Food & Cooking Recipes Dessert & Treats Recipes Cherry Ice Cream Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Martyna Szczesna Prep Time: 25 mins Total Time: 3 hrs Yield: 2 quarts It doesn't have to be cherry season for you to whip up this fruity frozen treat. Just make sure you have a stash of cherries in the freezer and a jar of Luxardo cherries in the pantry. Ingredients 4 ounces semisweet chocolate, coarsely chopped 1 tablespoon refined coconut oil 1 pound frozen cherries, thawed 1 tablespoon fresh lemon juice ½ teaspoon kosher salt 1 ½ cups milk 1 cup heavy cream ⅔ cup corn syrup ½ cup sugar ½ cup coarsely chopped Luxardo or Amarena cherries Directions Melt chocolate and coconut oil together over a double boiler or in the microwave. Transfer to a small baking pan and freeze at least 1 hour. Use the tip of a knife to crack and remove from pan. Chop into 1/4-inch chunks (you should have 1 cup); set aside. In a blender, puree thawed cherries with lemon juice and salt. Strain through a fine-mesh sieve. Measure 1 1/4 cups (reserve the rest for another use). Combine milk, cream, corn syrup, and sugar in a medium saucepan. Bring to a boil. Reduce to a simmer and cook for 2 minutes. Strain into a bowl set in an ice-water bath. Let stand, stirring occasionally, until cold, about 5 minutes. Stir in cherry puree. Refrigerate, covered, at least 2 hours and up to overnight. Freeze mixture in an ice cream maker according to manufacturer's instructions. When the ice cream is the texture of soft serve, fold in chocolate chunks and Luxardo cherries. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 10 minutes before serving. Cook's Notes Add leftover cherry puree to seltzer for a refreshing beverage or stir into yogurt for a sweet-tart breakfast. Rate it Print