And like I said it’s a surprise so I’m not going to tell you just yet what it is or when I’m going to reveal it, could be in five minutes or in 7 years. . .
Hint: you miiiight wanna come bak tomorrow. just sayin.
And a side note: do you have a cherry pitter? And, if so, may I pretty please borrow it?? I’d never pitted cherries before making this ice cream, at least not 2 pounds of them, and I guess I’m a major wimp cause my hands were sore halfway through the bunch. And seeing as how the final destination for this ice cream is a recipe that has become hugely popular at my house, I’m thinking I should probably get a cherry pitter into my hands before the next batch.
The cherry sauce requires a bit of work, what with the pitting and the smashing and all, but it is SOOOO worth it. So carve out a saturday afternoon and make this cherry swirl vanilla ice cream, you are going to want it for this upcoming surprise, I promise.
Oh and don’t forget to enter the giveaway! Duhhhhh! It’s below the recipe so just scroll down a bit and get your entries in!
- ice cream
- 14 ounces sweetened condensed milk
- 1 cup half and half (or whole milk)
- 1 cup heavy cream
- 1 tablespoon vanilla
- cherry swirl
- 2 pounds fresh cherries, stems removed and pitted
- 1/4 cup water
- 1/3 cup sugar
- 1/2 cup cherry syrup (I prefer Grenadine brand, but use whatever you can find)
- In a large bowl, whisk together the sweetened condensed milk, half and half, heavy cream, and vanilla until smooth. Freeze according to your ice cream maker’s instructions
- As the ice cream is freezing, make the cherry sauce. Add cherries, water, and sugar to a medium sauce pan (or as big as you need to fit all of the cherries) and bring to a boil. Reduce to a simmer and allow to cook, stirring occasionally, for about 15 minutes until the cherries are very soft.
- Add cherries and sauce to a blender or food processor and pulse a few times until pureed. Place a fine mesh strainer over a large bowl and pour the pureed cherries into the strainer. Allow to drain for a minute, then use a rubber spatula or the back of a large spoon to mash the cherries in the strainer and get as much juice out as possible. Discard mashed cherries.
- Return the strained cherry juice to the sauce pan and stir in cherry syrup. Bring to a boil, reduce to a simmer and cook 10 minutes. Remove from heat, transfer sauce to a heat-safe container, and place the container in the freezer to chill until your ice cream is ready.
- When your ice cream is done churning, scoop a few spoonfuls of the ice cream into a shallow container. Next, drop a few spoonfuls of the cherry sauce in the container. Continue alternating until all of your ice cream is in the container. (You can do this in two containers if you need to) Use a knife to gently swirl the ice cream so the cherry sauce gets mixed in. (Just swirl a figure 8 a few times throughout the container)
- Freeze an additional 1-2 hours or over night for for firm ice cream. Thaw a few minutes before serving. Tip: If you didn’t use all of the cherry sauce, serve it on top of your ice cream!
***Disclaimer: While Cuisinart is a proud sponsor of this post, all opinions are 100% my own and I would never endorse a product I would not purchase and use myself!***