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Cherry Vanilla Ice Cream Painting
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Cherry Vanilla Ice Cream

A burnt sugar and vanilla ice cream with roasted summer cherries
Course Dessert
Cuisine American, Italian
Keyword cherry, gelato, ice cream, vanilla
Prep Time 1 hour
Cook Time 25 minutes
Servings 8
Author theforkedring

Ingredients

  • 3 cups black cherries pitted
  • 2 tbsp olive oil
  • 1 tsp ground cinnamon
  • 2 tsp maple syrup
  • 2 whole eggs + 2 egg yolks
  • 2/3 cup white sugar
  • 2 tsp vanilla extract
  • 3/4 tsp kosher salt
  • 1/2 tbsp cornstarch
  • 1 cup heavy cream
  • 1 1/2 cups whole milk

Instructions

  • Preheat oven to 400°F. Pit and de-stem cherries.
  • Transfer cherries to a lined baking sheet and combine with olive oil, cinnamon, maple syrup, and a small pinch of sea salt.
  • Bake for 10 - 15 minutes until jammy and soft. Let cool.
  • Combine eggs, egg yolks, white sugar, vanilla extract, kosher salt, and cornstarch in a medium bowl. Whisk until light, pale, and fluffy.
  • Heat heavy cream and whole milk in a sauce pot over medium-high heat until scalding and beginning to bubble.
  • Slowly pour hot cream into egg mixture, whisking constantly. Once half is poured, add the rest and stir to combine.
  • Pour mixture back into the sauce pot. Cook over medium high heat for 5-10 minutes until thickened. Allow custard to cook on the bottom of the pan slightly.
  • Stir to combine and pour thickened custard onto a clean baking sheet. Add your cherries and stir to combine.
  • Chill baking sheet of custard in fridge for 15-30 minutes or in the freezer for 5-10 minutes until cold. In the meantime, prepare ice cream machine.
  • Pour custard and cherries into ice cream machine and churn for 20 - 30 minutes until stretchy and thick.
  • Spoon into a reusable ice cream storage container and freeze for at least 30 minutes before serving. Top with macerated cherries.

Notes

  • You can use strawberries, plums, or other fruits in place of cherries that can stand up to roasting in the oven. 
  • Feel free to add chocolate chips or melted chocolate into your churning ice cream mixture for a Black Forest flavor. 
  • I intentionally let the custard caramelize on the bottom of the pan. You can tell it's caramelized when you smell a brown butter scent and the whisk has a little resistance. Don't cook too much and burn!