Cherry Nut Ice Cream – a delicious recipe with heavy whipping cream, sugar, salt, egg yolks, almond, sweet cherries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan, heat cream over medium heat until bubbles form around sides of saucepan; stir in sugar and salt until dissolved.
2
Whisk a small amount of the cream into the egg yolks. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160u00b0, stirring constantly. Do not allow to boil. Remove from heat immediately.
3
Cool quickly by placing bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in extract. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
4
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) In each batch stir cherries, coconut, almonds and chocolate into the ice cream just until combined. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
1898
kcal
Calories
164
g
Fat
85
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 cups heavy whipping cream, 1 cup sugar, 1/8 teaspoon salt, 3 large egg yolks, and more.
Yes, Cherry Nut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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