Category: Dessert

Upside Down Apple Puff Pastry

I am thrilled to share my go-to recipe for Upside Down Apple Puff Pastry! These treats offer a soothing, soft texture bursting with natural flavors, featuring perfect seasonal notes of cinnamon and sugar. They are the ultimate mid-morning snack or a comforting treat alongside a cold glass of milk. Honestly, I make these all the time, and they disappear in minutes! With their glistening sugar top and golden-brown pastry, they look better than anything from a bakery. Plus, they are incredibly fun and easy for kids to help make. Check out the video and detailed instructions below to whip up a batch today. Be sure to subscribe for more delicious inspiration, and remember—while they keep in the fridge, they are absolute magic when served warm!

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Preheat the oven to 400°F. Place parchment paper on a baking sheet. Lightly dust a work surface with flour to avoid sticking. Unfold the dough and cut it into 3 long sections, then bisect those to create 6 pieces in total. Keep aside until needed.

Prepare the apple by removing the core, peeling, and slicing it. Meanwhile, create an egg wash by whisking an egg and water in a small bowl. Assemble in this order: Drizzle 1 tbsp honey, add 1 tsp butter and 1 tbsp brown sugar

Layer 6 apple slices, and top with puff pastry (see video).

Use a fork and seal the dough edges together. Brush the egg wash on top. 

Bake for 15-20 minutes or until golden. Remove from the oven and let rest for 10 minutes before serving.

Serve & enjoy!

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Upside Down Apple Puff Pastry

I wanted to share a quick and easy recipe for an Upside Down Apple Tart. This version uses puff pastry instead of the traditional crust and is filled with sliced apples plus a hint of sweet honey with brown sugar.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Baked Goods
Cuisine American
Servings 6
Calories

Ingredients
  

  • 1 medium apple
  • 6 tbsp honey
  • 6 tbsp brown sugar
  • 6 tsp unsalted butter
  • 1 puff pastry sheet

Egg Wash

  • 1 egg
  • 1 tbsp water

Instructions
 

  • Preheat the oven to 400°F. Place parchment paper on a baking sheet.
  • Lightly dust a work surface with flour to avoid sticking. Unfold the dough and cut it into 3 long sections, then bisect those to create 6 pieces in total. Keep aside until needed.
  • Prepare the apple by removing the core, peeling, and slicing it. Meanwhile, create an egg wash by whisking an egg and water in a small bowl.
  • Assemble in this order: Drizzle 1 tbsp honey, add 1 tsp butter and 1 tbsp brown sugar, layer 6 apple slices, and top with puff pastry (see video).
  • Use a fork and seal the dough edges together. Brush the egg wash on top.
  • Bake for 15-20 minutes or until golden. Remove from the oven and let rest for 10 minutes before serving.

Enjoy! Store leftovers in the refrigerator.

    Video

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    Baked Goods

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    Pumpkin Basque Cheesecake

    Delicious Pumpkin Basque Cheesecake is the perfect creamy treat that is seasonally delicious. This seasonal dish is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. This delicious treats are perfect for next fall festival or family gathering. These are gorgeous and make for nice decorations on any table or serving tray. My teenagers are learning self control at the table but struggled mightily to not look like they were in an eating contest to see who could eat the most of them. They have a festively appeal and a seasonal flavor that could become a family tradition.

    Watch the video and follow the simple instructions below to have these delicious Pumpkin Basque Cheesecakes ready to share in your home tonight. Fall is a cooler time of the year and pumpkin is a fun seasonal puree to make that is moist rich and delicious in these Cheesecakes. Like and share this or any of my recipes you find interesting. Thanks and come back again soon. Also get the kids to help make these to share with their friends. Best part from a family bonding experience cooing this recipe is the reward of passing along tips in the kitchen that have been around for as long as good home cooking.

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    Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16″ x 12″. Place the scrunched paper to the bottom and sides of 6″ or 7″ springform pan. Watch video for reference.

    In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar, pumpkin puree and beat until smooth. Add heavy cream, vanilla extract, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. 

    Add pumpkin spice & cornstarch (make sure to sift it) and mix everything together until smooth. 

    Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. 

    Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.

    Bake for 27-30 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven (27 minutes for a 6″ pan & 30 minutes for a 7″ pan).

    Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely. 

    Serve at room temperature or refrigerate uncovered for 8 hours or overnight. Just before serving- gently remove the parchment paper from the cake.

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    Pumpkin Basque Cheesecake

    Pumpkin Basque Cheesecake is smooth, creamy and absolutely delicious. Full of seasonal flavors that everyone will enjoy, this little snack/treat is perfect for your fall celebrations.
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    Prep Time 10 minutes
    Cook Time 27 minutes
    Total Time 37 minutes
    Course Dessert
    Cuisine American
    Servings 6
    Calories

    Equipment

    • 6" or 7" Springform Pan

    Ingredients
      

    • 16 oz cream cheese room temperature
    • 1 cup pumpkin puree not pie filling
    • ¾ cup sugar
    • ½ cup heavy whipping cream
    • 1 tbsp cornstarch
    • 2 tsp vanilla extract
    • 2 tsp pumpkin spice
    • ¼ tsp salt
    • 3 large eggs room temperature

    Instructions
     

    • Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16" x 12". Place the scrunched paper to the bottom and sides of 6" or 7" springform pan. Watch video for reference.
    • In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
    • Add sugar, pumpkin puree and beat until smooth. Add heavy cream, vanilla extract, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
    • Add pumpkin spice & cornstarch (make sure to sift it) and mix everything together until smooth. 
    • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.
    • Bake for 27-30 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven (27 minutes for a 6" pan & 30 minutes for a 7" pan).
    • Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
    • Serve at room temperature or refrigerate uncovered for 8 hours or overnight. Just before serving- gently remove the parchment paper from the cake.

    Video

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    Homemade Pineapple Ice Cream

    Made from scratch Homemade Pineapple Ice Cream is smooth sweet and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with pineapple flavor that everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

    Watch the video and follow the instructions below to have two scoops of your new favorite pineapple ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

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    Place the pineapple chucks in a blender or food processor and puree until smooth.

    Ice Cream Base

    In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. 

    In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

    Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

    Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

    Add pineapple puree to the bowl and mix well. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

    Churn

    Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min. 

    Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

    Scoop & Enjoy!

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    Homemade Pineapple Ice Cream

    Homemade Pineapple Ice Cream is an elegant treat that is sweet, delicious, and full of naturally authentic flavors making this recipe a classic.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Churn 40 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine American
    Servings 8 cups
    Calories

    Equipment

    Ingredients
      

    • 2 cups pineapple chucks without juice
    • 2 cups heavy whipping cream
    • 1 ½ cups whole milk
    • ¾ cup granulated sugar
    • 1 tbsp lemon juice
    • 5 large egg yolks

    Instructions
     

    • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
    • Place the pineapple chucks in a blender or food processor and puree until smooth.

    Ice Cream Base

    • In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
    • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
    • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add pineapple puree to the bowl and mix well.
    • Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

    Churn

    • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
    • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

    Serve with a waffle cone or in a cup.

      Video

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      No Bake Mango Cheesecake

      Easy No Bake Mango Cheesecake is beautifully simple to make and is full of fresh flavors everyone will love. A slice of this smooth dessert is sweet with comforting creamy textures making this beginner friendly recipe a must try. Serve as a dessert and enjoy the atmosphere created by this sweet and decadent dessert treat. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyone’s will drool anticipation as this dish makes it way to the center of the table. 

      Watch the video and follow the easy instructions below to add this decadent mango infused dessert to your home menu selections. Like and share this video if you have a cheesecake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with fresh mangoes that makes this recipe look nice and fancy. Thanks for stopping by and see you again real soon!

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      Remove 3 mangoes flesh and cut/dice.

      Place the mangos in a blender or food processor and puree until smooth.

      In a bowl: add graham crackers and melted butter. Mix everything together until the crumbs are moist.

      Place the crumbs mixture in the 7″ pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the freezer for at least 30 minutes. 

      Cheesecake

      In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside. In bowl: beat/mix cream cheese and sugar until smooth.

      Add mango puree, lemon juice, heavy whipping cream and mix until smooth. Tip: microwave the cream cheese for 30 seconds. Gently fold them together with a spatula and mix until well combined. Add gelatin mixture and mix well.

