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Brown Butter Cherry Ice Cream

  • Yield: 4 cups


  • 3 cups Bing cherries, pitted
  • 1 1/2 Tbsp sugar
  • 1 1/2 Tbsp Amaretto
  • 2 Tbsp unsalted butter
  • 2 Tbsp cornstarch
  • 2 cups half-and-half, divided
  • 2/3 cup sugar
  • 1 Tbsp Amaretto
  • 1/4 tsp salt


  1. Combine cherries, sugar, and Amaretto in a medium bowl. Let stand 30 minutes, tossing occasionally. Meanwhile, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter in a glass measuring cup and let settle; pour off clarified butter and reserve brown butter solids.
  2. Wipe out saucepan and add cherries with juices. Cook over medium heat, stirring frequently, until softened, about 15 minutes. Use a slotted spoon to reserve 1/2 cup cherries; place remaining cherries in a food processor and puree until smooth.
  3. Whisk together cornstarch and 3 tablespoons half-and-half in a small bowl; set aside. Return cherry puree and brown butter solids to saucepan. Add remaining half-and-half, sugar, Amaretto, and salt to saucepan; 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.
  4. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Slice reserved cherries and add to mixture in the last minute of freezing. Spoon mixture into a freezer-safe container and place in the freezer for several hours, until firm.


  • Serving Size: 1/2 cup
  • Calories: 200