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Black Cherry Ice Cream


  • 2 cups ripe black cherries, pitted
  • 2⁄3 cup granulated sugar
  • 1 1⁄4 cups heavy cream, whipped
  • fresh lemon juice


Mash cherries slightly with the sugar in a bowl. Fold in whipped cream and add just a squeeze of lemon juice—more if you like your ice cream a little less sweet. Pour the mixture into a container (we used a metal mixing bowl). Cover and freeze until firm, beating by hand after 1 1⁄2 hours. Let freeze at least 4 hours total. Serve in sugar cones.

Wine pairing: Cherry port