Don’t you like how I followed up a post about living healthfully with a post about ice cream? As much as I’d like to blame that one on balance, it’s really more about how we’re living it up/finishing up non-Whole30 approved food in our house before we actually start a Whole30 challenge in August.
And this ice cream? It’s sooooooooo not Whole30 approved.
I’ve been reading It Starts With Food and can honestly say that I’m STOKED about doing this challenge with Nate (and whoever else wants to join), but I’m also not down with wasting food so we’re downing all the non-approved stuff before August 1. I’m interested to see how abstaining from sugar for a month will improve our quality of life!
But in the meantime? Let’s live it up!
This ice cream is seriously divine, and I feel like the cherries make it health food. Right? Right!
BUTTERY BROWN SUGAR ICE CREAM WITH ROASTED CHERRIES
- 8 tablespoons butter
- 3/4 cup brown sugar
- 1-1/2 cups heavy cream
- 1 cup 2% milk
- 1 tablespoon vanilla extract
- 1/8 teaspoon almond extract (optional but SO GOOD)
- 1/8 teaspoon kosher salt
- 2 cups pitted fresh cherries
- Preheat oven to 400.
- Place the cherries in a baking dish that has been very lightly buttered.
- Roast at 400 for 20-25 minutes until the juices have started to run.
- Let the cherries cool completely before adding to the ice cream.
- In a large pot, melt the butter.
- Remove from the heat.
- Add the brown sugar and whisk until the sugar has dissolved, about 1 minute.
- Add the heavy cream, milk, vanilla extract, almond extract and salt.
- Whisk until completely combined.
- Allow to cool completely before churning.
- When the base has cooled completely, pour it into your ice cream machine and churn according to machine directions until its about the consistency of soft serve ice cream.
- Gently fold the cherries into the ice cream.
- Pour into a loaf pan and press a piece of plastic wrap on top.
- Freeze until hard, about 3-4 hours.