Cherry ice cream

Cherry ice cream is a common ice cream flavor, prepared using typical ice cream ingredients and cherries. Various types of cherries and cherry cultivars are used. In the United States, where the flavor is especially popular, it has been mass-produced since at least 1917.

Cherry ice cream
A cherry ice cream cone
TypeIce cream
CourseDessert
Serving temperatureFrozen
Main ingredientsCherries, milk, cream, sugar

Overview

Cherry ice cream is a common ice cream flavor in the United States consisting of typical ice cream ingredients and cherries.[1][2][3] Whole or sliced or chopped cherries are used, and cherry juice or cherry juice concentrate is sometimes used as an ingredient.[3][4] Cherry extract and cherry pit oil have also been used as ingredients.[5][6] Various cherry cultivars are used, such as black cherries, bing cherries and sour cherry cultivars.[7][8][5] Maraschino cherries are also used.[5] In the 20th century, White House Cherry ice cream, consisting of vanilla ice cream with Maraschino cherries, was a popular flavor in some parts of the U.S. Cherry gelato has also been produced, and the dish can be prepared as a soft serve ice cream.[9][10] Chocolate is sometimes used as an ingredient in cherry ice cream.[11]

History

André Viard in Le Cuisinier Impérial, first published in 1806, gives a recipe for glace de cerises.[12] Cherry ice cream has been produced in the United States since at least 1892.[13] A version of the dish created in 1932 included bitter almond extract, which is used as an additive on sour cherries, and was described as providing the flavor of maraschino cherry to the sour cherries.[5]

It has become a tradition for cherry ice cream to be served at the International Cherry Blossom Festival in Macon, Georgia.[14]

Mass production
Ben & Jerry's Cherry Garcia ice cream

Cherry ice cream has been mass-produced in the United States since at least 1917.[2][15]

See also

References
  1. Ice Cream Trade Journal. Cutler-Williams Company. 1918. p. 33. Retrieved July 20, 2017.
  2. Ice Cream Review. Miller Publishing Company. 1917. p. 40. Retrieved July 20, 2017.
  3. Bryan, L. (2001). The Kentucky Housewife: Containing Nearly Thirteen Hundred Full Receipts. Applewood Books. p. 342. ISBN 978-1-55709-514-5. Retrieved July 20, 2017.
  4. The Complete Technology Book on Flavoured Ice Cream. NIIR Project Consultancy Services. 2006. p. 79. ISBN 978-81-7833-013-6. Retrieved July 20, 2017.
  5. Arbuckle, W.S. (2013). Ice Cream. Springer US. pp. 114–115. ISBN 978-1-4615-7222-0. Retrieved July 20, 2017.
  6. Winter, R. (2009). A Consumer's Dictionary of Food Additives, 7th Edition: Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods. Consumer's Dictionary of Food Additives. Crown/Archetype. p. 150. ISBN 978-0-307-45259-7. Retrieved July 20, 2017.
  7. Heigel, R.D. (2010). Graeter's Ice Cream: An Irresistible History. Arcadia Publishing Incorporated. p. 89. ISBN 978-1-61423-071-7. Retrieved July 20, 2017.
  8. Marshall, R.T.; Goff, H.D.; Hartel, R.W. (2012). Ice Cream. Springer US. p. 112. ISBN 978-1-4615-0163-3. Retrieved July 20, 2017.
  9. Chef. Talcott Communications. 1996. p. 10. Retrieved July 20, 2017.
  10. Wilson, Kasey (May 3, 2017). "Kasey Wilson: Kid-friendly recipes for picky eaters". Vancouver Sun. Retrieved July 20, 2017.
  11. Adarme, Adrianna (August 15, 2013). "Make Your Own Cherry Dark Chocolate Ice Cream". PBS. Retrieved July 20, 2017.
  12. Viard, A. (1822). Le Cuisinier royal ou l'art de faire la cuisine, la pâtisserie et tout ce qui concerne l'office pour toutes les fortunes: suivie d'une Notice sur les vins par M. Pierhugue (in French). J.N. Barba. p. 509.
  13. Weiss, L.B. (2012). Ice Cream: A Global History. Edible. Reaktion Books. p. 64. ISBN 978-1-86189-992-7. Retrieved July 20, 2017.
  14. Shirley, Laura (March 24, 2016). "Cherry Blossom Festival serves up ice cream and fun in Third Street Park in Macon". macon. Retrieved July 20, 2017.
  15. The Milk Dealer. 1921. p. 14. Retrieved July 20, 2017.
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