Dark Cherry and Amaretto Ice Cream

  • Yield 1 1/2 Quarts

Peak-season black cherries play with almond amaretto liqueur in this pretty ice cream.

Dark Cherry Ice Cream
Amber Wilson


2 cups whole milk
2 cups granulated sugar
Pinch of Kosher salt
1 vanilla bean bod, deseeded
2 cups heavy whipping cream
1/2 cup dark cherries, pitted and quartered
1 teaspoon amaretto liqueur


  1. In a medium saucepan over medium heat, combine milk and sugar. Stir occasionally until the sugar completely dissolves and tiny bubbles form around the edges of the pan. Take off the heat, and add the salt and vanilla seeds along with the vanilla pod to the milk and sugar mixture. Allow to steep and cool for at least 10 minutes.
  2. Whisk in the heavy whipping cream and discard the vanilla bean pod. Cover and place in the fridge for a few hours until completely chilled, at least 2 hours.
  3. Using an ice cream maker, add the chilled ice cream base to the machine and freeze according to the manufacturer’s instructions. Once the mixture has thickened, add the cherries and amaretto. Once the machine has finished, scoop the ice cream into a freezer proof container and freeze for at least 2 hours. Enjoy!

Summer Ice Cream | Relish.com

For more from Amber, try her Peach and Basil Ice Cream, Backyard Mint Ice Cream and Blackberry and Local Honey Ice Cream and visit her at For the Love of the South.

Dark Cherry and Amaretto Ice Cream Recipe | Relish.com



Get every new post delivered to your Inbox.

Join 267 other followers