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Roasted Cherry Buttermilk Ice Cream #SundayFunday

Today the Sunday Funday group is sharing ice cream recipes. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. 

This week, with Mayuri of Mayuri's Jikoni is hosting; we're sharing recipes for ice cream. She wrote: "Home made Ice creams, Popsicles, Ice Lollies, Sorbets, Gelato. Let's celebrate National Ice Cream Day. Use any ingredients of your choice." Here's today's line-up...

Public Radio-Inspired

I cannot tell you the number of times that conversations around our table begin: "I was listening to NPR in the car...." This was awhile ago -as in a decade ago! - but it stuck with me, I ended up buying her cookbook, and she's a favorite inspiration.

Jake started, "I was listening to NPR...and there was a woman being interviewed. Jenny something. You have to listen to the piece. It was all about making ice cream." Okay. "I know it will inspire you!"

A-ha. The ulterior motive is usually yumminess on our table. So, I looked it up. It ended up being this piece on the Splendid Table: Episode 488 - Homemade Ice Cream. Her name is Jeni...with one 'n' and an 'i.'

I listened to it...twice. Then, as I mentioned earlier, I bought her cookbook: Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer.

I did try folding in some cheese - cream cheese - at the end to bring some toothiness to the ice cream. I didn't really care for it. But I was determined to try a couple more of her methods, including cold-steeping and roasting fruit.

Listen to what she says about binding the water in fruit with sugar to prevent iciness. "Water is your enemy in ice cream," Jeni caution, "it's what turns into ice." It makes sense. I just never thought of it that succinctly. No iciness here. It works!

I was inspired to use buttermilk in the ice cream. It added an intriguing sourness that you either loved or despised. Something about it reminded Jake of a key lime pie (not sure what inspired that!) while R was reminded of a cheesecake (that I can see). In any case, I loved it and found it a refreshing, less-sweet ice cream treat. I plan to use a mixture of buttermilk and cream in my ice cream from now on.

  • 1-1/2 cups buttermilk
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 5 large egg yolks
  • 3/4 cup organic granulated sugar
  • 2 cups roasted cherries, divided (below)
Roasted Cherries
  • 3 cups pitted cherries
  • 1 Tablespoon organic granulated sugar
  • 1 teaspoon pure vanilla extract


Roasted Cherries
Preheat the oven to 400 degrees Fahrenheit.

In a small bowl, add the cherries, sugar, and vanilla. Stir to combine and evenly coat the cherries. Place the cherries on a parchment paper-lined baking sheet and place in the oven. Roast for 10 minutes. Remove tray from oven, stir, then roast for another 5 minutes more.

Remove the cherries from the oven and let cool. Place the cherries and their juices in a container until ready to prepare the ice cream.

Ice Cream Base
Combine the buttermilk, cream, and vanilla in a saucepan. Whisk in the egg yolks until completely combined. Heat over medium low heat. 

Cook the custard, stirring constantly, until it coats the back of a spoon or spatula.

Set aside 2/3 cup whole roasted cherries. Blitz the rest in a blender or food processor into a rough puree.

Fold the cherries into the base. Stir well to combine. 

Pour the prepared based into a lidded container or mason jars, then let chill for at least 4 hours.

Place all of the ingredients in your ice cream maker and process according to your machine. I took this over to my friend's house and used her maker. It took about 40 minutes to come to a soft, gelato-like texture. Spoon ice cream into a container and freeze before serving.

That's a wrap for the #SundayFunday ice cream party. I can't wait to try these recipes. And next week we'll be back with No-Bake desserts. Stay tuned...


  1. Perfect recipe at the right time. Cherries are in season and am so tempted to make this roasted cherry buttermilk ice cream. Also gives me the opportunity to use buttermilk which I've not done so far for ice creams. Ice cream looks so creamy and tempting.

  2. I'm a huge fan of using buttermilk to make ice cream! Plus, cherry ice cream is always a family fave around here! This sounds like the perfect summer flavor!

  3. I've had that book for quite a while and don't mind the cream cheese. Seems to make it easier to scoop. P.S. while I don't listen to it in the car, I listen to the podcast version of The Splendid Table religiously. I even heard Jeni's episode!


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