Easy Cherry Amaretto Ice Cream with a touch of Vanilla Bean Paste

Cherry Amaretto Ice Cream Recipe

Cherry Amaretto Ice Cream with a touch of Vanilla Bean Paste Recipe for Cherry Amaretto Ice Cream with a touch of Vanilla Bean Paste

It’s hard to imagine summers without ice cream. It’s even harder to decide the flavor to comfort your senses. But it’s hardest to wait for your turn in an ice cream parlor for your dose of frozen decadence. But why torture your sweet tooth with all those moments of impatient waiting when you can soothe your ice cream cravings anytime at home? Just whip up a large batch of this Cherry Amaretto Ice Cream, a delicious frozen treat and indulge! Opt for this no-churn version which doesn’t call for any fancy ice cream maker and prepare ice cream like a pro.

The condensed milk, whipping cream and natural flavors of vanilla bean paste creates a delectable base for any flavor you love; this cherry ice cream with a hint of nutty undertone is not an exception either. Apart from being light and creamy, the chunks of mashed cherries add a pleasant texture to this dessert, thus adding to its yum quotient. Just make sure you don’t squeeze out the juice from the cherry halves or pat them dry before incorporating them into the mixture; a juicy cherry chunk is always better than a dry chewy one!

Now rush to the recipe and stay cool this summer!

Cherry Amaretto Ice Cream Recipe

Serves: 6-8

Ingredients:

4 cups Bing cherries, pitted and halved

2 tbsp amaretto liqueur

2 cups heavy whipping cream

2 tbsp dark brown sugar

1 tbsp cherry juice

1 tsp Madagascar vanilla bean paste

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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