Cherry Chocolate Ice Cream
Fresh, sweet chunks of bright pink cherries, delicate shavings of rich, dark chocolate, and a touch of almond! You can't go wrong with this combo.
Servings servings
Equipment
Ingredients
- 1 ½ cups milk, 2%
- 1 cup sugar
- 2 eggs
- 1 cup heavy cream
- 2 cups cherries pitted, halved or quartered
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 ounces chocolate such as a dark hershey's bar
Instructions
Custard
- Combine milk and sugar in a medium saucepan. Heat over medium until bubbles form around the edges. Remove from heat.
- In a small mixing bowl, whisk eggs thoroughly. Very slowly, add ½ of the hot milk mixture, whisking the eggs constantly. Return the pan with the remaining milk mixture to the stove top and then whisk the egg and milk mixture back to the saucepan, whisking constantly. Be careful not to heat the eggs too hot too fast, or they’ll curdle.
- Add the heavy cream. Over medium-low heat and stirring constantly, continue heating the custard mixture until it thickens, aiming for 170-175°F. Do not exceed 180-185°F or your eggs may start curdling.
- Once ready, remove from heat and add the chopped cherries immediately. Add vanilla and almond extracts as well.
- Let the custard cool (you can use an ice bath if you want to speed that process up) and refrigerate, covered, for several hours.
Churn & Freeze
- Once chilled, transfer the mixture to an ice cream maker and churn according to manufacturer’s instructions.
- While the ice cream is churning, grate the chocolate.
- Add the chocolate shavings into the ice cream when there’s just a few minutes left. If you wait too long and it’s already too thick, just stir them in by hand as you transfer your ice cream into another container. Freeze for several hours before serving
- Makes 1 ½ quarts, or serves 8 - 9 comfortably, with ⅔ cup servings each.
Cost: $10
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