This homemade cherry ice cream has the rich, creamy texture of a proper custard base swirled through with a real cherry sauce — the kind of quality you’d expect from a premium ice cream shop, made right in your own kitchen. It’s a family favorite here, and it comes together easily with a standard ice cream maker. Pair a scoop with a batch of homemade waffle cones for the full experience.
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.
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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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Homemade Cherry Ice Cream
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
- ⅛ 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: Combine cherries, sugar, and lemon juice in a pan. Bring to a boil over high heat (2–3 minutes), stirring frequently. Reduce heat to medium and simmer 15–18 minutes, stirring constantly. Strain through mesh, reserving both cooked cherries and sauce separately.
- Ice Cream Base: Whisk sugar, milk, cream, vanilla, and salt in a pot. Cook on low-medium heat for 5 minutes until sugar dissolves, stirring frequently. Whisk egg yolks separately, then temper by gradually adding 2 tbsp warm milk mixture four times. Pour tempered yolks into the pan while whisking. Cook on low for 8 minutes. Strain mixture into a bowl, add cherry sauce, and mix well. Cover with plastic wrap directly on the surface. Refrigerate at least 6 hours or overnight.
- Churn: Churn mixture for 60 minutes. Add reserved cooked cherries during the final 5–10 minutes. Serve immediately or freeze in an airtight container for 6+ hours before scooping.
Serve with a waffle cone or in a cup.
Video
Storage
Store in an airtight, freezer-safe container with a piece of parchment or plastic wrap pressed directly on the surface to prevent ice crystals. Keeps well in the freezer for up to 2–3 weeks at peak texture.
Recipe FAQs
Do I need an ice cream maker? This recipe is written for one, since churning is what gives it a smooth, scoopable texture. Without a machine, you’d need a no-churn approach with a different method (typically whipped cream folded into sweetened condensed milk), which isn’t a direct substitute for this custard base.
Can I use frozen cherries? Yes — the recipe already calls for fresh or frozen cherries for the sauce; no need to thaw first.
Why is my ice cream icy instead of creamy? This usually comes down to either under-churning, not chilling the base long enough before churning (a full 6 hours or overnight matters), or storing it without a surface layer of plastic wrap/parchment to block air.
Can I skip tempering the egg yolks? No — tempering (gradually warming the yolks with small amounts of the hot milk mixture before combining) prevents the eggs from scrambling. Skipping this step risks a curdled base.
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