Homemade Cherry Garcia Ice Cream
A homemade take on the classic Cherry Garcia ice cream, combining fresh cherries, rich custard, and chocolate chips for a creamy, fruity dessert you can customize and enjoy anytime.
Equipment
- 1 Ice Cream Maker (or alternative churn method)
- 1 Medium Saucepan (3-quart)
- 1 Fine Mesh Sieve
- 1 Stand or Hand Mixer
- 1 Loaf Pan (9 x 5 x 3 inches, for no-churn option)
Ingredients
- 1 ½ lbs cherries pitted
- 1 ½ cups whole milk
- 2 cups heavy whipping cream
- 6 large egg yolks
- 1 ¼ cups granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips or chunks
- Pinch of salt
Instructions
- Prepare Your Ice Cream Maker: Begin by placing the ice cream maker’s churn bowl into the freezer. This step is crucial as it chills the bowl thoroughly, which helps the ice cream mixture freeze evenly and develop that smooth, creamy texture. Make sure to freeze the bowl for at least 12 hours or according to your machine’s instructions before starting the recipe.
- Pit and Portion Cherries: Start by pitting your cherries carefully, removing all stems and pits. Once pitted, divide the cherries into two portions: 1 pound for cooking and 1/2 pound for chopping fresh later. This division allows some cherries to be cooked down into a luscious sauce while the others add fresh bursts of flavor and texture in the finished ice cream.
- Macerate Cherries with Sugar: Place the 1 pound of pitted cherries into a small saucepan. Sprinkle 1/4 cup of granulated sugar over them, gently stirring to coat. Let this mixture sit at room temperature for about 30 minutes. This process, called maceration, draws out the cherries’ natural juices and softens the fruit, helping to create a flavorful cherry syrup during cooking.
- Heat Milk for Custard Base: Pour the whole milk into a 3-quart saucepan and set it over medium-low heat. Stir the milk regularly to prevent it from sticking to the bottom or scorching. Slowly heat the milk until it reaches approximately 195°F (just below boiling). This gentle heating prepares the milk for combining with the egg yolks to form a creamy custard base.
- Whisk Egg Yolks and Sugar: While the milk heats, crack the egg yolks into a medium mixing bowl. Add 1 cup of granulated sugar to the yolks and whisk vigorously until the mixture is pale and slightly thickened. This step ensures the sugar begins to dissolve and the yolks will incorporate smoothly with the hot milk without scrambling.
- Temper the Egg Mixture: Once the milk reaches the correct temperature, slowly pour about half of it into the egg yolk mixture, whisking constantly. This gradual addition, known as tempering, warms the eggs gently, preventing them from cooking too quickly and curdling. After fully combining, pour the entire egg and milk mixture back into the saucepan.
- Cook Custard Until Thickened: Return the saucepan to medium heat and cook the custard, whisking constantly. This continuous stirring is vital to prevent lumps or scrambling. Continue cooking until the custard thickens enough to coat the back of a spoon — usually when it reaches about 170–175°F. If lumps form, keep whisking; they will smooth out with constant motion.
- Strain and Cool Custard: Immediately strain the custard through a fine mesh sieve into a medium bowl set over an ice bath (a larger bowl filled with ice and water). Straining removes any lumps or cooked bits, ensuring a silky smooth texture. Cover the bowl tightly with plastic wrap, pressing it directly onto the custard surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours to cool completely.
- Cook Cherry Sauce: After the cherries have macerated for 30 minutes, add 1 teaspoon of fresh lemon juice to the saucepan. Place it over medium heat and cook, stirring occasionally, until the cherry juices thicken into a syrupy consistency. This usually takes about 30 minutes. The lemon juice brightens the flavor and balances the sweetness.
- Separate Cherries and Syrup: Once the sauce has thickened, pour the cherry mixture through a sieve over a bowl to separate the cooked cherries from the syrup. Set both aside — the syrup will be folded into the ice cream base, while the cooked cherries will be mixed in later to add texture.
- Combine Custard, Cream, and Flavorings: Take the chilled custard base from the refrigerator and whisk in the heavy whipping cream, reserved cherry syrup, 1 teaspoon of vanilla extract, and a pinch of salt. Whisk until all ingredients are fully incorporated and the mixture is smooth. This step enriches the ice cream base with creaminess and balanced flavor.
- Start Churning Ice Cream Base: Remove the churn bowl from the freezer and pour the prepared ice cream base into it. Set your ice cream maker to churn according to the manufacturer’s instructions, usually about 20 minutes, until the mixture thickens to a soft-serve consistency. This slow churning process incorporates air and freezes the mixture evenly.
- Add Cherries and Chocolate Chips: When the ice cream reaches the soft-serve stage, gently fold in the chopped fresh cherries, cooked cherries from the sauce, and chocolate chips or chunks. Return the mixture to the ice cream maker and churn for an additional 15 minutes. This ensures the mix-ins are evenly distributed throughout the ice cream.
- Freeze for Firm Texture: Transfer the churned ice cream into a freezer-safe container or bowl. Cover tightly with plastic wrap or an airtight lid to protect against freezer burn. Place it in the freezer for 3 to 4 hours to firm up to a scoopable consistency. This final freeze allows the flavors to meld and the texture to solidify.
- Serve and Enjoy: Once fully frozen, scoop your homemade Cherry Garcia ice cream into bowls or cones. Enjoy the perfect balance of tart cherry bursts, rich chocolate, and creamy custard that only homemade ice cream can offer. Store any leftovers in the freezer, covered tightly, for up to one week for optimal freshness.
Notes
- Use ripe, fresh cherries for the best flavor; frozen cherries can work but may add extra moisture.
- Tempering the egg yolks slowly is crucial to avoid curdling and ensure a smooth custard.
- For an extra smooth custard, strain twice if needed.
- Customize this recipe by swapping cherries for other berries or fruits you prefer.
- If you don’t have an ice cream maker, try the no-churn method included in the original recipe for equally delicious results.
- Make sure to chill your ice cream base thoroughly before churning to achieve the best texture.
- Adding a pinch of salt helps enhance all the flavors and balance the sweetness.
