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Friday, 3 August 2012

Cherry Ice Cream

Now that the weather is getting hotter here in M'sia, we usually will have to drink lots of liquid to quench our thirst.  Or we will think of ways to make some cold dessert or herbal drink to avoid heaty body too.  Are you making any of this?

I came across Nami Of Just One Cookbook just post her Cherry Ice Cream lately and as I still have some cherries in my fridge, and so I thought I make the same Cherry ice cream too.  I think I prefer to make ice cream without the egg yolks in it ~ easy and to avoid what to do with the egg whites later on.

Recipe adapted from Nami of Just One Cookbook

2 cups (500 ml) heavy cream
1 cup (250 ml) whole milk
¾ cup (150 g) granulated sugar
Pinch of salt
1 vanilla bean
1 tsp. vanilla extract
2 cups cherries (when pitted and quartered)

In a medium saucepan, heat 1 cup of the cream, sugar, and salt.

Split the vanilla bean in half lengthwise with knife and scrape the seeds with spoon.

Put both seeds and pod in the pan.

Stir the mixture over medium heat until sugar completely dissolves.

Remove from the heat and add the vanilla extract, the rest of the heavy cream (1 cup) and milk. Mix well.

Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.

Cut cherries into quarters.

Take out the vanilla bean pod before churning. Process the mixture in your ice cream maker according to manufacturer’s

In last 5 minutes add in the cherries. Combine ice cream and cherries well.

Put the ice cream in an airtight container and let it firm by freezing it for several hours.

  Delicious and yummy ice cream.

       Want a ice cream in a bowl or in a cone ?
       Oooh, it is dripping, I got to lick it up............... slurp !!   Are you drooling?


  1. Hi Mel, pass me the cone... your cherry ice cream look good and very tempting.

    You can collect the egg whites, keep in the freezer for African marble cake, it's a very spongy and soft cake. I use to make this whenever I got enough 10 egg whites.

    Have a nice day, regards.

  2. Hi Amelia,
    Yes, ice cream in cone taste better, with the crunch right?
    Wow,10 egg whites to bake for this cake? Egg yolks to bake Kek Lapis, and Egg whites to bake this African marble cake, ehh.
    Enjoy your weekend!

  3. Hi Mel, about the egg whites, when you break the egg store the whites in plastic bag tighten with rubber band or container, store in freezer immediately. Can last for 3 months no problem. But if your don't want to store too long there are many ways to used egg whites. I'd posted a Japanese bread recipe using egg white only or angel cake. Sometimes I used for coconut candy, cake lapis using egg whites only or certain jelly recipe require egg whites too.

    For savory you can use it for steam prawns, sweet sour crab or tofu soup. I never waste any egg whites. LOL

    1. Thank you Amelia! I should addressed you "See Fu". Do you store all the egg whites in one whole container/plastic bag OR few pcs of egg whites in separate bags so it is easy for you to measure out the ingredients later on? Need to ask your advise so I can learn few tips from you. Thanks Amelia, for being a wonderful friend.

    2. Hi Mel, No "See Fu" we are all learning from each other, that's the fun of blogging. I'll be back to blogging soon after settle my work and my hiccups with SIL pushing around who to take care of my dementia MIL. :(

      I usually store egg white in zip log bag, 1 each easier for me whenever I want to use it.

      Nice to meet you too, sometimes friends treat us much better than our own family member.
      Have a nice weekend.

  4. These look awesome! Yes, I'm totally drooling over here. I still have some cherries in my fridge....maybe I should just go make some now. :)

  5. Hi Mel, drop by to wish you HAPPY FRIENDSHIP DAY.

    Have a nice weekend. regards & hugs to you.

  6. Wow, cherry ice cream is one of my hot favorites. Cannot resist!

  7. I also try to avoid adding egg yolks in making ice cream because high cholestrol of egg yolks, but i just curious what is the diffrence by adding egg yolks, i must try one day to find out. Ya, i also bookmarked this Nami's ice cream, look so tempting!

  8. Wow that looks so good! I like I like!!! :) I want!!
    I think adding yolks seem to make the ice cream creamier and richer, and a better texture too.

  9. Awesome icecream...
    Feels like 'licking' the dripping, melting icy-mo in the last photo ;P ...ooops I puasa :)

  10. I want it both in a bowl and in a cone :p
    This looks fantastic! I really need to but an ice cream maker!

  11. Hi Mel! I really don't know why but somehow I don't get ping back from your post (although you link back to the ice cream post). So strange! I'm sorry it took me a while to find out about your post. Thank you for trying this recipe and I am glad you enjoyed it. My children and I still miss this ice cream (we finished it pretty quickly). :-)

    1. Hello Nami,
      At least I am glad too that you know I had made this Cherry Ice Cream! I always enjoyed using most of your recipes! Thanks again Nami