Wonderfully aromatic and refreshing homemade ice cream.


Recipe Summary

15 mins
20 mins
4 hrs
4 hrs 35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat cherries, 1 cup heavy cream, milk, sugar, and salt in a saucepan over medium heat until mixture is steamy, 5 to 7 minutes. Reduce heat to medium-low and continue cooking for 15 minutes more.

  • Pour cherry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer blended mixture to a large bowl and stir in remaining 3/4 cup heavy cream.

  • Chill in the refrigerator until completely cold, about 2 hours; stir in amaretto liqueur, lemon juice, and cornstarch. Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.

Cook's note:

Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).

Nutrition Facts

275 calories; protein 2.2g 4% DV; carbohydrates 21.8g 7% DV; fat 20g 31% DV; cholesterol 73.2mg 24% DV; sodium 48.9mg 2% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
The ice cream mix for this recipe is wonderful (I has some great, freshly picked tart cherries too) and I would keep that. The problem for me is in the adding of cornstarch just prior to freezing. I think this is an error in the writing of the recipe. I went with it just for the sake of following the recipe as written (leaving out the optional liqueur) and was very disappointed by the chalky taste in the frozen product. To add to the smoothness/creaminess of the ice cream, I think the cornstarch should be added to the mix as it is being heated, to activate the starch. I would use the recipe for the mix again, adding the cornstarch as I just noted or leaving it out altogether. The finished ice cream also remained somewhat soft (perhaps because of the problem with the cornstarch?) and there was no need to leave it on the counter prior to scooping. Read More