Cherry Walnut Ice Cream Recipe – Easy Homemade Summer Treat

Last Updated on 2 months by Neha Deshmukh

Cherry Walnut Ice Cream Recipe – Easy Homemade Summer Treat

Okay, let’s be real. Is there anything better than a scoop of creamy, homemade ice cream on a hot day? Especially when it’s bursting with the sweet-tart flavor of cherries and the satisfying crunch of walnuts! I first made this recipe a few summers ago, and it’s been a family favorite ever since. It’s surprisingly easy, and honestly, the taste is a million times better than anything you can buy at the store. Let’s get scooping!

Why You’ll Love This Recipe

This Cherry Walnut Ice Cream is the perfect blend of flavors and textures. The bright, fresh cherries are balanced by the richness of the custard, and the walnuts add a delightful crunch. It’s a little bit fancy, but totally achievable for a weekend project. Plus, making your own ice cream just feels good, doesn’t it? It’s a little bit of kitchen magic!

Ingredients

Here’s what you’ll need to make this dreamy ice cream:

• 2 cups fresh cherries
• ¾ cup sugar (for the compote)
• 3 cups whole milk
• 2 cups heavy cream
• 2 tablespoons corn starch
• ¼ teaspoon salt
• ¾ cup sugar (for the custard)
• ½ cup roughly chopped walnut

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Fresh Cherries: Seriously, if you can get your hands on fresh cherries, do it! They’re at their peak in the summer months (June-July), and the flavor is unbeatable. Bing cherries are classic, but Rainier cherries are also amazing – they’re a little sweeter and have a beautiful golden color.
• Quality of Heavy Cream: Don’t skimp on the heavy cream! It’s what gives the ice cream its luxurious, creamy texture. Look for a cream with at least 36% milkfat.
• Walnut Varieties & Toasting: English walnuts are the most common, but you could also use black walnuts for a more intense flavor. I highly recommend toasting the walnuts before adding them to the ice cream. It brings out their flavor and makes them even crunchier. Just pop them in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant.

Step-By-Step Instructions

Alright, let’s make some ice cream!

1. Prepare the Cherry Compote: In a medium saucepan, combine the cherries and ¾ cup sugar. Simmer over medium heat for about 20 minutes, or until the cherries are softened and have released their juices. Remove the pits (a cherry pitter is your friend here!) and refrigerate until completely cool.
2. Make the Custard Base: In a separate saucepan, heat the milk, cream, and ¾ cup sugar over medium heat until the sugar is dissolved. In a small bowl, whisk together the cornstarch and a tablespoon of cold milk to create a slurry. Add the slurry to the milk mixture and simmer, stirring constantly, until the custard thickens enough to coat the back of a spoon. Don’t let it boil!
3. Chill the Custard: Remove the custard from the heat and stir in the salt. Pour the custard into a bowl, cover the surface directly with plastic wrap (this prevents a skin from forming!), and refrigerate for at least 4 hours, or preferably overnight.
4. Churn and Combine: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. As the ice cream starts to thicken, gradually add the chilled cherry compote and chopped walnuts.
5. Freeze to Perfection: Transfer the churned ice cream to an airtight container. Press a layer of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4 hours, or even better, overnight.

Expert Tips

• Make sure everything is really cold before you start churning. This will help the ice cream freeze faster and result in a smoother texture.
• Don’t overchurn the ice cream! You want it to be thick and creamy, but not grainy.
• If your ice cream is too hard to scoop, let it sit at room temperature for 5-10 minutes before serving.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the milk and cream for full-fat coconut cream for a delicious dairy-free version. It will have a subtle coconut flavor that complements the cherries beautifully.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: A tiny splash (¼ teaspoon) of almond extract adds a lovely depth of flavor. My grandmother always added it!
• Festival Adaptations: This ice cream is perfect for summer celebrations like the Summer Solstice or Independence Day. Add a sprinkle of edible glitter for an extra festive touch!

Serving Suggestions

This Cherry Walnut Ice Cream is amazing on its own, but it’s also delicious with:

• A warm chocolate brownie
• A slice of cherry pie (double cherry goodness!)
• A simple dusting of cocoa powder
• Fresh whipped cream (if you’re feeling extra indulgent)

Storage Instructions

Store the ice cream in an airtight container in the freezer for up to 2 weeks. After that, it might start to develop ice crystals, but it will still be tasty!

FAQs

Let’s answer some common questions:

1. Can I use frozen cherries instead of fresh? What adjustments should I make?

Yes, you can! Frozen cherries will work in a pinch. You might want to add a tablespoon of lemon juice to the compote to brighten the flavor, as frozen cherries can sometimes be a little bland.

2. How do I prevent ice crystals from forming in my homemade ice cream?

The key is to chill everything thoroughly and to press plastic wrap directly onto the surface of the ice cream before freezing. This helps prevent air from getting in and forming ice crystals.

3. What’s the best way to soften the ice cream for easier scooping?

Let it sit at room temperature for 5-10 minutes. You can also run the ice cream scoop under warm water before scooping.

4. Can I make this recipe without an ice cream maker?

It’s definitely more work, but you can! You’ll need to freeze the custard in a shallow container, stirring it every 30-60 minutes for several hours until it reaches the desired consistency.

5. How long will homemade cherry walnut ice cream last in the freezer?

Up to 2 weeks for the best quality.

6. What type of walnuts work best in this recipe?

English walnuts are classic, but black walnuts offer a more robust flavor. Toasting them beforehand really enhances their taste!