Description
Roast cherry ice cream is a creamy homemade dessert made with caramelized roasted cherries, infused cream, and a hint of lemon. Perfect for summer or anytime you crave a fruity, refreshing treat.
Ingredients
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56 ounces (1.5 kg) whole fresh cherries, pits in (about 10 cups)
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⅔ cup (145 g) caster sugar
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1 & ⅔ cups (400 ml) thickened cream
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1 tablespoon (15 ml) fresh lemon juice (about half a medium lemon)
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1 pinch table salt
Instructions
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Preheat oven to 445°F (230°C). Remove stems from cherries, keeping pits in.
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Place the cherries in an oven-safe, stovetop-friendly dish or skillet. Sprinkle with ½ cup sugar and roast for 30–40 minutes. Stir and roast for 10 more minutes.
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Cool, then pit the cherries. Transfer pits to a saucepan and cherries to a tall bowl.
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Lightly blend cherries with a stick blender (coarsely chopped). Return to pan and simmer over medium heat until thick and jam-like.
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Strain cherries, pressing to extract about 550g liquid. Reduce further if needed.
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Simmer pits with cream over low heat for 10–15 minutes, stirring occasionally. Strain pits.
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Combine strained cherry liquid, infused cream, lemon juice, and salt over an ice bath. Whisk until smooth. Chill.
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Churn mixture in an ice cream maker for about 30 minutes.
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Serve immediately or freeze in an airtight container for up to 2 weeks.
Notes
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Infusing the cream with pits adds an almond-like depth to the flavor.
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For dairy-free, use full-fat coconut cream.
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For a boozy twist, add cherry liqueur or amaretto before churning.
Nutrition
- Serving Size: 1 cup
- Calories: 492 kcal
- Sugar: 62 g
- Carbohydrates: 71 g
- Protein: 5 g