Description
Creamy scoops of pink-hued ice cream burst with cherry syrup and maraschino bits, offering sweet, fruity pops in every spoonful—a grown-up twist on a nostalgic soda-shop favorite.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup grenadine syrup
- 1/2 cup maraschino cherry juice
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup chopped maraschino cherries
Instructions
- In a medium saucepan combine heavy cream whole milk granulated sugar and salt.
- Heat the mixture over medium heat stirring occasionally until the sugar dissolves and the mixture begins to steam without boiling.
- Remove the pan from heat and stir in grenadine syrup maraschino cherry juice and vanilla extract until fully combined.
- Transfer the mixture to a bowl cover and chill in the refrigerator for at least two hours or until completely cold.
- Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft serve consistency.
- During the last minute of churning add the chopped maraschino cherries to evenly distribute them through the ice cream.
- Scoop the ice cream into a freezer-safe container cover and freeze for an additional two hours or until firm.
Notes
- Adjust the grenadine quantity to taste for a sweeter or more pronounced cherry flavor.
- For a non-dairy version substitute heavy cream with coconut cream and milk with almond milk.
- Allow the ice cream to soften at room temperature for 5 minutes before scooping for easier serving.
- Store in an airtight container to prevent ice crystals and maintain a creamy texture.