Cherry ice cream

Category: Dairy and egg dishes
Cherry ice cream

Ingredients

Frozen cherries b / c 250 g
Powdered sugar 8 Art. l.
Cream 33% 500 g

Cooking method

  • Frozen cherries, slightly melted, grind with a blender together with powdered sugar.
  • Add the chilled cream and beat the whole mixture a little more with a blender.
  • Pour into an ice cream bowl and turn on.

The dish is designed for

about 900 g

Time for preparing:

20 minutes

Note

Initially, I set the maximum time - 30 minutes, but after 15 minutes the ice cream filled the entire bucket, and after 20 minutes I had to turn off the ice cream maker, since it had already started to crawl out over the edge.

Cherry ice cream

It turned out to be very strong, did not fall from the shoulder blade

Cherry ice cream

AlenaT
What a beautiful color!
Did you freeze it in the freezer?
How does it behave there?
No pieces of ice?
Tatiana S.
Quote: AlenaT

What a beautiful color!
Did you freeze it in the freezer?
How does it behave there?
No pieces of ice?

There are no pieces of ice, but I keep them in the freezer, because it is impossible to devour such an amount at once

When the ice cream is ready, I put it in plastic containers and put it in the freezer.
Only before further use I give it a little warmth, otherwise it is so hard that it is simply impossible to make balls with an ice cream spoon.
Babushka
Beauty!
fronya40
beauty! What kind of ice cream do you have? interesting, but with cream 20% will work?
LightTatiana
Great! I have grated cherries with sugar in the freezer since summer ... It remains only to buy cream ... I will definitely do it ..
Tatiana S.
Quote: fronya40

beauty! What kind of ice cream do you have? interesting, but with cream 20% will work?
I have a Clathronic. In the summer, I made from fresh cherries with the addition of condensed cream + 1 tsp. gelatin soaked in 50 ml of milk, and took 10% cream, heated them, dissolved the swollen gelatin and 3 tbsp. l. Sahara. In general, it turned out to be milk jelly. Then I combined cherry puree with condensed cream + the resulting milk jelly + 200 grams of whipped chilled cream 33%.

And yesterday I decided to simplify the process. The taste did not suffer from this, and the cooking time was much less.

I also want to try to make with 20% or 22% of the Dmitrovsky plant, I really like them. I think it will work out, only less fat
Taia
I make such ice cream, I started with heavy cream, then I reduced the percentage of fat. Now I make with cream 18% fat. It just became less greasy, and did not affect the texture and taste of the ice cream itself.
Tatiana S.
Quote: LightTatiana

Great! I have grated cherries with sugar in the freezer since summer ... It remains only to buy cream ... I will definitely do it ..

Hello namesake! It's beautiful that the cherry has already been harvested! You can buy cream at any time, but you still need to look for a cherry.

Recently, we have all had a bad harvest for cherries, and I have dumplings with cherries - my favorite dish.
Last summer, the cherry was ugly, and I bought an ice cream maker. She realized a little late that she should have prepared cherries for the winter, but, as they say, at the end of the day, I managed to freeze them a little. Now I'll be smarter.

Good luck and delicious ice cream to you
Oca
I looked at the result and began to think about buying an ice cream maker. I have a limit on the number of devices / month is already overfilled.
Vichka
Quote: Oca

I looked at the result and began to think about buying an ice cream maker. I have a limit on the number of devices / month is already full. I'll go at least read the topics about it, I salivate ...
Mash, what are you going to read about? Can you take me?
Vilapo
Thanks for the idea, I have already made ice cream with 20% cream cherry is always there (I made only half of the portion for the test), how tasty and simple: girl_red: Thank you very much
Cherry ice creamCherry ice cream
Oca
Quote: VS NIKA

Mash, what are you going to read about? Can you take me?
This one Ice cream maker: models, tips, instructions, purchase and operation issues
murzik
Quote: Vilapo

Thank you for the idea, I have already made ice cream with 20% cream cherry is always there (I made only half of the portion for testing), how tasty and simple: girl_red: Thank you very much
Cherry ice creamCherry ice cream
and we will do it with strawberries. hopefully it will
Vilapo
Quote: Murzik

and we will do it with strawberries. hopefully it will
, and I also did it with strawberries last night: girl_red: I liked cherry more to taste, I love cherries very much
Vitalinka
Tatiana S., thanks for the recipe!
Yesterday I made ice cream, but instead of cherries I took strawberries and replaced some of the cream with milk. It turned out to be a gentle and light ice cream! Now I'll try with cherries.
Tatiana S.
Quote: Vitalinka

