Sour Cherry Ice Cream

Sour cherry season has come…and gone. Truth be told, I almost missed it. I had big plans to go to the Dane County Farmer’s Market to get a flat of sour cherries from Carandale Farm, but the cherries are only at the market for 2-3 weeks tops. AND I MISSED IT! Now that we live 45 minutes away, I’m not there nearly as often. With a new baby and an enthusiastic toddler, my hands are a bit full and the days just got away from me.

Luckily, a local produce store had sour cherries from Michigan. Not local, and a little bit more expensive – but they were pitted! I saved about 6 hours and my lower back with that. So now I have about 10 pounds of sour cherries filling up my freezer and I’m ready to get busy.  Honestly, we like them best plain and straight out of the freezer, but ice cream, ice pops, muffins, and pies are great too.

Let’s kick it off with some tangy, buttermilk sour cherry ice cream! Again, inspired by the ladies at A Little Yumminess and our concurrent obsessions for ice cream this summer. Think chocolate-covered cherries, and try this with hot fudge.

Sour Cherry Ice Cream

4 cups buttermilk
2 cups sour cherries
1 14 oz can sweetened condensed milk
1/2 tsp almond extract
2 T sugar

1) Whir 2 cups buttermilk and sour cherries in blender until very smooth. Pour in bowl, and whisk in additional 2 cups buttermilk, condensed milk, almond extract and sugar.

2) Chill, and freeze in ice cream maker, following manufacturer’s instructions.

Extra Extra: On Friday, check out my guest post on tarragon over at Burp: Where Food Happens. They are interesting, fun, and inspired by local seasonal foods – my kind of folks! They are also fellow Wisconsinites (out of Milwaukee), which is fantastic.

And coming soon…my first giveaway! Be sure to stop back early next week for a chance to win one of my favorite things!

Comments 7

  1. A Little Yumminess wrote:

    You are clearly making a lot of buttermilk ice-cream. Hahahaha. I leaned my ice-cream maker to my cousin to just get it out of the house. But I just went out and bought the Zoku popsicle maker. Here comes trouble.

    Posted 30 Jul 2010 at 1:00 am
  2. Anna wrote:

    Let me know how the Zoku works – I’m super intrigued. Did I hear it can make an ice pop in 7 minutes? Wow! You might be in more trouble than before – anything you can freeze in your ice cream maker you can make into an ice pop! You should check out my rhubarb ice pops

    Posted 30 Jul 2010 at 2:34 am
  3. Rich wrote:

    Even the curmudgeonly Christopher Kimball gave the Zoku a personal endorsement. Pretty impressive.

    I just got Lebovitz’s ice cream book, I can’t wait to try his recipes! Maybe I can combine some inspiration from you and from him and do something with fruit, a food mill, and a traditional French egg-based custard?

    Posted 30 Jul 2010 at 1:56 pm
  4. rcakewalk wrote:

    So glad that Burp! featured you, since I never ventured here before! I was just hoping myself that I didn’t miss the tart cherry season – last year, I was regularly at the farmer’s market, but this year, my garden is actually producing and I joined a CSA so I’m out of the loop! If I can find some cherries, I’m making this ice cream right away, right after I replenish my sour cherry jam…

    Posted 01 Aug 2010 at 3:19 am
  5. Anna wrote:

    I can’t wait to see what you come up with!

    Posted 01 Aug 2010 at 6:41 pm
  6. lo @ Burp! wrote:

    Thanks again for the great guest post over at Burp! The ice pops are really causing a stir :)

    Of course, this buttermilk cherry ice cream is making me drool too! I’ll bet it would be decent made with frozen tart Door County cherries… a bit further flung, but delicious nonetheless!

    Posted 02 Aug 2010 at 9:54 pm
  7. sensiblecooking wrote:

    Ice-cream looks amazingly creamy. With fresh cherries in season even better. I better get my cherries from farmers market before they are gone.

    Posted 06 Aug 2010 at 3:47 pm

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