Traditional recipes

Cherry and amaretto ice cream recipe

Cherry and amaretto ice cream recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Cherry desserts

Fresh cherries are blended in a lightly sweet milk and cream mixture in this smooth ice cream. Amaretto liqueur adds an extra bit of cherry flavour.

5 people made this

IngredientsServes: 8

  • 225g fresh cherries, pitted
  • 400ml whipping cream, divided
  • 180ml milk
  • 100g caster sugar
  • 1 pinch salt
  • 2 tablespoons amaretto liqueur (optional)
  • 1 teaspoon lemon juice
  • 1 teaspoon cornflour (optional)

MethodPrep:15min ›Cook:20min ›Extra time:4hr freezing › Ready in:4hr35min

  1. Heat cherries, 250ml whipping cream, milk, caster sugar and salt in a saucepan over medium heat until mixture starts to steam, 5 to 7 minutes. Reduce heat to medium-low and continue cooking for 15 minutes more.
  2. Pour cherry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer blended mixture to a large bowl and stir in remaining 150ml cream.
  3. Chill in the fridge until completely cold, about 2 hours; stir in amaretto liqueur, lemon juice and cornflour. Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.

Tip:

Take the ice cream out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Too greasy for my liking.-02 Mar 2018


No Churn Cherry Amaretto Ice Cream

This no churn cherry amaretto ice cream is the perfect summertime treat. So easy to make (no ice cream machine required!) and perfectly sweet. It combines the deep flavor of bing cherries and sweet amaretto.

Growing up in Ohio summer was not summer without ice cream. My parents were never one to let us sit in the house and waste our summer so we were forced outside and not allowed back into the house until it was time to eat dinner. Sometimes on the weekend my dad would bust out his old fashioned ice cream maker and in between runs through the sprinklers we would take turns churning the ice cream and waiting impatiently to give it a taste.

Of course my favorite summer ice cream flavor is peach BUT it&rsquos just a little too early to be busting out the peaches. I like to wait until mid summer when they are so ripe you can walk into the market and smell them calling your name.

So this time around I went with my second favorite summer fruit &ndash cherries. Lately I have been obsessed with this store bought cherry amaretto ice cream so I opted to give it a whirl and try making it for myself. Plus June is Dairy Month so I&rsquom all about celebrating that party. Did you know that New York is the top yogurt producing state in the country? Most people think of NYC when they think of New York but really there is so much more. New York is 4th in national dairy farming and has more than 5,000 dairy farms across the state.

So yeah, NY is all about that protein packed milk.

Oh, wanna know one more thing about this ice cream? I didn&rsquot feel like freezing my ice cream maker bowl so I went full on no churn ice cream. Which is basically just a fancy way of saying I whipped some cream, threw in some sweet milk, cherries and booze and froze it up.

It&rsquos really so easy I&rsquom not even sure I need a fancy ice cream maker.

But I still sorta want one.

While I was taking these pictures I started getting super frustrated at my melty ice cream but then I had to stop and laugh. Melty ice cream was my favorite as a kid. I would wait for it to melt, stir it up in the bowl to make a fake soft serve and then eat every last drop. My hands and face always got so sticky from the dripping of the ice cream and my desire to truly eat every single drop.

Want to know some more fun facts about dairy? Greek yogurt has twice the amount of protein as most regular yogurt. PLUS just one 8 ounce glass milk contains as much potassium as 1 small banana. Do you know what this all means? It means that dairy rocks our world and you should most definitely get on the recommended 3 servings a day train.

Interested in what it&rsquos like to live the life of a dairy farmer? Meet Sandy Prokop, a dairy farmer at Crossbrook Farms in Middleburgh, New York, and see her explain how 61,000 pints of milk makes it from her farm to New York City schools without ever being touched by human hands.


Cherry Amaretto Ice Cream (Dairy Free)

Ingredients:

  • 1 Cup of Blended Cherries (I used my blender to puree the cherries)
  • 2 -13.5 Ounce Cans of coconut milk
  • 1/2 Teaspoon almond extract
  • 3/4 – 1 Cup raw honey
  • Pinch of salt
  • 1 Cup of Chopped Up Cherries

Instructions:

  1. Blend cherry puree, coconut milk, almond extract, raw honey and sea salt together.
  2. Blend until ingredients are combined.
  3. Mix 1 cup of chopped cherries into the ice cream mixture and pour into ice cream maker.
  4. Freeze according to ice cream maker’s manufacturer’s instructions.

