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🍽️ Homemade Vanilla Ice Cream with Cherries

285 kcal · 30 min · 4 servings

Ingredients

• 1 l ice cream approx. 16 portions (scoop of approx. 5 cl volume
• 0.5 l milk
• 0.25 l whipping cream
• 1 vanilla pod
• 7 egg yolks
• 200 g sugar
• 250 g raspberries
• 2 tbsp powdered sugar
• 1 jar sour cherries (350 g content)
• 2 tsp cornstarch
• 3 tbsp sugar
• 1 piece lemon peel
• ice cream cone bag

Instructions

1. 1. Slice the vanilla pod lengthwise.
2. 2. Scrape out the vanilla seeds with a knife.
3. 3. Add the vanilla seeds and the empty pod to the cream and milk mixture.
4. 4. Bring the milk mixture to a boil while stirring.
5. 5. Whisk the egg yolks and sugar in a bowl until creamy.
6. 6. Slowly pour the hot milk into the egg yolk mixture while stirring.
7. 7. Pour the entire mixture back into the saucepan.
8. 8. Fish out the vanilla pod from the cream.
9. 9. Continue stirring the cream over low heat with a wooden spoon.
10. 10. Let the cream thicken until it becomes viscous.
11. 11. Make sure the cream does not boil again.
12. 12. Strain the vanilla cream through a fine sieve.
13. 13. Place the bowl with the cream into an ice water bath.
14. 14. Let the cream cool down and stir it occasionally.
15. 15. Put the cherries and their juice into a saucepan.
16. 16. Take two tablespoons of the cherry juice.
17. 17. Mix this juice with the cornstarch until smooth.
18. 18. Add the sugar and lemon zest to the cherries in the pot.
19. 19. Bring the cherries to a boil.
20. 20. Stir the cornstarch-juice mixture into the cherries.
21. 21. Bring the mixture to a boil again until it thickens.
22. 22. Transfer the cherry compote into a bowl.
23. 23. Let the compote cool down completely.
24. 24. Pour the cold vanilla cream into the ice cream maker.
25. 25. Let the ice cream finish freezing in the machine.
26. 26. Add about half of the cherry compote juice to the ice cream.
27. 27. Marble the ice cream with a spatula by folding in the juice.
28. 28. Without a machine, fill the ice cream into a shallow metal bowl.
29. 29. Let the ice cream freeze in the freezer compartment.
30. 30. Stir the ice cream repeatedly during the first hour.
31. 31. Add the juice at the end and marble the ice cream.
32. 32. Scoop balls from the finished ice cream.
33. 33. Place the ice cream into the ice cream cones.
34. 34. Garnish the ice cream with some of the remaining cherry compote.

Nutrition per serving

• kcal: 285
• Protein: 4 g · Fett/Fat: 15 g · Carbs: 35 g