Easy Black Cherry Ice Cream Recipes

Steps:

• Place the cherry juice, milk, yogurt, and heavy cream into the bowl of a blender. Add the sugar, salt, cherries, and almond extract. Puree until only small bits of the cherries remain.
• Pour into a 1 1/2 quart ice cream maker and freeze according to manufacturer's directions.

Steps:

• Place cherries in a food processor; process into small pieces.
• Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.

Steps:

• Combine cherries, 1/2 cup sugar, lemon juice, and balsamic vinegar in a bowl and mix well. Set aside for 2 hours. Drain, reserving juice.
• Mash 1/2 the cherries with a fork or puree in a blender.
• Combine milk and remaining 1/2 cup sugar in a bowl and beat with an electric mixer until sugar has dissolved, 1 to 2 minutes. Add reserved cherry juice, cream, pureed cherries, vanilla extract; mix to combine.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add remaining quartered cherries and freeze for an additional 5 minutes. Ice cream should be nice and creamy. If you prefer it harder, transfer to an airtight container and freeze until firm, about 4 hours. Remove from freezer 10 minutes before serving.

Steps:

• Mash cherries slightly with the sugar in a bowl.
• Fold in cream, then taste the mixture and add more sugar or some lemon juice, if necessary.
• Pour the mixture into container. Cover and freeze until firm, beating well after 1 1/2 hours.
• About 30 minutes before serving, transfer the ice cream to the refrigerator.

Steps:

• Place the prepared cherries in a bowl and add granulated sugar; stir to combine and let them sit for 15 minutes.
• Preheat oven to 350ºF while cherries are macerating.
• Using a slotted spoon, place cherries in a single layer on a baking sheet lined with parchment paper; keep the juice for later.
• Transfer to the preheated oven and reduce the heat to 250ºF; roast for 30 minutes.
• Halfway through cooking, turn the pan around and roast for the remaining 15 minutes.
• Remove from the heat and increase the temperature back to 350ºF.
• While the oven is getting warmer, toss the cherries around.
• When it's back at 350, return the baking sheet to the oven and this time, roast them for only 15 minutes.
• When time is up, remove from the heat and scoop up about ½ a cup of cherries to reserve for later.
• Add the remaining cherries to the bowl of a food processor including the reserved juice. Pulse until almost smooth, leaving some tiny pieces.
• Transfer the mixture to a large bowl and add sweetened condensed milk, cherry Brandy (substitute Cherry Simple Syrup) and fleur de sel; whisk until well blended and set aside.
• To make the whipped cream, add heavy cream and powdered sugar to the bowl of a stand mixer. Using the whisk attachment, process until stiff peaks form.
• Scoop half of the whipped cream into the cherry mixture and fold in gently. Add the cherry mixture to the remaining whipped cream and fold it in until well mixed.
• Coarsely chop the reserved cherries and add to the mixture; stir to blend.
• Pour the mixture into a 9x5x3 chilled metal loaf pan, cover with plastic wrap then foil.
• Transfer to the freezer until hard, about 6 to 8 hours.