Homemade Cherry Amaretto Ice Cream
Enjoy a luscious blend of cherries and almond liqueur in this creamy homemade ice cream. Rich, flavorful, and easy to make, it’s a perfect dessert for summer or anytime you want a special treat. Churned to perfection and loaded with fresh fruit, it’s a simple way to impress family and friends.
Equipment
- 1 ice cream maker
- 1 medium saucepan
- 1 fine-mesh sieve
- 2 Heatproof bowls
- 1 Medium shallow pan
- Measuring Cups and Spoons
- 1 whisk
- 1 spatula
Ingredients
- 1 cup 236.6 ml heavy whipping cream
- 1 cup 236.6 ml half-and-half
- ¼ cup 59 ml almond liqueur (or non-alcoholic alternative)
- 4 large egg yolks
- ⅓ cup 66.7 g granulated sugar
- Pinch of salt
- ½ cup cherries halved
Instructions
- Prepare Equipment and Ingredients: Before starting, place your ice cream maker bowl and a medium shallow pan in the freezer for several hours or overnight. This ensures they are fully chilled for optimal ice cream texture. Gather all your ingredients and measure them precisely. Using a kitchen scale for dry ingredients like sugar helps achieve consistent results every time.
- Heat the Cream Mixture: In a medium saucepan, combine 1 cup heavy whipping cream, 1 cup half-and-half, and ¼ cup almond liqueur. Place the saucepan over medium heat. Using a whisk, gently stir the mixture while it warms, ensuring it does not come to a boil. Your goal is to heat the liquid until it is steaming and hot to the touch, creating a smooth base for the ice cream custard.
- Prepare the Egg Yolk Mixture: While the cream mixture is heating, take a small bowl and whisk together 4 large egg yolks, ⅓ cup granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened. This will create the custard’s structure and sweetness. Constant whisking ensures that the yolks are smooth and won’t curdle when combined with the hot liquid.
- Temper the Eggs: To avoid scrambling the yolks, slowly pour about ½ cup of the hot cream mixture into the yolks while whisking constantly. This process, called tempering, gradually raises the temperature of the eggs so they blend smoothly into the remaining hot cream mixture. Whisk steadily and thoroughly until fully incorporated.
- Cook the Custard: Transfer the tempered egg mixture back into the saucepan with the remaining cream. Return the saucepan to medium heat. Stir continuously with a whisk or spatula, making sure to reach every corner of the pan. Cook until the mixture thickens slightly and reaches a temperature just below boiling (around 170–175°F / 77–80°C). The custard should coat the back of a spoon without running off too quickly. Do not let it boil, or the eggs will curdle.
- Strain the Custard: Once thickened, remove the saucepan from heat. Place a fine mesh sieve over a heatproof bowl and pour the custard through it. This step removes any tiny bits of cooked egg and ensures a silky, smooth texture. Allow the custard to cool slightly at room temperature for 15–20 minutes.
- Chill Overnight: Cover the bowl with plastic wrap or a lid, pressing it gently onto the surface of the custard to prevent a skin from forming. Transfer the bowl to the refrigerator and chill for at least 8 hours or overnight. This allows the flavors to meld and ensures the mixture is cold enough for churning.
- Churn the Ice Cream: Following your ice cream maker’s instructions, pour the fully chilled custard into the prepared frozen ice cream bowl. Turn the machine on and churn until the mixture thickens to a soft-serve consistency. This usually takes 20–25 minutes, depending on your machine. Stir gently but continuously to ensure even freezing.
- Add the Cherries: A few minutes before churning is complete, add ½ cup halved cherries to the mixture. Fold them in evenly with a spatula or the ice cream maker’s mixing paddle. This ensures every scoop has juicy cherry pieces without breaking them apart.
- Freeze Until Firm: Transfer the churned ice cream into the pre-frozen shallow pan. Smooth the top with a spatula, cover tightly with plastic wrap or a lid, and place it in the freezer. Allow it to firm up for at least 2–4 hours before serving. The ice cream will thicken and achieve the perfect scoopable texture.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and enjoy immediately. The rich, creamy texture paired with the sweet almond flavor and juicy cherries makes each bite indulgent. For added presentation, garnish with extra cherries, a drizzle of almond liqueur, or crushed nuts if desired.
Notes
- Almond Liqueur Options: You can use either traditional Amaretto or a non-alcoholic almond liqueur like Lyre’s Amaretti. Both provide that signature nutty flavor, but non-alcoholic versions make this dessert family-friendly. Adjust the quantity slightly if your liqueur is very sweet to balance the custard.
- Cherry Varieties: Fresh cherries are ideal, but you can also use frozen cherries that have been thawed and drained. Maraschino cherries work in a pinch, though they add extra sweetness. Halve or quarter cherries to distribute evenly throughout the ice cream.
- Egg Yolks: Use fresh, high-quality eggs for the best flavor and texture. Ensure they are at room temperature before mixing with hot cream to prevent curdling.
- Sweetness Control: Granulated sugar is standard, but feel free to substitute with coconut sugar or another sweetener if you prefer a slightly healthier alternative. Adjust gradually to maintain texture.