Tatiana S., thanks for the recipe!
Yesterday I made ice cream, but instead of cherries I took strawberries and replaced some of the cream with milk. It turned out to be a gentle and light ice cream! Now I'll try with cherries.
Vitalinka, I am very glad that I liked my recipe. I also did it with strawberries in the summer and also with black currants. I took strawberries both fresh and frozen, with fresh it seemed tastier. With currants - not bad either, but I love cherries most of all, in any form.
finanna
Thank you for the recipe. This was the first ice cream that I made in an ice cream maker (by the way, the same model as yours). Only I first took strawberries, not cherries, and 35% cream - everything turned out great, in just 15 minutes. And the second batch was made with cherries and cream 22%. Here something went wrong - the mass did not thicken, it remained as liquid as cream. But I didn't panic and put this liquid mass into the freezer, where it froze to the state of normal ice cream. Of course, both options are delicious !!! Thank you
But I still don’t understand why it didn’t work with less heavy cream. Here they wrote that they did it on such cream and the consistency was good, but I did not ...
Even the first time, a large amount of ice cream stuck to the sides of the bowl, I had to pick it out ...
Vilapo
I made this ice cream with 20% cream. Everything worked out for me, the ice cream is thick. Today I again made from assorted fruits, after beating, it turned out a full bowl of ice cream, of course I put it in the freezer for freezing, but it is not liquid. Maybe something with cream? I made "Prostokvashino" and "White Lily" on cream
finanna
Quote: Vilapo

Maybe something with cream? I made "Prostokvashino" and "White Lily" on cream

Maybe it's the cream ... Petmol 22%. Even before the ice cream maker, I was stirring everything in a glass of the combine at high speed so that a homogeneous mass turned out .. also a kind of whipping was .. Of course, the cream for the first time, 35% even did not want to fall out of the bag, they were very thick)))) poured out for a sweet soul)))) I'll try to change the cream .. And from this cream ice cream turned out with ice crystals (((((
kubanochka
Yesterday I made Prostokvashino at 20%, and two days ago I made 22% from Petmol. It turned out great. They ate a portion at once with the daughters, the rest in the freezer, that is, the ice cream turned out to be thick and without ice.
fronya40
I do the same with 20% Prostokvashino with frozen strawberries, it also turns out great without pieces of ice! I remember something, I sort of did it with 10% ... but I don't remember. you have to experiment again.
finanna
Quote: kubanochka

and two days ago from Petmol 22%. It turned out great. They ate a portion at once with the daughters, the rest in the freezer, that is, the ice cream turned out to be thick and without ice.

And the cream of 22% should still be thick or thin ... It's just that I don't often use cream. For some dishes I try to take 10%, not very fatty, I also make sour cream with 10% Valio ... And I bought a higher fat content for the first time especially for ice cream, so I don't know what consistency 22% cream should be ... It seems like diluted with water got caught and froze with ice crystals therefore.

Quote: Tatiana S.

I use different ones, they are all liquid. For some reason, the thickest 22% of the Dmitrovsky plant, seemingly even thicker than 33% of Petmol.
Tatiana S.
Quote: finanna

Even for the first time, a large amount of ice cream stuck strongly to the sides of the bowl, I had to pick it out ...
At first, it was like that too, but several times I did not pour the mixture right away, but through the hole. I turn on the ice cream maker with an empty bowl, and then pour in the mixture. No sticking is observed.
Just made ice cream with 20% cream mikino (only sold in SPAR stores).
For 500 grams of cream, I added about 1/5 of a can of Rogachevskaya condensed milk (probably it could have been without it) and 160 grams of thick cherry jam. Cooking time - 40 minutes. It turned out to be soft-tender pink, with a light cherry flavor, thick (like just soft ice cream). She devoured a whole cup (she started talking for Lent), and put the rest in a container in the freezer. Let it lie there until Easter
win-tat
Tatiana SThank you very much for the ice cream! I bought an ice cream maker (Montiss KM5800M) and thought for a long time where to start .. And then your cherry! It turned out SUPER. The bowl was frozen for a day (I have -24C there). I slightly reduced the amount (1.2 l ice cream maker), took 150 g of cherries, 6 tbsp / l of sugar / powder and 400 g of 35% cream. Before putting it in the ice cream maker, the mixture withstood the mixture for 20 minutes in the freezer, poured it into a working ice cream maker, so there was no need to scrape off the walls later. After 15 minutes, the ice cream rose to the lid (if it took a full portion, it would have escaped as if it would have run away) and it was already ready.
Cherry ice cream
fronya40
but I didn’t bang 300 grams, but 700. and a bit of cream, just squelched. I tried too hard. well, very rich, even too much
Tatiana S.
And I made from wild strawberries, but I took 150 grams of it, and 600 grams of cream. It turned out pale with a light strawberry aroma and as if with poppy seeds. Still, cherry is my favorite
Coffeeberry
Tasty, but fatty for my taste, after all. Now I ate 1 small ball and realized that I can no longer. In the next. if I try to either take cream of lower fat content, like girls, or even replace it with creamy yogurt, it has the same pleasant consistency.
Cherries whipped into mousse with powdered sugar are wonderful in themselves, you should have seen how I licked the blender!
Lorik13
and if 20% cream is it necessary to add starch or gelatin or not?

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