Dessert: Cherry Vanilla Ice Cream Dessert

Homemade ice cream with a cherry candy crumble.

Ingredients

1 stick butter
2 cups maraschino cherries, chopped
1 (13.5 oz) can evaporated milk, chilled
1/2 teaspoon salt
ice
4 large eggs, lightly beaten
1 vanilla bean, split and scraped
2 cups sugar
3 cups whole milk
1 cup all-purpose flour
1/4 cup brown sugar
1/3 cup almonds, slivered
whipped cream, for garnish

Instructions

In a large saucepan, combine milk, sugar and vanilla bean seeds and pod. Cook over medium-low heat, just until small bubbles form around edges of pan, stirring occasionally.
Pour 1/4 of hot milk mixture over beaten eggs, whisking constantly. Pour egg mixture into remaining hot milk mixture, whisking constantly. Cook, over low heat, stirring constantly, for 5 to 7 minutes, or until mixture thickens and coats a spoon. Remove from heat; pour through a wire mesh strainer into a bowl.
Fill a large bowl with ice. Place bowl containing milk mixture in ice, and let stand, stirring occasionally for 20 minutes. Remove bowl from ice bath and stir in salt, evaporated milk and cherries. Cover and chill for 2 hours.
Pour mixture into freezer container of 1 gallon electric ice cream maker and freeze according to manufacturer's instructions. If a firmer texture is desired, transfer ice cream to an airtight container and freeze for 2 hours or until firm.

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