Cherry Garcia Ice Cream
Incredibly creamy no-churn ice cream infused with the natural sweetness of fresh cherries, and loaded with flecks of dark chocolate and sweetened cherries!
Ingredients
- 2 cups (12 ounces) fresh sweet cherries, stemmed and pitted
- ½ cup granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 1 (14 oz) can sweetened condensed milk
- 2 cups heavy cream
- ¾ cup semi-sweet chocolate, chopped or chips
Instructions
- Cut the cherries in half or in quarters, depending on the size. Place cherries into a medium saucepan, and stir in the sugar and lemon juice. Bring to a boil over medium heat, stirring constantly. This should take about 5 minutes. Once it's boiling, reduce heat to medium-low and simmer/reduce for 10-15 minutes, stirring occasionally.
- Remove from heat, then stir in the vanilla and almond extract. Pour cherries into a fine mesh sieve set over a medium bowl, to separate the cherries from the syrup. Allow the cherries and syrup* to cool completely.
- Pour sweetened condensed milk into a medium bowl, and stir in cooled cherry syrup until completely incorporated; set aside.
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form. Remove bowl from mixer. Add the sweetened condensed milk mixture to the whipped cream, and fold everything together until mostly combined. Fold in the cooled cherries and chopped chocolate.
- Pour ice cream mixture into a freezer-safe container. Chill the ice cream in the freezer for at least 6 hours, preferably overnight.
- Scoop, serve, and enjoy!
Notes
*You should end up with about 1/2 cup cherry syrup.