Burgundy Cherry Ice Cream

Indulge in the sophisticated decadence of Burgundy Cherry Ice Cream, a luxurious dessert that marries the bold, fruity notes of burgundy red wine with the sweet-tart juiciness of fresh cherries. This gourmet treat features a rich, custard-style base made with velvety heavy cream, whole milk, and silky egg yolks, creating an ultra-creamy texture that’s simply irresistible. The cherries are simmered with a splash of wine and sugar, creating a luscious, ruby-hued compote that’s folded into the custard for a swirl of vibrant flavor in every bite. Perfect for dinner parties or as a romantic sweet for two, this homemade ice cream is a show-stopping culinary experience. Serve on its own or pair with dark chocolate for an unforgettable treat.

Nutriscore Rating: 50/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups Fresh cherries (pitted and halved)
• 0.75 cup Granulated sugar
• 0.33 cup Burgundy red wine
• 2 cups Heavy cream
• 1 cup Whole milk
• 4 large Egg yolks
• 1 teaspoon Vanilla extract
• 0.125 teaspoon Salt

Directions

Step 1

In a medium saucepan, combine the pitted and halved cherries, 1/4 cup of granulated sugar, and the burgundy red wine.

Step 2

Cook over medium heat, stirring occasionally, until the cherries are softened and the mixture has slightly thickened, about 8-10 minutes.

Step 3

Remove from heat, allow the mixture to cool slightly, and then blend or mash to your desired consistency. Set aside to cool completely.

Step 4

In a separate medium saucepan, heat the heavy cream and whole milk over medium-low heat until just steaming. Do not let it boil.

Step 5

In a large mixing bowl, whisk together the remaining 1/2 cup of granulated sugar, egg yolks, and salt until the mixture is pale and slightly thickened.

Step 6

Gradually add the hot cream mixture to the egg mixture, a little at a time, whisking constantly to prevent scrambling.

Step 7

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170-175°F or 77-80°C).

Step 8

Remove the custard from the heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.

Step 9

Cover the custard with plastic wrap, ensuring the plastic is in direct contact with the surface to prevent a skin from forming, and refrigerate for at least 4 hours or until fully chilled.

Step 10

Once chilled, fold the reserved cherry mixture into the custard base.

Step 11

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.

Step 12

Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.

Nutrition Facts

Serving size	1323.5 grams (1323.5g)

Amount per serving	% Daily Value*
Calories	2805

Total Fat 186.50g	239%
Saturated Fat 107.10g	536%
Polyunsaturated Fat 0.30g
Cholesterol 1247mg	416%
Sodium 582mg	25%
Total Carbohydrate 214.10g	78%
Dietary Fiber 6.30g	23%
Total Sugars 201.40g
Protein 22.10g	44%

Vitamin D 181IU	903%
Calcium 436mg	34%
Iron 3mg	18%
Potassium 1209mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.0%

Protein: 3.4%

Carbs: 32.6%