Cherry Nut Ice Cream – a delicious recipe with heavy whipping cream, egg yolks, sugar, salt, 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.
2
In a heavy saucepan, combine the egg yolks, sugar and salt; whisk in a small amount of hot cream.
3
Gradually whisk in remaining cream.
4
Cook and stir over low heat until the mixture reaches at least 160 and coats te back of a metal spoon.
5
Remove from the heat.
6
Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
7
Stir in almond extract.
8
Press plastic wrap onto surface of custard.
9
Refrigerate for several hours or overnight.
10
Fill cylinder of ice cream freezer two thirds full; freeze according to the manufacturer's directions.
11
Refrigerate remaining mixture until ready to freeze.
12
Stir the cherries, coconut, almonds and chocolate into the ice cream just until combined.
13
Allow to ripen in ice cream freezer or firm up in the refrigerate freezer for 2-4 hours before serving.
1895
kcal
Calories
163
g
Fat
85
g
Carbs
27
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, 3 egg yolks, 1 cup sugar, ⅛ teaspoon salt, 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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