Cherry Custard Ice Cream

Serves: 6 servings



  • 2 egg yolks
  • 3/4 cup granulated sugar
  • 1 cup milk
  • 1 can (14 oz.) pitted sweet cherries in syrup
  • 1 1/2 cups whipping (35%) cream


  1. In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Set aside.
  2. In a medium saucepan over medium-low heat, bring milk to a simmer. Gradually whisk into the egg mixture.
  3. Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl. Let cool to room temperature.
  4. In a food processor or blender, puree cherries wtih syrup until almost smooth. Stir cherry mixture along with cream into milk mixture. Cover and refrigerate until completely cold or overnight.
  5. Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.

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