Cherry Almond Chocolate Chunk Ice Cream Recipe

Cherry Almond Chocolate Chunk Ice Cream

• Difficulty: Intermediate
• Yield: 4 pints (16 servings)
• Total Time: 7 hours 20 minutes (freezing included)
• Active Time: 40 minutes

Homemade ice cream tastes especially wonderful during the summer. While this recipe involves several steps, the delicious blend of tart cherries, rich chocolate, and nutty almonds makes the effort well worth it. Each spoonful delivers a sophisticated flavor combination that rivals any artisanal ice cream shop.

Nutritional Information

Per Serving (1 of 16 servings): Calories 444, Total Fat 29 g, Saturated Fat 16 g, Carbohydrates 43 g, Dietary Fiber 2 g, Sugar 40 g, Protein 6 g, Cholesterol 170 mg, Sodium 96 mg

Ingredients

• 3 cups half-and-half
• 2 cups plus 2 tablespoons sugar
• 1 tablespoon vanilla bean paste
• 2 teaspoons almond extract
• 9 large egg yolks
• 3 cups heavy cream
• 1 pound fresh cherries, pitted
• 1 cup chopped chocolate
• 1/2 cup toasted slivered almonds
• Toppings: extra almonds, cherries, chocolate (optional)

Special Equipment: An ice cream maker, set up according to the manufacturer's guide.

Instructions

1. In a medium saucepan over medium-low heat, mix the half-and-half with 2 cups of sugar. Add the vanilla bean paste and almond extract. Warm the mixture until hot but not boiling or simmering.
2. Using a whisk, beat the egg yolks in a large bowl vigorously until they lighten in color, about 2 minutes.
3. Slowly ladle some of the hot half-and-half mixture into the egg yolks while whisking constantly, gently tempering the eggs. Repeat with a second ladleful, ensuring continuous whisking.
4. Pour the tempered yolks back into the saucepan with the rest of the half-and-half, stirring gently with a wooden spoon. Cook slowly for 2 to 4 minutes until the mixture thickens enough to coat the spoon.
5. Place a fine-mesh sieve over a clean bowl and strain the thickened custard through it. Stir in the heavy cream gently. Chill this mixture in the fridge for about 2 hours until fully cold.
6. Place the cherries together with the remaining 2 tablespoons of sugar into a food processor. Pulse until the cherries are chopped but still have some texture. Fold this cherry mixture into the chilled custard base.
7. Pour the combined mixture into your ice cream maker, churning according to the manufacturer's instructions. If your machine is small, you may need to process in two batches. Add the chocolate pieces and toasted almonds just before the churning finishes, letting them blend in evenly.
8. Transfer the ice cream into a freezer-safe container and freeze until firm, at least 4 hours.
9. Serve plain or garnish with your preferred toppings such as extra almonds, cherries, or chocolate.