      Remove the crust from the refrigerator. Transfer the mango cheesecake filling to the pan. Gently spread the filling to form an even layer. 

      Mango Jelly

      In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & let cool. In a bowl: add mango puree and gelatin mixture. Mix everything together. Gently spread the mango jelly on top of the cheesecake. Use a spatula or bench scraper to form a even layer. Refrigerate uncovered for at least 6 hours but preferably 8 hours.

      Garnish with sliced mangoes.

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      No Bake Mango Cheesecake

      No Bake Mango Cheesecake is elegantly delicious with creamy fruity flavors that is so easy to prepare anyone can make it and everyone will enjoy it.
      No ratings yet
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      Prep Time 20 minutes
      Total Time 20 minutes
      Course Dessert
      Cuisine American, Asian
      Servings 6
      Calories

      Equipment

      Ingredients
        

      Crust

      • 1 cup crushed graham crackers about 8 full sheets
      • 3 tbsp unsalted butter melted

      Mango Cheesecake

      • 12 oz cream cheese softened
      • ¾ cup mango puree
      • ¾ cup heavy whipping cream
      • ¼ cup granulated sugar
      • 2 tbsp lemon juice
      • 3 tbsp cold water
      • 2 ¼ tsp unflavored gelatin powder 1 package

      Mango Jello

      • ¾ cup mango puree
      • ¼ cup cold water
      • 2 ¼ tsp unflavored gelatin powder 1 package

      Instructions
       

      • Remove 3 mangoes flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth.

      Crust

      • Optional: place a clear acetate cake collar band or parchment paper around the 7" springform pan.
      • In a bowl: add graham crackers and melted butter. Mix everything together until the crumbs are moist. Place the crumbs mixture in the 7" pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the freezer for at least 30 minutes. 
        1 cup crushed graham crackers, 3 tbsp unsalted butter

      Cheesecake

      • In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside.
        3 tbsp cold water, 2 ¼ tsp unflavored gelatin powder
      • In bowl: beat/mix cream cheese and sugar until smooth. Add mango puree, lemon juice, heavy whipping cream and mix until smooth. Tip: microwave the cream cheese for 30 seconds. Gently fold them together with a spatula and mix until well combined. Add gelatin mixture and mix well.
        12 oz cream cheese, ¾ cup mango puree, ¾ cup heavy whipping cream, ¼ cup granulated sugar, 2 tbsp lemon juice
      • Remove the crust from the refrigerator. Transfer the mango cheesecake filling to the pan. Gently spread the filling to form an even layer.

      Mango Jelly

      • In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & let cool.
        ¼ cup cold water, 2 ¼ tsp unflavored gelatin powder
      • In a bowl: add mango puree and gelatin mixture. Mix everything together. Gently spread the mango jelly on top of the cheesecake. Use a spatula or bench scraper to form a even layer.
        ¾ cup mango puree
      • Refrigerate uncovered for at least 6 hours but preferably 8 hours.

      Garnish with sliced mangoes. Slice and enjoy!

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        Homemade Mango Ice Cream

        Homemade Mango Ice Cream is a treat that is rich, delicious & full of fresh mangoes making this recipe a timeless classic. My daughter giggles every time she grabs a cone full of this sweet treat. This is an elegant homemade ice cream that has the textures of a fancy style of ice cream that normally costs more than what I am willing to pay for such a treat. Being able to make something so fine at home creates excitement and anticipation for what is one of life’s simple yet important delights.  Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

        Watch the video and follow the instructions below and turn those seasonal cherries into a nice reward that can be enjoyed anytime. Many of use have used hand cranks or those old electric machines that required time outside, ice and rock salt. These modern machines are so simple and easy to clean that making homemade ice cream has never been any easier than it is today. Recipes like this one require some planning but it is well worth it. Share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

        Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

        Remove the mango flesh and cut/dice.

        Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.

        Ice Cream Base

        In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. In a small bowl: whisk the egg yolks.

        Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

        Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

        Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

        Add mango puree to the bowl and mix well.

        Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

        Churn

        Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl

        Churn for 40- 60 min. 

        Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

        Serve with a  waffle cone 

        Serve in a cup.

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        Share on social media

        Homemade Mango Ice Cream

        Homemade Mango Ice Cream is an elegant treat that is rich, delicious, and full of naturally authentic flavors making this recipe a classic.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 13 minutes
        Churn 40 minutes
        Total Time 1 hour 3 minutes
        Course Dessert
        Cuisine American, Asian
        Servings 2 Quarts
        Calories

        Equipment

        Ingredients
          

        • 3 large mangoes 2 cups of puree
        • 2 cups heavy whipping cream
        • 1 ½ cups whole milk
        • ¾ cups sugar
        • 1 tbsp lemon juice
        • 5 large egg yolks

        Instructions
         

        • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
        • Remove the mango flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.

        Ice Cream Base

        • In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
        • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
        • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add mango puree to the bowl and mix well.
        • Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

        Churn

        • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
        • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

        Serve with a waffle cone or in a cup.

          Video

          Keyword best homemade mango ice cream, easy mango ice cream, fresh mango ice cream, homemade mango ice cream
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          Homemade Cherry Ice Cream

          Homemade Cherry Ice Cream is a treat that is rich, delicious & full of fresh cherries making this recipe a timeless classic. My daughter giggles every time she grabs a cone full of this sweet treat. This is an elegant homemade ice cream that has the textures of a fancy style of ice cream that normally costs more than what I am willing to pay for such a treat. Being able to make something so fine at home creates excitement and anticipation for what is one of life’s simple yet important delights.  Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

          Watch the video and follow the instructions below and turn those seasonal cherries into a nice reward that can be enjoyed anytime. Many of use have used hand cranks or those old electric machines that required time outside, ice and rock salt. These modern machines are so simple and easy to clean that making homemade ice cream has never been any easier than it is today. Recipes like this one require some planning but it is well worth it. Share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          Cherry Sauce

          Place the cherries, sugar and lemon juice in a stainless steel or nonstick pan. Mix everything together. Turn the stove top heat high and bring it to a boil (this should take about 2-3 minutes). Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium and let simmer for an additional 15-18 minutes. Continue to stir frequently. 

          Place a mesh/strainer on top of a bowl. Pour the cooked cherries and sauce through the strainer. Save and refrigerate the cooked cherries for the next day. Set the cherry sauce aside for later.

          Ice Cream Base

          In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. 

          In a small bowl: whisk the egg yolks.

          Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

          Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

          Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add cherry sauce to the bowl and mix well. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

          Churn

          Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min.

          The last 5-10 minutes, add the cooked cherries into the ice cream and continue to churn until done. 

          Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

          Scoop & Enjoy!

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          Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Homemade Cherry Ice Cream

          Homemade Cherry Ice Cream is an elegant treat that is rich, delicious, and full of naturally authentic flavors making this recipe a timeless classic.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 25 minutes
          Churn 1 hour
          Total Time 1 hour 35 minutes
          Course Dessert
          Cuisine American
          Servings 2 quarts
          Calories

          Equipment

          Ingredients
            

          Cherry Sauce

          • 1 ½ lbs fresh or frozen cherries pitted & chopped
          • ½ cup granulated sugar
          • 1 tsp lemon juice

          Ice Cream Base

          • 2 cups heavy whipping cream
          • 1 ½ cups whole milk
          • ½ cup granulated sugar
          • 1 tsp vanilla extract
          • â…› tsp salt
          • 6 large egg yolks

          Instructions
           

          • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.

          Cherry Sauce

          • Place the cherries, sugar and lemon juice in a stainless steel or nonstick pan. Mix everything together.
          • Turn the stove top heat high and bring it to a boil (this should take about 2-3 minutes). Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium and let simmer for an additional 15-18 minutes. Continue to stir frequently.
          • Place a mesh/strainer on top of a bowl. Pour the cooked cherries and sauce through the strainer. Save and refrigerate the cooked cherries for the next day. Set the cherry sauce aside for later.

          Ice Cream Base

          • In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
          • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
          • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add cherry sauce to the bowl and mix well.
          • Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

          Churn

          • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min. The last 5-10 minutes, add the cooked cherries into the ice cream and continue to churn until done.
          • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

          Serve with a waffle cone or in a cup.

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            Keyword best homemade cherry ice cream, easy homemade cherry ice ream, homemade cherry ice cream, old fashion cherry ice cream
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