Cherry Swirl Ice Cream

Creamy homemade ice cream swirled with a vibrant tart cherry and cinnamon sauce, creating a luscious frozen dessert ideal for summer or any occasion.

Total Time:

Yield:

12 servings

2½ tablespoons plus 1¼ cups granulated sugar, divided

2 tablespoons packed brown sugar

1½ teaspoons cornstarch

Dash ground cinnamon

1 cup frozen tart red cherries, thawed

1½ teaspoons lemon juice

3 cups whipping cream

1½ cups half-and-half

1 tablespoon vanilla extract

Dash salt

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For cherry sauce, in a small saucepan, combine 2½ tablespoons granulated sugar, brown sugar, cornstarch and cinnamon. Stir in cherries and lemon juice. Cook on medium heat until mixture thickens. Cook for 1 minute more. Remove from heat and cool. Cover and refrigerate.
In a large bowl, whisk together cream, half-and-half, remaining 1¼ cups granulated sugar, vanilla and salt. Transfer to a 2-quart ice cream maker and freeze according to the manufacturer’s instructions.
Transfer half of ice cream to a 9×5×3-inch loaf pan. Swirl in half of cherry sauce. Top with remaining ice cream. Swirl remaining cherry sauce over top.
Cover and freeze for several hours or overnight.

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