The ice cream is rich, creamy and loaded with cherries. The recipe calls for cherry cooked in brandy sauce, very easy and delicious.

Can you believe that this is my first homemade ice cream? I have made a variety of frozen yogurt but this time I decided to go for the “real” ice cream, with heavy cream and all…for the Valentine’s Day.

When I saw cherries at the local grocery store, I just thought that cherry ice cream would be nice…especially with its intense and vivid red color accompanied with brandy flavor.

The most laborious part of this recipe is to remove the cherry pit…which with the help of a cherry pitter it was not that bad.

The texture of this ice cream without a doubt was creamier than the brandied cherry frozen yogurt which was made with fat free yogurt, after all the “fat” in heavy cream had to play a role…

Ingredients:

Brandied Cherry

• 2 lbs of cherries (pit removed)
• 2/3 cup sugar
• 1 cup brandy

Ice Cream

• 2 cups heavy cream
• ½ cup whole milk
• 1/3 cup sugar
• ½ teaspoon vanilla extract
• 2 tablespoon brandy (optional)
• 2 cups of brandied cherry

Method:

Make sure that your ice cream maker bucket is in the freezer overnight before you start the process.

Place in a medium pan the cherries, sugar and brandy. Cook over high heat until boiling point, then lower the heat to medium low and continue to cook for approximately 12 minutes until the cherries are slightly soft, and still somehow whole (not mushy) and syrupy.

Remove the brandied cherries from the heat, let it cool and place in the refrigerator for a few hours or overnight.

In a medium bowl, mix the heavy cream, milk, sugar, vanilla extract, brandied cherry and brandy (if you decide to use). Once the cherry and the heavy cream mixture are all well blended turn on the ice cream maker and pour the heavy cream mix into the frozen bucket.

Churn until the mixture is creamy for about 10 to 15 minutes depending on your ice cream maker.

Serve immediately or place in the freezer in an airtight container.

If placed in the freezer, remove the ice cream 10 to 15 minutes before serving.

I hope you enjoy this simple ice cream recipe. If you care for healthy versions of frozen desserts, you might want to check on Avocado Ice Cream, Mango Frozen Yogurt or Rhubarb Frozen Yogurt recipes.

Have a wonderful week and thank you so much for visiting Color Your Recipes!

I always liked chocolate filled with cherry and brandy, so I thought why not making a frozen yogurt with brandied cherry? It sure sounded much more tempting than plain cherry.

Yes, it turned out awesome…and nobody got drunk in spite of the amount of brandy that was added to the cherries. The alcohol was totally gone with the cooking, but the flavor and aroma of the brandy was detectable in every cherry. So now imagine a spoonful of the creamy yogurt with cherry in every bite…yum!

Ingredients:

1 lb fresh cherry
1/3 cup sugar
½ cup brandy

2 cup non-fat Greek yogurt
2-3 tablespoons brandy (optional)

Method:

Make sure that your ice cream maker bucket is in the freezer overnight before you start the process.

Remove the pit of the cherries (I just bought a cherry pitter and it is great!) and place in a medium pan with the sugar and brandy. Cook over high heat until boiling point, then lower the heat to medium low and continue to cook for approximately 12 minutes until the cherries are slightly soft, and still somehow whole (not mushy) and syrupy.

Remove the brandied cherries from the heat , let it cool and place in the refrigerator for a few hours or overnight.

In a medium bowl, mix the yogurt, all the brandied cherry and brandy (optional). Once the cherry and the yogurt are all well blended turn on the ice cream maker and pour the yogurt mix into the frozen bucket.

Churn until the mixture is creamy for about 10 to 15 minutes depending on your ice cream maker.

Serve immediately (best option) or place in the freezer.

If placed in the freezer, remove the frozen yogurt 10 to 15 minutes before serving.

If you like this frozen yogurt recipe, you might want to check on Mango Frozen Yogurt with Agave Syrup, Rhubarb Frozen Yogurt or Strawberry Frozen Yogurt.

Did you know that cherries are very low in calories and rich in nutrients, vitamins and minerals? Cherries are rich in pigments which contain antioxidant properties, therefore beneficial to prevent many diseases such as cancer, heart disease, pre-diabetes, hypertension, etc…

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

I love black forest cake…and this time I decided to make the cake using chocolate chiffon cake instead of this chocolate cake recipe. Chiffon cake is a lighter cake, it is moist and soft since vegetable oil is used in the batter. It is great combined with whipped cream and lots and lots of cherries. In spite of the recipe being very simple, the cake looks very festive as a result it is a perfect dessert for the Holidays.

Ingredients:

Chocolate Chiffon Cake
¾ cup all purpose flour
¼ cup chocolate powder
1/3 cup sugar, divided into half
½ teaspoon baking powder
4 tablespoons vegetable oil
4 eggs
4 tablespoons water
1 teaspoon vanilla extract
¼ teaspoon cream of tartar

Whipped Cream Frosting
1 8oz whipping cream
4 tablespoons of ultra fine sugar or confectionary sugar
½ teaspoon vanilla extract

1 small jar of cherries, drain and chopped. Reserve the syrup

Grated semi sweet chocolate, approximately 1/3 cup

Preparation:

Chocolate Chiffon Cake
Preheat oven to 350F. Sift flour, chocolate powder, baking powder and salt into a small bowl. Separate the eggs carefully. Add the cream of tart to the egg whites and mix using a clean and dry beater until stiff, add half sugar and continue to beat until flip upside down it does not fall.

Add the oil to the egg yolk and beat until the color is a pale yellow, add the other half sugar and continue to beat. Add the water and the vanilla extract, beat until well mixed. Add the dry ingredients and beat for more approximately 2 minutes.

Gently fold in the egg whites to the batter using a spatula, make sure that you mix very gently. Pour the batter to a 9 in pan and bake for 20 minutes.

Remove the cake from the oven and turn upside down, until cool.

Remove from the pan and set aside.

Whipped Cream Frosting
Place the whipping cream and the vanilla extract into a big bowl and have it in a ice/water bath.

Whip the whipping cream starting with a low speed, until start to thicken, then increase the speed to a medium~high speed, slowly add the sugar and continue to whisk until stiff peaks forms.

Gently fold in the cherries.

Assembly
Cut the cake in the middle, but using toothpick and reference.

Separate the layers and sprinkle the bottom layer with small amount of the cherry syrup.

Place a layer of chopped cherries and cover with whipped cream.

Gently layer the top layer of the cake and cover with the remaining whipped cream.

Sprinkle the side of the cake with the grated chocolate and decorate the top of the cake with whole cherries.

Place the cake in the refrigerator until time to serve.

Did you know that an insurance salesman called Harry Baker from Hollywood is the one that came up with the original recipe of chiffon cake in 1927? Moreover, the recipe only went public in 1948, after Baker sold the recipe to General Mills and was release in Better Homes and Gardens Magazine.

Merry Christmas and Happy New Year!
And thank you so much for visiting Simple Recipes…