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Cherry Nut Ice Cream Recipe

Cherry Nut Ice Cream Recipe photo by Taste of Home

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Since my husband is a cherry grower, I had our grandsons help me develop an ice cream recipe that used the fruit. This is what we came up with. Loaded with almonds, coconut, chocolate and cherries, this ice cream has become our family's all-time favorite. -Mary Lou Patrick East Wenatchee, Washington

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Cherry Nut Ice Cream Recipe

Prep: 30 min. + chilling Process: 20 min./batch + freezing

Yield: 12 Servings

30 20 50

Ingredients

6 cups heavy whipping cream
1 cup sugar
1/8 teaspoon salt
3 egg yolks
3 teaspoons almond extract
2 cups fresh or frozen pitted dark sweet cherries, thawed and cut into quarters
1 cup flaked coconut, toasted
1 cup sliced almonds, toasted
1 milk chocolate candy bar (7 ounces), chopped

Directions

In a large saucepan, heat cream over medium heat until bubbles form around sides of saucepan; stir in sugar and salt until dissolved.
Whisk a small amount of the cream into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in extract. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze.
Stir the cherries, coconut, almonds and chocolate into the ice cream just until combined. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.

Nutritional Facts 1 serving (1/2 cup) equals 682 calories, 57 g fat (34 g saturated fat), 220 mg cholesterol, 106 mg sodium, 39 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Cherry Nut Ice Cream in Taste of Home June/July 2004, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Cherry Nut Ice Cream

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Reviewed on Oct. 01, 2012 by jamieheck

Loved it! This recipe have a wonderful layering of flavors and texture. I used 2 tsp of almond and 1 tsp of vanilla. My husband has a simple palate so when I make it for him I just use the base and add cherries. I freeze in 1 cup freezer containers and its single serve.

Reviewed on Jun. 20, 2008 by fallriver

This recipe is HEAVENLY! I substituted smoked/salted almonds (chopped) and it still tasted great!