When life gives you cherries…you make cherry stracciatella custard ice cream okkkkkk.
Growing up, my mom had very specific flavors that she loved. When it came to sweet treats, she would get the peanut M&Ms and eat the chocolate off the peanut M&Ms because she thought that chocolate tasted better than og M&Ms, she also loved the chocolate that came on the outside of a Klondike Bar…she loved the vanilla ice cream in the flavor Haagen-Dazs Swiss Vanilla Almond, she thought it tasted better than normal vanilla, and she also was absolutely in love with Ben&Jerry’s Cherry Garcia. As a kid I didn’t understand the Cherry Garcia hype—but then my brain fully developed.
The combination of cherries, vanilla, chocolate and touch of almond is just perfect. As you know I’ve used this combo in smoothies and yogurt bowls and ice cream pretty much every single day during the last few cherry seasons & now we are bringing it BACK. I look forward to it every year & this year we’ve elevated it even more.
The maple & vanilla bean custard base we know and love, creamy & smooth. Seasonal cherries cooked down with lemon for that sweet yet tart and beautiful pink. Plus a tiny dash of almond to bring out those flavors even further. And then ofc our chocolate drizzle that hardens in our ice cream so you get a crisp crunchy bite of chocolate ribbons in every scoop. It’s a match made in ice cream heaven.
BTW I got a new ice cream machine…trying out the cuisinart compression one, I usually use my kitchen aid attachment (which I love and kept). The nice thing about this compression one is I don’t have to freeze overnight and I can use it to make back to back ice cream…after more uses I will report back on what I prefer. PS—a cherry pitter is a kitchen tool I use so often during summertime and comes in clutch for this recipe. Let me know if you have any questions!!
Ok let’s get intoooo it….
Cherry Stracciatella Custard Ice Cream
Ingredients
