Cherry Vanilla Ice Cream
Adapted from The Perfect Scoop, by David Lebovitz. Makes about 1 quart.
Servings 8
Calories 405kcal
Equipment
- 2-quart sauce pan
- plastic container with lid
- ice cream freezer
Ingredients
- 3 cups heavy cream or 2 cups (500 mil) heavy cream + 1 cup (250 mil) whole milk
- ¾ cup granulated sugar
- pinch salt
- 1 vanilla bean split in half lengthwise
- ¾ teaspoon vanilla extract
- 2 cups coarsely chopped fresh cherries stones removed
Instructions
- 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.
- Remove from the heat and add the vanilla extra and the rest of the cream or cream + milk.
- Chill the mixture thoroughly in a covered plastic container, overnight is best. Remove the vanilla bean before churning, just rinse it and reserve for another use. Follow the manufacturers directions for your ice cream freezer.
- Freeze the ice cream until solid, at least 4 hours. Store in a covered plastic container.
Nutrition
Calories: 405kcal | Carbohydrates: 27g | Protein: 2g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 122mg | Sodium: 34mg | Potassium: 144mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1334IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg