Cheerful Cherry-Walnut Ice Cream

Cheerful Cherry-Walnut Ice Cream

Ice cream is the beloved summer dessert of all, and homemade ice cream really brings it to a whole other level. Making cultured cream is a simple process, that creates a deliciously creamy probiotic dairy product that is virtually lactose-free. Culturing dairy is often a helpful way for people with dairy problems to digest it better. Freshly-picked plump summer cherries from the NY finger-lakes region makes this treat local, full of antioxidants and delicious!



1 C fresh/frozen cherries-chopped
1/2 C walnuts-chopped
3 C cultured cream/ or regular cream (divided)
1/2 C real maple syrup/honey
1 vanilla bean

1. Scrape vanilla beans from pod, cut pod into 4 pieces, putting beans and pod into small pan.
2. Add ½ C cream to the pan and bring to a simmer, mixing thoroughly.
3. Remove from heat and let steep for 20-30 minutes.
4. Remove vanilla pods, squeeze them into mixture and discard.
5. Put mixture into freezer for ½ hour to cool.
6. In a bowl stir together remaining cream, maple syrup and vanilla mixture.
7. Pour into ice cream maker and churn according to instructions. My cuisinart takes about 20 minutes.

Spoon into a storage container and add the cherries and walnuts.  Enjoy or freeze for firmer consistency.


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About Debi

Debi is a home grown chef of 35 years. Growing up in a very Italian family, she learned the art and appreciation of good food. Known by family and friends as a gourmet cook, an invite to her house is an exciting occasion. After cooking from scratch for her three children and approving husband for many years, she began studying food politics and real food nutrition. With slight intimidation and a driving courage she has re-made her kitchen item by item to be a truly whole-foods kitchen, nourishing all those around her table. Mindful Mama is thrilled to welcome Debi as a contributing author.