This is some of the BEST ice cream I&rsquove ever made! EVER! I absolutely love this Amaretto Ice Cream with chocolate fudge swirls, mini chocolate chips and Amaretto pecans and I am so stoked that I actually still have some in my freezer! And what&rsquos even better is that it&rsquos real ice cream! Made with sugar, cream, milk, and Amaretto Liqueur.

I have to let you in on a little personal opinion of mine &ndash there is no such thing as &ldquolite&rdquo or &ldquoskinny&rdquo or &ldquofat-free&rdquo ice cream. Ice CREAM is all about the cream, the heavy cream! It&rsquos supposed to have at least 10% milk-fat. If it doesn&rsquot have milk-fat, it&rsquos NOT ice cream!

Do yourself a favor and skip any and all of the diet ice creams.

I am also not a big fan of no-churn ice creams. Sorry, but I am not a fan of the texture of it. I much prefer the mouth-feel of real churned ice cream.

Just do yourself a favor and get an ice cream maker. You&rsquoll thank me for it in the long run!

I have this KitchenAid Ice Cream Maker Attachment that I love! Yes, it takes up space in the freezer and you need to remember to pre-freeze it in advance, but for the price, I think it&rsquos great.

Now, you get a Cuisinart 2-Quart Automatic Ice Cream Maker but it takes up space, and you still need to pre-freeze the metal bucket, and I don&rsquot think that they make as much ice cream as the KA one.

However, if you&rsquore a serious about your ice cream, you can always go big and get a compressor style maker like this Breville Smart Scoop Ice Cream Maker or this Whynter Ice Cream Maker. I&rsquod love to have one of these!

Make this great ice cream in your ice cream maker and send me a thank you card!


The beauty of no churn homemade ice cream

Who in their right mind would not want to make 10 minute ice cream that is better than what they sell in the store? Nobody – that’s who.

I’ve come to believe that you don’t need an ice cream maker for great ice cream. Just use a great no churn ice cream recipe and save the kitchen space!

Homemade Ice Cream is Creamier

I’ve been sad to watch popular ice cream brands moving away from using plenty of good cream. They are whipping a lot of air into their frozen concoctions and generally selecting low quality ingredients that I can’t get excited about. I’m sorry but you gotta have CREAM, not milk and you need REAL CHOCOLATE in recipes that call for chocolate in the ice cream. *end rant*

Making your own ice cream gives you total quality control and the finished product is something to be proud of! And of course this is a wonderful family activity everybody will enjoy!


The Case for Cherry Amaretto Crunch Ice Cream

However, I don&rsquot do anything easy. Ask Scott. Besides, will those store bought varieties have dried cherries soaked in Amaretto? I don&rsquot think so. Will the almonds be toasted just so and scattered throughout? Hmmm. In short, I could have it their way. Or I could do it, my way. How very Frank Sinatra of me.

So, I dusted off my ice cream maker, which hasn&rsquot seen daylight since September, and got busy.

During the summer, I was on an all-out ice-cream kick. I was making it at least once a week. At one point there was a glut of at least 3 different flavors tucked behind the frozen peas. (Good times, good times!)

However, that wasn&rsquot the current state-of-my freezer. There was no ice cream. And no cookies. We had even munched through all the leftover Christmas chocolate. With more than two weeks left before Valentine&rsquos Day (and those cute velvet heart boxes loaded with truffles &mdash hint, hint), we were living in a sugar-free zone. Unintentionally, I assure you.

Something had to be done, so I made a custard base for ice cream, drowned some cherries in Amaretto and toasted a handful of almonds to a deep golden brown. When the amaretto ice cream was nearly finished, I sprinkled in the nuts so they would maintain their satisfying crunch. Adding them when the custard is looser can affect the crunch.

A few more hours in the freezer to firm up and it was ready. Creamy, sweet and lush with plenty of chewy cherries. I could add sprinkles and whipped cream, but why? It was exactly what I wanted. Now it&rsquos your turn&hellip


Cherry Amaretto Preserves

When you have 20 pounds of cherries, you're just not going to be able to eat them or bake with them ALL before some start to rot. I mean, maybe if you have a big enough family, but I don't.

Anyway, cherry preserves are one of my favorites, so I knew I wanted to can with some of them. I've made other cherry jams in the past, so I considered a few flavors before settling on this one.

I considered a blend of stone fruits. But I really wanted the cherry flavor, and when considering flavors to complement the cherry, the one everyone thinks of first is, of course, almonds.

I don't know if it's possible to make preserves with actual nuts, but you can get that almond-y flavor with amaretto, almond-flavored liqueur. First, the cherries are macerated for 24 hours in a mixture of amaretto and sugar. Then the cherry juices and amaretto and reduced with pectin, then boiled with cherries and lime juice.

