Ingredients:
2 cups pitted cherries, fresh or frozen
1 cup granulated sugar
2 cups heavy cream
1 cup whole milk
1 vanilla bean, split and seeds scraped (or 1 tablespoon vanilla extract)
Pinch of salt
Directions:
In a saucepan over medium heat, combine the cherries and sugar. Cook, stirring occasionally, until the cherries release their juices and the sugar is dissolved, about 5-7 minutes.
Remove from heat and let the cherry mixture cool slightly. Then, transfer to a blender or food processor and puree until smooth.
In a separate saucepan, heat the heavy cream, whole milk, vanilla bean (including the scraped seeds), and salt over medium-low heat until it begins to simmer. Remove from heat.
Strain the cream mixture to remove the vanilla bean.
Gradually whisk the cherry puree into the strained cream mixture until well combined.
Refrigerate the mixture until thoroughly chilled, preferably overnight.
Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer the churned ice cream to a freezer-safe container and freeze for a few hours until firm.
Serve scoops of delicious homemade cherry vanilla ice cream and enjoy!
Prep Time: 15 minutes | Cooking Time: 7 minutes | Total Time: 22 minutes (plus chilling and freezing time)
Kcal: 310 kcal | Servings: 6 servings
