Cherry Nut Ice Cream Recipe

5 2 3
Cherry Nut Ice Cream Recipe
Cherry Nut Ice Cream Recipe photo by Taste of Home
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Cherry Nut Ice Cream Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
12 servings
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

Ingredients

  • 6 cups heavy whipping cream
  • 3 egg yolks
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 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. In a heavy saucepan, combine the egg yolks, sugar and salt; whisk in a small amount of hot cream. Gradually whisk in remaining cream. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in almond extract. Press plastic wrap 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. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 1-1/2 quarts.
Originally published as Cherry Nut Ice Cream in Taste of Home June/July 2004, p31

Nutritional Facts

1/2 cup: 682 calories, 57g fat (34g saturated fat), 220mg cholesterol, 106mg sodium, 39g carbohydrate (35g sugars, 2g fiber), 6g protein.

  • 6 cups heavy whipping cream
  • 3 egg yolks
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 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
  1. In a large saucepan, heat cream over medium heat until bubbles form around sides of saucepan. In a heavy saucepan, combine the egg yolks, sugar and salt; whisk in a small amount of hot cream. Gradually whisk in remaining cream. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon.
  2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in almond extract. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze.
  4. Stir the cherries, coconut, almonds and chocolate into the ice cream just until combined. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 1-1/2 quarts.
Originally published as Cherry Nut Ice Cream in Taste of Home June/July 2004, p31

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Reviews forCherry Nut Ice Cream

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MY REVIEW
jamieheck User ID: 2630428 132695
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
fallriver User ID: 446261 93745
Reviewed Jun. 20, 2008

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

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