Cherry Vanilla Ice Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
Adapted from The Perfect Scoop, by David Lebovitz.
  • 3 cups (750 mil) heavy cream, or 2 cups (500 mil) heavy cream + 1 cup (250 mil) whole milk
  • 3/4 cup (150 grams) granulated sugar
  • pinch of salt
  • 1 vanilla bean, split in half lengthwise
  • 3/4 teaspoon vanilla extract
  • 2 cups coarsely chopped fresh cherries (stones removed)
  1. In the medium sauce pan, pour 1 cup (250 mil) of the cream and add the sugar and salt. Scrape the vanilla bean seeds into the pan and add the pod. Stir the mixture over medium heat, until the sugar dissolves.
  2. Remove from the heat and add the vanilla extra and the rest of the cream or cream + milk.
  3. Chill the mixture thoroughly in a covered plastic container. Remove the vanilla bean before churning, just rinse it and reserve for another use. Follow the manufacturers directions for your ice cream freezer.
More Information

medium sauce pan
plastic container with lid
ice cream freezer

Recipe Notes

Prep time does not include freezing time.
Recipe by Andrea Meyers at