Rich and creamy with rum-soaked Bing cherries folded through a velvety custard base, this Rum Cherry Ice Cream is an elegant, grown-up take on a summertime classic.
Every summer I look forward to fresh cherries. Sweet, juicy Bing cherries are irresistible straight from the bowl, and I also love cooking with them while they’re in season: cherry clafoutis for dessert, cherry compote for French toast or waffles, and of course cherry ice cream. For an adults-only version, I simmer the cherries to make a syrup, then fold the cooked cherries — soaked in rum — into a rich vanilla custard.
Rum Cherry Ice Cream is a decadent way to enjoy summer fruit with a subtle boozy finish.
Custard-Based Cherry Ice Cream
The custard base I use is adapted from a rich vanilla ice cream method that combines whole milk, heavy cream, egg yolks, and a bit of light corn syrup. The corn syrup keeps the finished ice cream scoopable straight from the freezer and helps reduce the icy texture that sometimes appears in homemade recipes. For this cherry version I adjusted the milk/cream/corn syrup balance to accommodate the addition of fruit juices and liquor so the texture stays silky.
Corn Syrup vs. High Fructose Corn Syrup
Light corn syrup sold in the baking aisle is not the same as high fructose corn syrup. Many brands of corn syrup are mostly glucose and do not contain fructose. Both are processed sweeteners, so if you avoid processed sugars this recipe may not suit your diet. I use a modest amount of light corn syrup here to improve texture and scoopability.
Adding Fruit to Homemade Ice Cream
Raw fruit often becomes hard and icy when frozen into ice cream. To avoid unpleasant, frozen chunks, cook or macerate fruit first so it softens and releases its juices. For this recipe I simmer Bing cherries with sugar until they yield a syrup. I strain the syrup and stir it into the custard for natural color and cherry flavor, then soak the cooked cherry solids in rum and fold them into the churned ice cream just before it goes into the freezer. Because the cherries are cooked and soaked in alcohol, they remain tender and flavorful rather than turning into icy lumps.
Boozy Ice Cream
If rum isn’t your preference, you can substitute other spirits. Brandy or bourbon are classic pairings; kirsch enhances the cherry profile; chambord adds berry complexity. Keep in mind that alcohol lowers the freezing point, so boozy ice cream can soften more quickly — best enjoyed soon after scooping.
That said, a bowl of Rum Cherry Ice Cream rarely lasts long enough to worry about melting.
Rum Cherry Ice Cream
Makes a little over one quart of ice cream.
Ingredients
- 1 pound fresh Bing cherries , pitted and halved
- ⅓ cup plus 2 tablespoons granulated sugar , divided
- 2-3 tablespoons dark rum (depending on how pronounced you want the rum)
- 1 cup whole milk
- 2 cups heavy cream
- ½ cup light corn syrup
- ¼ teaspoon kosher salt
- 6 large egg yolks
- 1-1/2 teaspoons pure vanilla extract
Instructions
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Combine cherries and 1/3 cup granulated sugar in a medium saucepan. Simmer over medium heat, stirring, until the cherries soften and release juices that become syrup-like, about 8–10 minutes.
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Strain the syrup into a bowl and set aside. Place the cooked cherries in a separate bowl and stir in the rum. Cool both the syrup and the rum-soaked cherries to room temperature, then refrigerate, covered, until well chilled.
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In a heavy-bottomed saucepan, stir together whole milk, heavy cream, light corn syrup, and kosher salt. Cook over medium-low heat, stirring, until the mixture is steaming and reaches about 175°F (around when it’s steaming but not boiling). Remove from heat.
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Whisk egg yolks with the remaining 2 tablespoons granulated sugar in a medium bowl. Gradually whisk about one-third of the warm milk mixture into the yolks to temper them. Return the yolk mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not boil.
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Strain the custard through a fine-mesh sieve into a large bowl. Stir in the vanilla extract, let cool at room temperature for about 10 minutes, then cover and refrigerate until thoroughly chilled, at least 4 hours and preferably overnight.
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When ready to churn, stir the reserved cherry syrup into the chilled custard. Freeze in your ice cream maker according to the manufacturer’s directions until it reaches a soft-serve consistency. Add the reserved rum-soaked cherries (and any juices) during the last 4 minutes of churning.
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Transfer the churned ice cream to a freezer-safe container, cover with plastic wrap, and freeze until firm and scoopable, at least 4 hours.
Nutrition Estimate
Nutrition information is automatically calculated and should be used as an approximation.
These recipes use US customary measurements and have not been tested for high-altitude or elevation adjustments.
Originally published July 6, 2016.