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Cherry Nut Ice Cream

 Cherry Nut Ice Cream
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
12 ServingsPrep: 30 min. + chilling Process: 20 min./batch + freezing


  • 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


  • 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

2 of 2

Cherry Nut Ice Cream (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.