Chocolate Cherry Ice Cream
Level: Easy
Yield: 6 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
- Calories: 456
- Total Fat: 24 g
- Saturated Fat: 14 g
- Carbohydrates: 45 g
- Dietary Fiber: 3 g
- Sugar: 41 g
- Protein: 7 g
- Cholesterol: 167 mg
- Sodium: 43 mg
Time Required
- Total: 6 hr 40 min
- Prep: 6 hr 5 min
- Cook: 35 min
Ingredients
- 1 1/3 cups halved pitted cherries (about 13 ounces whole cherries)
- 1/2 cup plus 2 tablespoons sugar
- 1/2 cup dark rum (or water)
- 1 1/2 cups whole milk
- 4 large egg yolks
- 3 ounces semisweet chocolate, chopped
- 1 ounce unsweetened chocolate, chopped
- 1 tablespoon unsalted butter
- 3/4 cup heavy cream
- 1 1/2 teaspoons vanilla extract
Instructions
- Place the cherries, 2 tablespoons sugar and the rum in a medium saucepan and simmer over medium-high heat until the mixture becomes syrupy, about 20 minutes. Remove from the heat and let cool, then chill in the refrigerator for at least 2 hours.
- While the cherries are cooling, warm the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, stirring to dissolve the sugar. In a small bowl, whisk the egg yolks. Slowly add about 1/2 cup of the warm milk mixture to the eggs, whisking constantly. Then pour the egg mixture back into the saucepan. Cook, stirring continuously, until the mixture thickens enough to coat a spoon and reaches 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the chopped semisweet and unsweetened chocolate and the butter. Let sit until the chocolate melts, about 5 minutes.
- