After a slightly overzealous shopping trip to the farmer’s market, I found myself with too many ripe cherries to use at once (oh, what a problem to have!). I baked a pie and scones, then turned the remaining cherries into one fine batch of ice cream. Dolled up with a blend of fresh Bing cherries, bursting blueberries, and plenty of Amaretto, this is one of the best fruit-based ice creams I’ve ever tried.
Sweet and oh so creamy, you’ll find yourself eating this ice cream by the spoonful all day long. Be sure to save a bite or two to enjoy in a crisp waffle cone, one of life’s small joys on a warm afternoon. I’ll take two scoops, please!
- 2 Tbsp sugar
- 2 Tbsp Amaretto
- 2 1/2 cups fresh Bing cherries, pitted
- 1/2 cup fresh blueberries
- 2 Tbsp cornstarch
- 2 cups half-and-half, divided
- 2/3 cup sugar
- 1 Tbsp Amaretto
- 1/4 tsp salt
- Combine sugar, Amaretto, cherries, and blueberries in a medium bowl. Let stand 30-45 minutes, tossing occasionally. Add fruit with juices to a medium saucepan and cook over medium heat, stirring frequently, until softened, about 15 minutes. Let fruit cool slightly, then add to a food processor and puree until nearly smooth, leaving a bit of texture. Set aside 1/3 cup fruit mixture to swirl into ice cream; return remaining fruit mixture to saucepan.
- Whisk together cornstarch and 3 tablespoons half-and-half in a small bowl; set aside. Add remaining half-and-half, sugar, Amaretto, and salt to saucepan with fruit mixture; bring to a boil over medium-high heat while whisking constantly. Whisk in cornstarch mixture. Return to a boil and cook for 1 to 2 more minutes, stirring until thickened. Remove from heat and cool to room temperature, then cover and chill for 6 hours in the refrigerator.
- Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon half of the ice cream mixture into a freezer-safe container, top with dollops of fruit mixture, and repeat. Swirl layers together with a wooden skewer. Freeze mixture overnight until firm.
- Serving Size: 1/2 cup
- Calories: 190
- Carbohydrates: 31