July is National Ice Cream month and I’ve only shared one new ice cream recipe with you so far. My apologies! But, I have good reason. I’m trying to give me you ideas to use up my your cherries, before their short season is over.
Take a look at this, I’m killing two birds with one stone. I present to you cherry mix-ins for your ice cream.
Boom!
I’m giving you both the candied cherries and the cherry syrup in one post, because when making one, you automatically make the other. How cool is that? Mix either one into your ice cream, or drizzle the syrup on top. Better yet, save some of that syrup for your pancakes or waffles. You with me? Yes!
Candied Cherries and Cherry Syrup
Ingredients
- 1 pound fresh or frozen cherries , pitted
- 1 1/2 cups water
- 1 cup granulated sugar
- 1 Tablespoon lemon juice
- 1/4 teaspoon pure almond extract
Instructions
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In a large heavy saucepan, combine the cherries, water, sugar and lemon juice. Heat over medium to medium high heat, until the liquid starts to boil.
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Turn down the heat to a low-boil and cook, stirring frequently, for another 25 to 35 minutes, until the juice reduces to a syrup consistency. Remove from the heat, stir in the almond extract and allow to cool to room temperature.
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Set a strainer over a bowl, and drain the cherries for at least 1 hour. Coarsely chop the cherries or keep them whole. Reserve the liquid and store the candied cherries and syrup separately in the refrigerator for up to 2 weeks. To use, fold either one into ice cream or drizzle as a topping. The syrup can also be used over pancakes or waffles.
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Source: Adapted from The Perfect Scoop, by David Lebovitz
Recipe Notes
Get two fantastic ice cream mix-ins with just this one recipe. Make sure to store the candied cherries and the syrup separately, and use the syrup beyond ice cream. Think pancakes, waffles, cake, brownies!
Ohhhhhh…..myyyy. Just fantastic!! Love this idea! Im loving all these cherry posts and I just got my cherry pitter yesterday…lookout I’ll have 7 lbs pitted in no time just like you!!! 🙂
wahoo!!! Did you get the one that pits four at a time??
I loooove cherries in my ice cream. This blows Cherry Garcia right out of the water!! I think it would taste amazing on chocolate ice cream too 🙂
I’m thinking you’re on to something, Kristan! 😉
I love David Lebovitz Perfect Scoop! This ice cream mix in sounds incredible! I have been on a cherry kick lately and this looks perfect! 🙂
Now I am so glad I got 5 lbs of cherries yesterday! Can’t wait to try the syrup – sounds amazing!
Please clarify which type of cherries: sweet (i.e. Bing, or dark red sweet cherries) or tart (like pie cherries)?? Thank you.
Hi Mary. I used sweet, but you can use either depending on which ones you like better. 🙂
I want to make my own candied cherries to put in my fruit cake for Christmas (I can’t stand the fake red-food coloring of the store bought ones!). Would this recipe work or will they be too saucy to use in a cake? THANKS!
I have never made fruit cake, so can’t tell you for sure. If you try them, come back and let us know how it worked!
Why can’t you combine the cherries and the syrup?
What would I have to do to the recipe to be able to combine them? Like a candied marschino.
Thanks!
Hi Phillip, you can probably combine the cherries and the syrup but for my purposes I like to keep the cherries dried and use the syrup separately.
Will this recipe scale up? If I have 5 pounds of cherries can I just multiple everything by 5?
Thanks!
Hi Phillip,
It might work, but I have not tried/tested to be sure. The part I’m hesitant about is having 5 times the amount of liquid to boil and reduce to a syrup. That could potentially take a very long time. But, again, I haven’t tried it to know — if you give it a shot, please come back and let us know your tips! 🙂 Sorry to not be more help! -Nikki