Smooth, creamy, homemade vanilla ice cream with simple roasted cherries swirled throughout: this bourbon vanilla roasted cherry ice cream is what I want to eat all summer long.
Course Dessert
Keyword ice cream
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Freezing Time 6 hourshours
Total Time 45 minutesminutes
Servings 1quart
Author katiebirdbakes.com
Ingredients
For the roasted cherries:
2 1/2cupssweet cherries
1tablespoongranulated sugar
1tablespoonbourbon
For the vanilla ice cream:
2cupsheavy cream
2cupshalf and half
1/2cupgranulated sugar
1tablespoonpure vanilla extract*
1teaspoonvanilla bean paste*
Pinchsalt
1tablespoonbourbon(optional, keeps the ice cream from freezing solid)
Instructions
For the roasted cherries:
Preheat your oven to 450 degrees F. Pit the cherries (I use this cherry pitter) and arrange on a baking sheet lined with parchment paper. Sprinkle the cherries with the sugar and bourbon.
Bake for 15 minutes, shaking the pan to move the cherries every 5 minutes, until the cherries have released their juices and are beginning to collapse. Let cool until you are able to coarsely chop them. Reserve the cherries and their juices.
For the vanilla ice cream:
In a large bowl, whisk all ice cream base ingredients together for at least 2 minutes, until the sugar is dissolved. Churn in your ice cream maker according to the manufacturer's directions.
Once the ice cream is churned, place half the ice cream base in the bottom of a 9x5 loaf pan or other ice cream container, then add half the cherries on top, then add the rest of the ice cream followed by the rest of the cherries and their juices. Lightly swirl the cherries into the base with a knife until you like the pattern.