Can it get any easier than that?
I liked that first photo. It looks really gory. And who doesn’t like a bloody looking cutting board with large sharp knife and mysterious looking mass peeking out from the corner of a photograph to whet your appetite?
Note to self – bloody, gory, and mysterious looking mass probably shouldn’t be used when describing food anymore.
Of course, using a wooden cutting board for cherries was not my most wisest choice. A helpful tip: sprinkle salt on the stain, and rub with a lemon wedge. I had to do it a few times, but the stain is gone!
Moving on.
Since my homemade strawberry ice cream with no machine was the most popular post ever, I decided to try to one-up myself with this homemade cherry ice cream without ice cream machine OR eggs recipe! Beat that…me!!!
Homemade Cherry Ice Cream (no machine or eggs)
Ingredients:
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2 cups pitted cherries
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3/4 cup half-n-half
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1 cup cream
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3/4 cup milk
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1/2 cup sugar
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pinch of salt
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1 tsp. lemon juice
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2 Tbsp. Amaretto (optional)
Directions:
1) Have a large bowl on ice ready, and place a rimmed baking dish in the freezer. This is for pouring the ice cream mixture into later on. It’ll help speed up the cooling process.
2) In a saucepan, add cherries, half-n-half, cream, sugar and salt. Heat on medium heat. Right before boiling point, lower heat to simmer for 15 minutes. Put mixture into blender (CAREFULLY!) and purée.
3) Pour mixture into large bowl on ice. Add milk. Stir in lemon juice and Amaretto (optional). The Amaretto brings out the flavors of the cherries.
4) Pour mixture into frozen baking dish, freeze for 45 minutes. Take it out, break up frozen bits with whisk or spatula. Repeat this process at 30 minute intervals until it’s nearly impossible to break apart anymore.
5) Scoop into tupperware containers and place in freezer until ready to serve.
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Wash and pit 2 cups of cherries.
In a saucepan, add cherries, half-n-half, cream, sugar and salt. Heat on medium heat. Right before boiling point, lower heat to simmer for 15 minutes.
Pretend there’s a picture of me pouring this mixture into a blender…and cursing since I burned myself with splattering hot ice cream mixture because the lid wasn’t totally on.
Now, pour the puréed mixture into the large bowl over ice. Add milk, lemon juice and Amaretto (optional).
Pour into frozen baking dish. Freeze for 45 minutes. Take it out, break up frozen bits with whisk or spatula. Repeat this process at 30 minute intervals until it’s nearly impossible to break apart anymore.
Scoop into tupperware containers and place in freezer until ready to serve.
Ta-da! Who says you need an ice cream machine, or eggs?
This was so good I witnessed a human being eating it with his hands because he wasn’t given a spoon soon enough.
Enjoy!
yum yum! You should invest in a cherry pitter. i don’t have one either, and that is what my cutting board looked like this morning too LOL.
-muffy
I don’t have a pitter, so I pitted mine in a bowl, and there weren’t any bloody crime scenes to be found! haha
Your ice cream looks delicious. Thanks for the clear photos.
I MUST think ahead next time (pitter, non-wooden kitchenware, etc.) :)
WOW! this is just what i was looking for! a great recipe to make icecream from summer fruits without a machine! your icecream looks amazing! how many times did you whisk at 30 min intervals before the icecream was ready?
Hahah – when we made strawberry jam the spoon was bright red, it was a wooden spoon which was probably not the best idea. I think I am going to try this recipe this weekend.
Superbe!!! Thanks a million! I must go for this as my in-laws doesn’t have ice cream machine at hand. Strawberries and cherries are abundant in this time of the year…Thank you for sharing :-)
Veggiebelly – another name with the word ‘belly’ in it, I like it! Each time I made this recipe, I whisked 30 min. intervals 5 times. Hope that helps with an approximation of how long it takes.
L – Lemme know how it goes!
Pixen – You’re welcome. Glad I can help :)
The ice cream looks sooo good! It’s the photo that drew me in.
This ice cream looks so good!! Do you think I could substitute the milk and half n half, with soy milk or coconut milk instead, or even soy cream??
Holly J – You can try substituting with 1 cup soy milk and 2 cups soy cream, and just as you take it off the heat, stir in 2 tbsp. arrowroot (or cornstarch) to thicken before putting it into the blender. Skip the part with adding additional milk after it’s blended. I can’t tell you how it’ll turn out, but I’ve seen vegan recipes substituting milk all the time and resulting in looking the exact same.
I’m also lactose intolerant, and should really know this!! Hope this helps (crossing fingers)!
Nice Ice cream making method……….
Oh yuuuum! I have to try this out… like now! Thank you for sharing!
This has inspired me to make an ice cream like yours (no eggs… i’m lacto-vegetarian and no machine (i’m a poor student and can’t afford one!) I hope it is okay for me to link back to ur post as this inspired me to make my ice cream?
Thanks!
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