Cherry Ice Cream

Homemade ice cream, which contains no flavors, colorings, preservatives, or other artificial additives, is the healthiest, so we can enjoy it completely guilt-free.

Details

  • Preparation Time: 375 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 100 g Sugar, white

  • 500 g Cherries, fresh

  • 2 cl Alcohol, Liqueur, Crème de Menthe

  • 1 piece Lemon, fresh, without shell

  • 250 g Sweet cream

  • 350 g Yogurt, plain, from skimmed milk

  • 50 g Powdered sugar

  • 140 ml Water

Steps

  1. Place a small pot on the stove, pour in 140 ml of water, and add sugar. Cook on low heat for about 15 minutes, stirring constantly, until a thicker syrup forms. Let the sugar syrup cool completely.

  2. Thoroughly wash the cherries, pit them, and place them in a food processor. Add powdered sugar and cherry liqueur, then blend all the ingredients into a thick paste. Cut the lemon in half and squeeze out the juice. In a bowl, whip the sweet cream with an electric mixer until stiff.

  3. In a larger bowl, combine the yogurt with the lemon juice and the cooled sugar syrup. Gently and slowly fold the whipped cream into the yogurt mixture, and finally, add the cherry paste.

  4. Pour everything into a larger metal container, seal it, and place it in the freezer for about 6 hours. Stir the mixture well several times during freezing.

  5. Once the ice cream is ready, serve it in dessert bowls or add it to other sweets and offer it to your guests.

Nutrition Information (Per 100g)

  • Calories: 138.64 kcal
  • Fat: 7.6 g
    • Saturated Fat: 4.8 g
  • Carbohydrates: 15.36 g
    • Sugars: 13.12 g
  • Protein: 2.16 g
  • Fiber: 0.48 g

Advice

You can use fresh pitted cherries or preserved cherries, which need to be well-drained before use. Pour the mixture into a flat metal container that conducts heat best, or you can use an ice cream maker. Keep in mind that the ice cream maker should only be filled up to two-thirds with the mixture, as it expands during freezing. Store the ice cream in well-sealed containers in the freezer to prevent it from absorbing other odors. If the ice cream has been in the freezer for more than 12 hours, let it sit in the refrigerator for 30-60 minutes before serving.