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 cherries: Add the cherries, sugar, and lemon juice to a saucepan. Cook over medium heat for 5 to 7 minutes, until the cherries soften and release their juices.
- Cool the cherry mixture: Transfer the cherries to a bowl using a slotted spoon and refrigerate. Let the cherry syrup in the saucepan cool slightly.
- Whisk egg yolks and sugar: In a heat-safe bowl, whisk the egg yolks and sugar together until pale and slightly thickened.
- Warm cream and milk mixture: Stir the heavy cream, whole milk, salt, and the cooled cherry syrup together in the saucepan. Warm over medium heat until steaming but not boiling.
- Temper the eggs: Slowly whisk the warm cream mixture into the egg yolks to prevent scrambling.
- Cook the custard: Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches about 170°F (75°C) and coats the back of a spoon.
- Add vanilla and chill: Remove from heat and stir in the vanilla extract or paste. Strain the custard through a fine sieve into a clean bowl, cover, and refrigerate until completely chilled, 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 last few minutes of churning.
- Layer and swirl with cherry jam: Transfer ice cream to a freezer-safe container, layering with cherry jam. Gently swirl the jam through the ice cream using a knife or spoon.
- Freeze until firm: Cover and freeze for at least 4 hours, or until firm enough to scoop.
Notes
- Use fresh or frozen cherries depending on availability; frozen works well if thawed before use.
- Make sure to temper the eggs by gradually whisking in the warm cream mixture to avoid curdling.
- Straining the custard ensures a silky smooth texture in the final ice cream.
- Add cherries towards the end of churning to prevent them from becoming mushy.
- For a stronger cherry flavor, use high-quality cherry jam or preserves for the swirl.
- Allow sufficient chilling and freezing time for the best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
