Fresh Bing Cherry Ice Cream Recipes

CHERRY ICE CREAM

Steps:

• Combine the cherries, cream, milk, sugar, salt, and vanilla in the blender. Puree until completely smooth. Serve immediately for soft-serve ice cream or pour into an ice cream maker and freeze according to the manufacturer's instructions.

BING CHERRY ICE CREAM

Steps:

• In a small saucepan, combine water, 3/4 cup sugar and cherries.
• Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves.
• Remove from heat; let the cherries steep 30 minutes.
• Drain the cherries, discarding the syrup.
• Transfer the cherries to a bowl, cover and refrigeratoe for at least 30 minutes or up to 8 hours.
• In a food processor, process cream cheese until smooth, about 30 seconds.
• Scrape down the sides of the bowl.
• Meanwhile, combine the milk, cream and remaining 3/4 cup sugar in a saucepan.
• Cook over medium heat, stirring occasionally tohelp dissolve the sugar, until bubbles form around the edges of the pan, about 5 minutes.
• Add about 1/2 cup of the hot-milk mixture to the cream cheese; process until smooth, about 30 seconds.
• Add the remining milk mixture and process for another 30 seconds.
• Strain through a fine mesh sieve into a bowl.
• Add vanilla; stir to combine.
• Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
• Pour the cream mixture into an ice-cream maker and freeze according to the manufacturer's instructions.
• When nearly frozen and the consistency of thick whipped cream, add the cherries.
• Churn or stir just until mixed.
• Transfer the ice cream to a freezer-safe container.
• Cover and freeze until firm, at least 3 hours our up to 3 days, before serving.

VANILLA CHERRY ICE CREAM

Steps:

• Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla and almond extract. Add the cherries. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.