Ingredients:

  • 2 cups (300g) fresh dark sweet cherries, pitted and halved
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp Kirsch or vodka
  • 2 cups (480ml) heavy cold cream (36% fat or higher)
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 2 tbsp light corn syrup
  • 1.5 tbsp high-quality vanilla bean paste or pure extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Combine pitted cherries, 1/4 cup sugar, and lemon juice in a saucepan.
  2. Simmer over medium heat for 10 minutes until the liquid is syrupy and coats the back of a spoon. Note: This step removes excess water that would otherwise turn into ice shards.
  3. Remove from heat and stir in the Kirsch or vodka.
  4. Transfer to a bowl and chill completely in the refrigerator.
  5. Whisk the milk, 3/4 cup sugar, corn syrup, and salt in a large bowl.
  6. Continue whisking until the sugar granules are completely dissolved and no longer feel gritty.
  7. Stir in the heavy cream and vanilla bean paste gently. Note: Avoid over whisking here to prevent premature butter formation.
  8. Pour the chilled vanilla base into your ice cream maker.
  9. Churn for 15 minutes to 20 minutes until it reaches the consistency of soft serve.
  10. During the last 2 minutes of churning, add half of the chilled cherry mixture.
  11. Turn off the machine and fold in the remaining cherries by hand to create distinct ribbons.
  12. Transfer the mixture to a pre chilled container immediately.
  13. Press a piece of parchment paper directly onto the surface until no air gaps remain.
  14. Freeze for at least 4 hours until firm enough to scoop without collapsing.