Cherry Nut Ice Cream Recipe
Cherry Nut Ice Cream Recipe photo by Taste of Home

Cherry Nut Ice Cream Recipe

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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
TOTAL TIME: Prep: 30 min. + chilling Process: 20 min./batch + freezing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling Process: 20 min./batch + freezing
MAKES: 12 servings

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

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.

Directions

  1. In a large saucepan, heat cream over medium heat until bubbles form around sides of saucepan; stir in sugar and salt until dissolved.
  2. Whisk a small amount of the cream into the egg yolks. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
  3. Cool quickly by placing bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in extract. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  4. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) In each batch stir cherries, coconut, almonds and chocolate into the ice cream just until combined. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Yield: 1-1/2 quarts.
Originally published as Cherry Nut Ice Cream in Taste of Home June/July 2004, p31

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.

This recipe pairs well with a sweet white wine.

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Reviews for Cherry Nut Ice Cream

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Oct. 1, 2012

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.

MY REVIEW
Reviewed Jun. 20, 2008

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

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