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Drunken Cherry Ice Cream Recipe

Jennifer Farley of Savory Simple provides another great recipe using Safest Choice™ eggs. Drunken cherry ice cream with the delicious blend of cherries and Grand Marnier is certain to become one of your most loved recipes!

Servings: 8

Active time: 35 minutes

Total time:


  • 1 lb cherries, pitted
  • 1/2 c + 2 Tbsp Grand Marnier, divided
  • 1/3 c + 2 Tbsp granulated sugar, divided
  • 1 c heavy cream
  • 1 c half and half
  • 1/2 Tbsp pure vanilla extract
  • 6 Davidson's Safest Choice® pasteurized egg yolk(s)


  1. Place the cherries in a medium-sized bowl. Add 1/2 cup Grand Marnier and 2 tablespoons sugar. Stir well, cover, and refrigerate for a minimum of 30 minutes. Stir periodically so the liquid coats the cherries.
  2. Pour the cherries and all liquid from the bowl into a large skillet over medium-low heat. Stirring frequently, cook the cherries down until they're very soft and the liquid has reduced and thickened substantially, approximately 15 minutes. Allow the cherries to cool briefly and then puree in a blender until smooth. For some texture in the ice cream, don't puree the cherries completely.
  3. Heat the heavy cream, half and half, and vanilla in a medium saucepan over medium-high heat. In a small bowl, vigorously whisk together the egg yolks and 1/3 cup sugar. When the cream begins to simmer, turn the heat to low and ladle about half of it into the egg mixture while whisking. Pour the contents of the bowl back into the saucepan, using a spatula to get everything out of the bowl. Over low heat, stir the custard with a heatproof spatula (or wooden spoon) until it thickens up a bit and coats the back of spatula.
  4. Allow the ice cream base to cool for several minutes, stirring periodically to prevent a skin from forming. Take a small taste and if you feel that it needs more Grand Marnier flavor, stir in 1-2 more tablespoons of the liquor. Pour the base into a bowl and cover with plastic wrap, pushing the plastic directly against the liquid. Chill for a minimum of 6 hours, preferably overnight.
  5. Prepare ice cream in an ice cream maker according to manufacturer's instructions.

Nutrition Facts

Serving Size (1/2 cup)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 370
Calories from Fat 170
Total Fat 19g (29% DV)
Saturated Fat 10g (50% DV)
Trans Fat 0g
Cholesterol 190mg (63% DV)
Sodium 35mg (1% DV)
40g (13% DV)
Dietary Fiber 11g (44% DV)
Sugars 24g
Protein 5g
Vitamin A 15%
Vitamin C 6%
Calcium 10%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.