Cherry Crisp Ice Cream - Everything you want in one sweet and creamy ice cream! Recipe at www.theliveinkitchen.com
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Cherry Crisp Ice Cream

This ice cream is full of sweet cherries and chewy streusel!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 780
Author Lindsay Moe

Ingredients

Roasted Cherries

  • 2 cups pitted fresh or frozen (not thawed) red or black cherries
  • 2/3 cup granulated sugar
  • 2 teaspoons cornstarch

Crisp Streusel

  • 1/2 pound (2 sticks) butter, cut into 1/2 inch cubes and chilled
  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups old-fashioned oats

Ice Cream Base

  • 2 cups whole milk
  • 1 tablespoon cornstarch
  • 1 teaspoon cornstarch
  • 1 1/2 ounces cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 1 vanilla bean, split, seeds scraped out, seeds and bean reserved

Instructions

  • To make the cherries, preheat the oven to 400ºF. Combine the cherries, sugar, and cornstarch in a 9-inch square baking dish, tossing to mix. Roast for 30-45 minutes until the juices are thickened and bubbly, stirring every 15 minutes. Let cool completely, then chill in the refrigerator until ready to use.
  • To make the crisp streusel, preheat the oven to 350ºF. Put all the ingredients except the oats in a large bowl and blend by rubbing the dry ingredients into the butter with your fingertips.Work quickly so the butter doesn’t melt. When the mixture looks like coarse sand, add the oats and mix well. Spread out on an ungreased baking sheet. Break up any large clumps into crumbs about 1/4 to 1/2 inch in size. Bake 30-35 minutes, until toasted and browned, stirring occasionally to prevent burning and to turn over the unbaked portions. Let cool completely, then freeze until ready to use. The streusel can be frozen for up to 1 month.
  • To make the ice cream base, mix 2 tablespoons of the milk with the cornstarch in a small bowl until smooth. In a medium bowl, whisk the cream cheese and salt until smooth. Fill a large bowl with lots of ice and water.
  • In a 4-quart saucepan, combine the remaining milk, heavy cream, sugar, corn syrup, and vanilla seeds and bean. Bring to a roiling boil over medium-high heat and allow to boil for 4 minutes. Remove the pan from the heat and gradually whisk in the cornstarch mixture. Return the pan to the heat and bring back to a boil over medium-high heat. Cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
  • Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1 gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as needed, until cold, about 30 minutes.
  • Remove the vanilla bean. Pour the ice cream base into an ice cream maker and freeze according to manufacturer’s instructions. The ice cream is done when it is thick and creamy and the machine is no longer freezing it (about 25 minutes). Pack the ice cream into a storage container, layering in pockets of roasted cherry and streusel. Press a sheet of parchment directly against the surface of the ice cream and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Notes

Nutrition

Calories: 780kcal | Carbohydrates: 96g | Protein: 8g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 123mg | Sodium: 453mg | Potassium: 297mg | Fiber: 2g | Sugar: 64g | Vitamin A: 1920IU | Vitamin C: 4.1mg | Calcium: 140mg | Iron: 2mg