Wednesday, February 1st, 2017

No-Churn Cherry Ice Cream

Cherry Ice Cream

 February: National Cherry Month

There was a little ice cream shop behind the tall fence of our Illinois townhome. We would have to walk down the pathway and around the back of the businesses to get to the ice cream shop. Then we discovered a shortcut when the fence had a few broken planks. It seemed the fence was vandalized or worn from the extreme weather—or a combination of both. On our summer strolls, we would take the shortcut to the ice cream shop before the fence got fixed and were able to get to our destination quicker and enjoy our ice cream. We would order our favorite flavors (chocolate and butter pecan) often but cherry ice cream was a close second! On our way back home, we walked off the weight from our indulgences.

Now we do not have the convenience of walking to an ice cream shop nearby. So we make our own ice cream at home. When cherries are in season, we take advantage of the fresh fruit and prepare it in a no-churn recipe. This cool treat warms our hearts during the month of Valentines and is perfect during National Cherry Month.


(Adapted from Bon Appetit) 


  • 1 ½ – 2 cups fresh cherries, pitted and halved
  • 2 tablespoons sugar, granulated white
  • 1 tablespoon water
  • 2 cups heavy whipping cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon almond extract


Wash and dry the cherries. Pit and cut each cherry in half. Place them in a saucepan with the sugar and water. Cook over medium heat, stirring occasionally until thick and syrupy (around 8-10 minutes). Remove from the heat and cool completely.


In a mixing bowl, whip the cream until stiff peaks form. Set aside. In a large bowl, combine the condensed milk with the almond extract.


Gently stir in the cooled cherry mixture. Do not over mix; just fold until there is a ripple color effect and the cherries are distributed evenly in the cream. Place the mixture into a loaf pan or freezer safe container. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Add a cherry on top (optional).



  • Eat cherry ice cream during the summer when July is also National Ice Cream Month.
  • Search our blog for other ice cream recipes.


Bairín Breac (Barm Brack)


February 1: Feast Day of St. Brigid

When we first moved into our new home in San Antonio, Texas, back in 2008, one of the first Catholic churches we attended was the nearby parish of St. Brigid. We were still adjusting to our new neighborhood, finding where the grocery stores, post office, clinics, churches, etc. were located. Although we attended St. Brigid’s temporarily before becoming members at another church, we always remembered the Irish saint’s unique cross design, which has been incorporated into the parish’s logo.

St. Brigid of Kildare, Ireland, (451-525 A.D.) is considered the female counterpart of St. Patrick (in fact, he witnessed her vows as a nun). St. Brigid founded monasteries, schools and convents around her country and is known for her many charitable works.

In observance of the Feast Day of St. Brigid, we made a traditional Irish barm brack, a rustic yeast bread/loaf speckled with raisins. As she is associated with dairy cows, it is customary to eat barm brack with lots of creamy Irish butter! Bain taitneamh as do bhéile (enjoy your meal).


(Adapted from “Cooking with the Saints” by Ernst Schuegraf)


  • 1 ¼ cup old tea (we used Irish breakfast tea)
  • 2 cups raisins (1 cup each of regular AND golden)
  • 1 cup currants
  • ¼ cup mixed candied peel
  • ¼ cup candied cherries (we used the green colored ones in honor of the Emerald Isle)
  • 1 ¼ cup brown sugar
  • 1 ¾ cup flour
  • ½ teaspoon baking powder
  • 1 teaspoon allspice
  • 1 egg


In a large bowl, pour the tea over the raisins and currants, cover and soak overnight to plump them up and add flavor. In the same bowl, stir in the candied peel.


Add the cherries. Mix in the brown sugar, flour, baking powder, allspice and egg.


Line a 1-pound loaf pan with parchment paper, letting some extra hang over the edge to act as handles later. Grease it well before patting the barm brack mixture down in the pan. Bake in a preheated oven at 350 degrees F for 1½ hours. Remove from the oven and cool completely on a wire rack. Slice and serve generously with Irish butter.



  • Irish barm brack does not taste like an English Christmas fruit cake. It is less sweet. We like our slices of barm brack lightly toasted but smothered in lots of creamy Irish butter!
  • Below is a photo of a pin of St. Brigid’s cross, which was taken at the souvenir shop across from St. Patrick’s Cathedral in New York City. We were visiting our friends during spring break one year and went with Gaurab B. to Midtown Manhattan for the day (while he attended meetings for work, we enjoyed touring the town!). Coincidentally, we stayed with him and his family at their New Jersey home and baked a special cake for his wife, Maria, who was blessed with celebrating her birthday on St. Patrick’s Day!