Homemade Rum Cherry Ice Cream

Rich and creamy with chunks of rum‑soaked Bing cherries folded into a smooth custard base, this Rum Cherry Ice Cream recipe is a sophisticated grownup take on a summertime classic.

I look forward to cherry season every year. Fresh Bing cherries are sweet, juicy, and perfect eaten slowly in the sun on a warm afternoon. I use them in many dishes—clafoutis, compote for French toast and waffles, and my favorite: cherry ice cream. For an adults‑only version, I simmer the cherries into a syrup, then soak the cooked fruit in dark rum before folding everything into a rich vanilla custard. The result is indulgent, flavorful, and perfectly suited to summer.

Custard-Based Cherry Ice Cream

This recipe uses a cooked egg custard as the base for a smooth, creamy ice cream. I adapted a classic rich vanilla custard by adding light corn syrup, which helps keep the finished ice cream scoopable after freezing and reduces icy texture that sometimes plagues homemade recipes. I also adjusted the milk, cream, and corn syrup proportions to account for the cherry juices and rum that become part of the mixture.

Corn Syrup vs. High Fructose Corn Syrup

Note that light corn syrup from the baking aisle is different from high‑fructose corn syrup. Many baking syrups are primarily glucose-based and do not contain added fructose. All are processed sweeteners, so if you avoid processed sugars, this recipe may not fit your dietary preferences. For best texture in homemade ice cream, a bit of light corn syrup improves scoopability and mouthfeel.

Adding Fruit to Homemade Ice Cream

Raw fruit can become hard and icy when frozen directly into an ice cream base. To avoid unpleasant, frozen chunks, cook or macerate fruit first to soften it and concentrate the juices. For this Rum Cherry Ice Cream, simmer the Bing cherries with sugar until they release their juices and form a syrup. Strain the syrup and churn it into the custard for natural color and cherry flavor. The cooked cherry solids are then soaked in rum and folded in toward the end of churning. Because the cherries are cooked and alcohol‑soaked, they remain tender and flavorful rather than freezing into rock‑hard pieces.

Boozy Ice Cream

Rum works beautifully with cherries, but you can substitute other spirits to vary the flavor. Brandy or bourbon offer classic warmth, kirsch heightens the cherry character, and a touch of chambord adds berry complexity. Keep in mind that alcohol lowers the freezing point, so boozy ice creams can be slightly softer and will melt faster—best enjoyed soon after scooping.

A bowl of Rum Cherry Ice Cream is hard to resist, so don’t worry about timing—dig in and savor it.

Rum Cherry Ice Cream

by Amanda Biddle

Rum‑soaked cherries make this ice cream an extra‑special treat for adults, though you can omit the alcohol for a family‑friendly version. Serve on its own or with hot fudge. Makes a little over one quart.

Prep Time: 8 hours 30 minutes (including chilling)

Cook Time: 1 hour

Total Time: 9 hours 30 minutes

Servings: 8

Ingredients

• 1 pound fresh Bing cherries, pitted and halved
• ⅓ cup plus 2 tablespoons granulated sugar, divided
• 2–3 tablespoons dark rum (adjust to taste)
• 1 cup whole milk
• 2 cups heavy cream
• ½ cup light corn syrup
• ¼ teaspoon kosher salt
• 6 large egg yolks
• 1½ teaspoons pure vanilla extract

Instructions

1. Combine the cherries and ⅓ cup granulated sugar in a medium saucepan. Simmer over medium heat, stirring, until the cherries soften and release juices into a syrupy consistency, about 8–10 minutes.
2. Strain the cherry syrup into a bowl and set aside. Place the cooked cherries in a separate bowl and stir in the rum. Allow both the syrup and the rum‑soaked cherries to cool to room temperature, then refrigerate until well chilled.
3. In a heavy‑bottomed saucepan, stir together the whole milk, heavy cream, light corn syrup, and kosher salt. Cook over medium‑low heat, stirring occasionally, until the mixture is steaming and reaches about 175°F (just before simmering). Remove from heat.
4. In a medium bowl, whisk the egg yolks with the remaining 2 tablespoons granulated sugar. Temper the yolks by gradually whisking in about one‑third of the warm milk mixture. Return the tempered yolks to the pot with the remaining milk and cook over medium‑low heat, stirring constantly, until the custard coats the back of a spoon. Do not boil.
5. Strain the custard through a fine‑mesh sieve into a large bowl, stir in the vanilla, and let cool at room temperature for about 10 minutes. Cover and refrigerate until thoroughly chilled, at least 4 hours or preferably overnight.
6. When ready to churn, stir the reserved cherry syrup into the chilled custard. Freeze according to your ice cream maker’s directions until the mixture reaches a soft‑serve consistency. Add the reserved rum‑soaked cherries (and any accumulated juices) during the last 4 minutes of churning.
7. Transfer the ice cream to a freezer‑safe container, press plastic wrap directly on the surface, cover, and freeze until firm and scoopable, at least 4 hours.

Nutrition Estimate (per serving)

Calories: 415 kcal | Carbohydrates: 40 g | Protein: 4 g | Fat: 26 g | Saturated Fat: 15 g | Cholesterol: 231 mg | Sodium: 128 mg | Sugar: 36 g

Nutrition information is an approximation and should be used only as a general guide.

About our recipes

These recipes use US customary measurements and have not been tested for high altitude cooking or baking. Adjustments may be necessary at elevation.

Originally published July 6, 2016.