Black Cherry Ice Cream
A homemade Black Cherry Ice Cream recipe that's no-churn. Just 4 everyday ingredients needed to make this delicious ice cream.
Ingredients
- 400 g cherries (4 cups)
- 60 g caster sugar
- 397 g condensed milk
- 400 ml double cream
Instructions
- Pit the cherries and add them to a small saucepan with the caster sugar, heat on low until the sugar has dissolved, the cherries have broken down and the juices have been released (about 10 minutes).
- Set a sieve over a small bowl and pour over the reduced cherries. Use the back of a spoon to push the cherries through the sieve.
- Using a handheld whisk or stand mixer whisk the double cream until very thick. (3-4 minutes) You can do this by hand but it will take longer. When the cream is very thick, slowly add the condensed milk and whisk until fully incorporated, creamy and smooth.
- Add half the reduced cherries to the creamy ice cream mixture and mix well - the mixture will turn pink.
- Swirl through half of the remaining reduced cherries.
- Repeat by adding the remaining ice cream mixture and reduced cherries, transfer to a 2lb loaf tin (or similar).
- Cover tightly with cling film and freeze until the ice cream is your desired consistency.
Notes
Using these quantities will fill a 2lb loaf tin which translates to approx 1.7 litres of ice cream.