The resulting jam is intensely cherry-flavored with a subtle almond-y after-taste. It is amazing! It is delicious on toast, but you can do so much more with jam, like warming it before spooning over ice cream, swirling it into yogurt or oatmeal, use it as a filling between cake layers, use it to fill doughnuts, or use it to top waffles or pancakes.

Homemade canned preserves that are made with sugar and canned in boiling water (like this one) that are stored in a cool, dry place should last about 2 years unopened. Once opened, store in the refrgierator, and use within 3 months.

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Cherry Amaretto Ice Cream Bars Recipe

Looking for it at an ice cream parlor? You won’t find it the way these were made.

Have one of these cherry amaretto ice cream bars as a pre-workout snack right before an intense bout at the gym or a long run at the track. These sustainable energy ice cream bars are made with Sunwarrior’s best protein and endurance supplements to get you through even the most strenuous workouts without the jitters or caffeine crash.

As it is all natural—unlike most energy boosting supplements which are loaded with sugar, additives, and elevated caffeine—one or two bars can get you the through the day without the troublesome side effects. Made with cherries and vanilla, these taste way better than any energy drink.

Cherry Amaretto Ice Cream Bars

2 cups unsweetened coconut milk

Cherry Amaretto Ice Cream Recipe

Ingredients:

4 cups Bing cherries, pitted and halved

2 cups heavy whipping cream

1 can (14 oz) sweetened condensed milk

Instructions:

  1. Heat a medium skillet over moderate heat and throw in the tossed cherries.
  2. Sprinkle dark brown sugar over them and pour in cherry juice.
  3. Cook them until they soften and release their juice, while mashing them with a spoon.
  4. Turn off the heat and tip them into a wire mesh strainer to sieve out the juice.
  5. Reserve half of the solid residue and discard the rest allow to cool.
  6. Pour the cherry juice into a bowl with condensed milk and spoon in the reserved cherry pulp.
  7. Stir them together along with vanilla bean paste and amaretto liqueur until mixed thoroughly.
  8. Whisk the whipping cream until they form stiff, dry peaks and fold it gradually into the above mixture to combine avoid over-mixing.
  9. Transfer this mixture into a freeze-proof container and leave in the freezer for 6 hours or until the ice cream is firm.
  10. Scoop large dollops of cherry amaretto ice cream into serving bowls and serve with fresh cherry chunks.

Image credit: https://www.flickr.com/photos/hinnosaar/7572150722/

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Cherry Amaretto Chocolate Chip Ice Cream

I’m officially crazy for cherries. After picking up three pounds at Trader Joe’s recently, I’ve found so many recipes to use them in. This was my first time working with fresh cherries, and I had no idea what a mess I would make while pitting them. With results as delicious as this, I’d say my stained fingers and counter were well worth it. I’ve read that straws work for pitting cherries, but I didn’t want to take any chances and picked up a cherry pitter instead. It reduced the mess some and was very effective.

The first recipe I had in mind before I even bought these cherries was ice cream, specifically something similar to Ben & Jerry’s Cherry Garcia. That is, hands down, one of my favorite ice cream flavors, and I knew I had to recreate it. This ice cream is another simple one, no eggs needed. The milk and cream are first infused with the cherries, then the whole mixture is blended, turning the ice cream a beautiful pink color. Additional cherries are added for texture and flavor, and the whole thing is finished with chocolate chips. The amaretto adds a delicate almond flavor and also prevents the ice cream from freezing too hard, which is especially useful when the ice cream is made without eggs. It’s been forever since I’ve had Cherry Garcia, but I think this recipe comes pretty close.

1½ cups pitted and halved fresh cherries

2 tablespoons amaretto liqueur

⅓ cup pitted and chopped fresh cherries

⅓ cup dark chocolate chips or chunks

Combine the 1½ cups cherries, milk, 1 cup of cream, sugar and salt in a medium saucepan. Heat over medium heat until the mixture begins to steam, then reduce heat to low and allow to sit for 15 minutes. Remove from heat and, using a blender or immersion blender, puree the mixture until smooth. Pour the mixture into a large bowl, preferably one with a pour spout, and stir in remaining cream. Chill until completely cold.

When ready to churn, stir in amaretto. Freeze in an ice cream maker according to manufacturer’s directions. When the ice cream has finished churning, place in an airtight container and fold in the remaining cherries and chocolate chips. Place in the freezer until completely frozen.


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