Ingredients
For the Cherry Mixture
- 2 cups fresh or frozen black cherries, pitted and halved
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
For the Ice Cream Base
- 4 large egg yolks
- ⅓ cup granulated sugar
- 1¼ cups heavy cream
- 1¼ cups whole milk
- Pinch of salt
- 1 teaspoon vanilla extract or vanilla bean paste
For the Cherry Swirl
- ½ cup cherry jam or preserves
Instructions
- Cook the Cherry Mixture: In a saucepan, combine the black cherries, granulated sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the cherries soften and release their juices, creating a fragrant syrup.
- Separate Cherries and Syrup: Using a slotted spoon, transfer the softened cherries to a bowl and refrigerate to chill. Allow the cherry syrup in the pan to cool slightly to maintain warmth without cooking further.
- Prepare Egg Yolks and Sugar: In a heat-safe bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened, indicating it is aerated and ready for tempering.
- Heat Cream Mixture with Syrup: Stir the heavy cream, whole milk, salt, and the cooled cherry syrup into the saucepan. Warm over medium heat until the mixture is steaming but not boiling, which is essential to prevent curdling.
- Temper the Egg Yolks: Slowly whisk the warm cream mixture into the egg yolks to gradually raise their temperature, then return the combined liquid to the saucepan.
- Cook the Custard: Cook the mixture over medium-low heat, stirring constantly, until it reaches about 170°F (75°C) and thickens enough to coat the back of a spoon, creating a rich custard base.
- Finish Custard and Chill: Remove the saucepan from heat and stir in vanilla extract or vanilla bean paste. Strain the custard through a fine sieve into a clean bowl to ensure smoothness, then cover and refrigerate until completely chilled, for at least 3 hours.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. Add the chilled black cherries during the final few minutes of churning to incorporate them evenly.
- Layer and Swirl: In a freezer-safe container, layer portions of the churned ice cream with spoonfuls of cherry jam. Gently swirl using a knife or spoon to create a marbled effect.
- Freeze Until Firm: Cover the container and freeze the ice cream for at least 4 hours, or until it is firm enough to scoop and serve.
Notes
- Using fresh or frozen cherries works equally well; frozen cherries should be thawed before cooking.
- Be careful not to boil the cream mixture to prevent curdling the custard.
- Straining the custard ensures a smooth and creamy texture free of cooked egg bits.
- Adding cherries towards the end of churning prevents them from breaking down and preserves their texture.
- For a more intense cherry flavor, choose a high-quality cherry jam or preserves for the swirl.
- Make sure the custard is thoroughly chilled before churning to achieve the best ice cream texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
