Cherry Amaretto Ice Cream Recipe

Introduction

Cherry Amaretto Ice Cream is a luscious treat combining creamy texture with the sweet almond flavor of amaretto and fresh cherries. Perfect for a special dessert or a refreshing summer indulgence.

Ingredients

• 1 cup heavy whipping cream
• 1 cup half and half
• ¼ cup almond liqueur
• 4 large egg yolks
• ⅓ cup granulated sugar
• Tiny pinch salt
• ½ cup cherries, halved

Instructions

1. Step 1: Place a medium shallow pan and your ice cream maker in the freezer to chill.
2. Step 2: In a medium saucepan over medium heat, whisk together the heavy whipping cream, half and half, and almond liqueur until hot but not boiling.
3. Step 3: In a small bowl, combine the egg yolks, sugar, and salt. Slowly pour about ½ cup of the hot cream mixture into the yolks while stirring constantly to temper them.
4. Step 4: Return the yolk mixture to the saucepan and whisk over medium heat until it thickens and nearly simmers, being careful not to let it boil.
5. Step 5: Strain the mixture through a fine mesh sieve into a heatproof bowl. Let it cool, then cover and refrigerate overnight.
6. Step 6: The next day, churn the chilled mixture in your ice cream maker according to the manufacturer’s instructions until it reaches a soft, creamy texture.
7. Step 7: A few minutes before finishing the churn, add the halved cherries to combine.
8. Step 8: Transfer the ice cream to the frozen shallow pan, cover, and freeze until firm.

Tips & Variations

• Use fresh or frozen cherries, but fresh adds a brighter flavor and texture.
• For a nut-free version, omit the almond liqueur and add a teaspoon of vanilla extract instead.
• Add chopped toasted almonds for extra crunch if desired.

Storage

Store the ice cream in an airtight container in the freezer for up to 1 week for best flavor and texture. If it hardens too much, let it sit at room temperature for a few minutes before scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can pour the mixture into a shallow container and freeze, stirring every 30 minutes to break up ice crystals until creamy.

Is it safe to use raw eggs in this recipe?

This recipe cooks the egg yolks gently in the cream mixture, which helps reduce risk by tempering and heating them properly. Always use fresh, high-quality eggs.

Cherry Amaretto Ice Cream Recipe

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★★★★★

4.9 from 100 reviews

A decadent and creamy Cherry Amaretto Ice Cream featuring the rich flavor of almond liqueur and fresh cherries, churned to soft perfection and then frozen for a delightful homemade treat.

• Author: Anna
• Prep Time: 20 minutes (plus overnight refrigeration)
• Cook Time: 10 minutes
• Total Time: 12 hours 30 minutes (including chilling and freezing times)
• Yield: Approximately 1 quart (4 servings) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ice Cream Base

• 1 cup heavy whipping cream
• 1 cup half and half
• ¼ cup almond liqueur
• 4 large egg yolks
• ⅓ cup granulated sugar
• tiny pinch salt

Add-ins

• ½ cup cherries, halved

Instructions

1. Freeze Equipment: Place a medium shallow pan and your ice cream maker bowl in the freezer to chill thoroughly. This will help the ice cream freeze faster once churned.
2. Heat Cream Mixture: In a medium saucepan over medium heat, whisk together the heavy whipping cream, half and half, and almond liqueur. Heat the mixture until it is hot but not boiling, stirring carefully to combine flavors.
3. Temper Egg Yolks: In a small bowl, whisk together the egg yolks, granulated sugar, and a tiny pinch of salt until smooth. Slowly pour half a cup of the hot cream mixture into the yolks while stirring constantly to temper and avoid cooking the eggs.
4. Cook Custard: Return the warmed yolk mixture back to the saucepan with the remaining cream mixture. Whisk continuously over medium heat until the mixture thickens enough to almost simmer, ensuring a creamy custard base while preventing curdling.
5. Strain and Chill: Pour the custard through a fine mesh sieve into a heatproof bowl to remove any cooked egg bits. Let it cool to room temperature, then cover the bowl and refrigerate overnight to develop flavor and thicken the custard.
6. Churn Ice Cream: The next day, following your ice cream maker manufacturer’s instructions, churn the cold custard mixture until it reaches a thick, soft-serve consistency. A few minutes before finishing, gently fold in the halved cherries to distribute fruit throughout the ice cream.
7. Freeze Final Ice Cream: Transfer the churned ice cream into the pre-frozen shallow pan, cover, and freeze until firm. This step allows the ice cream to set completely for optimal texture.

Notes

• For best results, ensure the ice cream maker bowl and shallow pan are thoroughly frozen before use.
• Tempering the egg yolks is crucial to prevent scrambling and achieve a smooth custard.
• You can substitute almond liqueur with amaretto or another almond-flavored liqueur to maintain flavor integrity.
• Fresh or frozen cherries can be used; if frozen, thaw and drain before adding.
• Store the finished ice cream in an airtight container to avoid freezer burn.

Keywords: ice cream, cherry amaretto ice cream, homemade ice cream, almond liqueur dessert, custard ice cream, cherry dessert, creamy ice cream