Cherry Ice Cream

    2 hours 40 minutes

    This is a delicious cherry ice-cream that is easy to make and fun to eat. The balsamic vinegar when marinating the cherries is the key ingredient.

    19 people made this

    Serves: 6 

    • 500g cherries, stones removed, quartered
    • 3 tablespoons freshly squeezed lemon juice
    • 1 tablespoon balsamic vinegar
    • 200g sugar, divided
    • 1 cup (250ml) milk
    • 500ml cream
    • 1 teaspoon vanilla essence

    Preparation:20min  ›  Cook:20min  ›  Extra time:2hours marinating  ›  Ready in:2hours40min 

    1. Mix cherries, lemon juice, 100g of the sugar and vinegar in a small bowl and leave to infuse for 2 hours.
    2. Drain cherries, retaining the juice. Mash half of the cherries either with a fork or a food mixer; the other half can be left quartered.
    3. In another bowl, mix the milk and remaining sugar with an electric mixer until the sugar has dissolved (about 1-2 minutes). Then stir in the cream, cherry juice, mashed cherries and vanilla.
    4. Put the mixture into an ice cream maker and leave for 20-25 minutes to blend until the mixture has thickened. About 5 minutes before the end of the mixing time add the quartered cherries and continue mixing.
    5. The ice cream will then be wonderfully creamy. Once the ice cream is solid, put it into a firmly closing a container and leave it in the freezer for two hours. Remove it from the freezer about 10 minutes before serving.

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    Reviews in English (4)


    Wow Julian, this is THE BEST ice cream recipe I have ever made! After a day of cherry picking in the Adelaide Hills, I found your recipe and gave it a go. My partner promptly declared it my 'PB - Personal Best'! And I've shared it with friends who all loved it. Thanks for your recipe - its absolutely delicious.  -  28 Jun 2013


    Delicious! Was sceptical about the balsamic vinegar but the end result is excellent.  -  12 Feb 2014


    Can l make this with unsweetened soya milk  -  17 Mar 2015  (Review from Allrecipes UK & Ireland)