No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cherry Ice Cream

  • Yield: Makes about 1 1/2 quarts
Cherry Ice Cream


  • 1 vanilla bean
  • 1 cup sugar
  • 8 large egg yolks
  • 2 cups heavy cream
  • 2 cups fat-free milk
  • Pinch of salt
  • 1/2 cup black-cherry concentrate
  • 1/4 cup glucose or corn syrup
  • 1 1/2 cups Simple Poached Cherries


  1. Prepare an ice bath; set aside. Split the vanilla bean lengthwise with a sharp paring knife. Gently scrape out all the seeds. Whisk together 1/2 cup sugar with the yolks; set aside.

  2. Place the vanilla bean scrapings and pod in a medium saucepan with the cream, milk, and the remaining 1/2 cup sugar and pinch of salt. Bring the milk mixture just to a simmer. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Keep adding milk mixture, about 1/2 cup at a time until it has all been added.

  3. Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Pour through a mesh sieve into a medium bowl set in the ice bath; discard vanilla bean. Stir occasionally until cooled. Whisk in cherry concentrate and corn syrup or glucose. Cover, and transfer to refrigerator until chilled, at least 1 hour and up to overnight.

  4. Pour into an ice-cream maker, and add poached cherries. Process according to manufacturer's instructions until set but not hard.

  5. Transfer the soft ice cream to a plastic container; freeze for at least 4 hours and up to overnight.

Reviews (0)

Related Topics