Publisher Photo
Publisher Photo
For a homemade treat, this ice cream will make your family feel special.—Carol Dale, Greenville, Texas
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + cooling Freeze: 30 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + cooling Freeze: 30 min.

Ingredients

  • 6 large eggs
  • 1-1/2 cups sugar
  • 1-1/2 cups whole milk
  • 1 can (21 ounces) cherry pie filling
  • 1 quart heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract

Directions

In a bowl, beat the eggs and sugar until thick and lemon-colored. Scald milk; slowly pour into egg mixture, stirring constantly, until sugar is dissolved. Cool.
Chop the cherries by hand or in a food processor. Combine cherries with egg mixture and all remaining ingredients. Freeze in an ice cream maker. Yield: about 1 gallon.
Originally published as Cherry Ice Cream in Country Woman March/April 1992, p35

Nutritional Facts

1/2 cup: 223 calories, 13g fat (8g saturated fat), 86mg cholesterol, 48mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 3g protein.

  • 6 large eggs
  • 1-1/2 cups sugar
  • 1-1/2 cups whole milk
  • 1 can (21 ounces) cherry pie filling
  • 1 quart heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  1. In a bowl, beat the eggs and sugar until thick and lemon-colored. Scald milk; slowly pour into egg mixture, stirring constantly, until sugar is dissolved. Cool.
  2. Chop the cherries by hand or in a food processor. Combine cherries with egg mixture and all remaining ingredients. Freeze in an ice cream maker. Yield: about 1 gallon.
Originally published as Cherry Ice Cream in Country Woman March/April 1992, p35

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