Before I start in with this recipe “goodness”, I have great news!! This blog has been named one of Babble.com’s Top 100 Mom Food Blogs of 2012. I am so honored to be included with so many amazing women who create such beautiful meals! Thank you to all of you who visit here daily and make this all possible. I can’t imagine cooking or eating something and not sharing it here, or on Facebook or Twitter or Instagram…what the heck would we do without all of it…especially Instagram….?! Love. Go check out all the amazing bloggers over at Babble, you will find some great new blogs to read, I know I did.
Anyway, this ice cream made me feel like a kid again, a kid at a birthday party eating ice cream out of cute paper cups and playing silly games. It made me feel like I was at Farrell’s. (If you haven’t been to Farrell’s, then this next sentence won’t make any sense.) I wanted this ice cream to be full of plastic animals as a GIANT bowl of it was run around the room on a stretcher, with a banging drum in tow. I told you that would sound weird. It’s a Farrell’s thing.
It was hot tonight as we sat on the back deck slurping this frozen treat away. As you can see, it was already getting a bit drippy. Summer has definitely arrived, which is a good thing in my neck of the woods. The grapevines are growing and we are hoping for a another amazing harvest this October.
In all honesty, since I made the coconut ice cream, my ice cream maker has been going nonstop. Thank goodness we have two ice cream freezer bowls in rotation. It kind of guarantees that some type of frozen delight will be churning away. It’s worth giving up the freezer space.
Here are the stars of the show. The cherries of course, and then I made the ice cream using sweetened condensed milk, instead of making a custard. So easy!! You just want to make sure your ingredients are cold when you start. Throw everything into the fridge the day before or the morning of and you will be good to go.
The ice cream is sweet and yummy. And, if “pink” was a flavor, this is what it would taste like. I just know it.
Maraschino Cherry Ice Cream
- 2 cups heavy cream
- 1 (14 ounce) can sweetened condensed milk, cold
- 1-1/2 teaspoons vanilla extract
- juice from two (8 oz) or one (16 oz) jar(s) of maraschino cherries, cold
- 1 cup chopped maraschino cherries
- Add all ingredients, except the chopped cherries to the bowl of the ice cream maker (make sure everything is cold). Freeze according to manufacturers directions. Add chopped cherries the last couple minutes of freezing.
- Add ice cream to a container and freeze in the freezer for another 4 hours.
- Serve in cute little cups!
I wish there was more left.