My whole family loves ice cream, and at least once a week we visit our local ice cream parlor, Serendipity
. My girls usually have a taste of a new flavor in the freezer case, and then make their educated decision. My four year old’s favorite flavor last week was Lemon Meringue Pie
, and this week it is Death by Chocolate
.The last time we were at Serendipity, I had a scoop of Cherry Cordial
(Cherry ice cream with chocolate and cherries throughout) ice cream, on top of a scoop of Death By Chocolate.
Both of my girls, and Dominic had a taste of my Cherry Cordial
ice cream, and we unanimously agreed, it was delicious.
We are fortunate to have three established cherry trees in our garden, and a couple days ago, we picked and froze, three gallon bags full . We still had some cherries left over that we put in the refrigerator, to be made into sweet treats, another day.
We decided to make cherry ice cream with two cups of cherries from the refrigerator. Dominic loves almond extract with cherries, and I love dark chocolate, so we compromised and added both. The following recipe is inspired by David Lebovitz’s vanilla ice cream recipe.
|Cherry Chocolate Chip Ice Cream
Recipe type: Dessert
- 1 cup whole milk
- 2 cups half and half(use heavy cream for a more creamy consistency)
- 1/2 tsp kosher salt
- 3/4 cup beet sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 5 large egg yolks
- 2 cups cherries pitted and roughly chopped
- 1/2 dark chocolate bar, shaved with a sharp knife.
- Heat milk, half and half, sugar, salt, vanilla extract and almond extract in saucepan.
- In a bowl, crack 5 large eggs and separate yolks.
- whisk yolks until they become light yellow
- slowly drizzle 3 ladle fulls of the milk mixture to the egg yolks, whisking quickly, all the while
- Use a spatula and scrape the egg/milk mixture back in to the warm milk pan and stir over medium heat. Remember to scrape the sides and bottom of pan frequently, as you stir, until the custard is thick enough to coat the back of a spatula
- Pour and strain custard mixture through a sieve into another bowl.
- Sit the bowl into a larger bowl full of ice and water, and stir to cool off the custard mixture.
- Place plastic wrap over bowl of custard and put cooled custard in refrigerator overnight.
- The next day, plug in your ice cream maker, pour in custard and churn for 20-30 minutes.
- Scoop ice cream into freezer safe container and fold in chopped, drained cherries and shaved chocolate.
- Freeze for 2-5 hours, and then scoop out and serve in bowls or cones.