HAPPY SUMMER! In case your Instagram didn't blow up with a bunch of summer solstice posts, yesterday was summer solstice! AKA: longest day of the year. Summer has officially begun and the heat is continuously rising here in the ATX which calls for all the cool sweet treats and we are major ice cream lovers over here.
Ice cream is reeeeeallllyyy easy to make if eggs are excluded from the recipe. While eggs do make ice cream more custard-y, they don't affect the taste a ton in my opinion. For classic vanilla ice cream, when you choose to skip the eggs all you have to do is throw the ingredients in a blender and into an ice cream maker. I love our Cuisinart Ice Cream Maker, you guys. It makes thick and creamy soft-serve in about 20 minutes and I usually throw the ice cream in the freezer for about 2 hours afterwards to make it more solid.
A few tips and real talk about this recipe/general ice cream making. Ok first of all, I lined my pan with parchment paper when I put it in the freezer. I actually do not recommend this. In my head, I was thinking it would make it easier to get the ice cream out because you can literally just pull the paper out and the ice cream comes with it. BUT, it actually made it a little more difficult to scoop. So just stick it straight in the pan, no need for parchment.
For the cherries, after I roasted them, I squished them a bit with the back of a spoon. It helped break them up a little to make them a little more bite-sized. In the future, I may try and put the cherries into a food processor or blender and pulse two times to chop them up a little bit more, but not too much.
One last tip - the more air tight your container is in the freezer, the creamier (and less icy) the texture will be. I used a couple layers of saran wrap and a rubber band around them to keep them nice and tight and secure and it worked great!
This vanilla bean & roasted cherry ice cream is the perfect recipe for 4th of July and you can bet I'll be making it again to celebrate. It's sweet with a little bit of tartness from the cherries and by adding a bit of chocolate syrup - it's perfection. Happy summer and happy ice cream making, ice cream lovers!
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VANILLA BEAN & ROASTED CHERRY ICE CREAM
*SPECIAL EQUIPMENT: Ice cream maker - I use a Cuisinart 1.5 Quart Ice Cream Maker
- 2 cups pitted cherries (I use this pitter)
- 2/3 cup sugar
- 2 teaspoons corn starch
- 3 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 tablespoons vanilla bean paste (I love Nielsen-Massey)
- pinch of sea salt
- Preheat oven to 400°F
- In a bowl, combine cherries, sugar, and corn starch and place on a baking sheet (one with an edge is ideal so cherries don't roll off). Place cherries in oven for 25-30 minutes or until they are very soft and juicy. I stirred the cherries a couple of times with a wooden spon to make sure the syrup didn't burn.
- Meanwhile, make your ice cream. Place all ice cream ingredients in a blender or food processor and blend to combine.
- Place the mixture in an ice cream maker and freeze according to manufacturer's instructions (we use a Cuisinart 1.5 Quart Ice Cream Maker and love it!).
- Once cherries are done, take them out of the oven and squish them a bit with the back of a spoon OR you can place them in a blender (along with syrup that was created in the oven) and pulse 2 times to chop them a bit.
- After ice cream is complete, pour half into the bottom of a metal pan (I used a loaf pan). Add half of the cherries as the second layer and pour the remaining ice cream on top of the cherries. Top off with the last half of the cherries. I didn't stir the cherries and ice cream together because I wanted to have layers of the vanilla & cherry, but you can mix together if you wish!
- Cover your pan and make sure it is as airtight as possible. I used a couple of layers of saran wrap and a rubber band and it worked great! Place pan in the oven for 2 hours or until hardened to your likeness.
- To serve, scoop ice cream into bowls or cones and top with some chocolate syrup or any other toppings you wish!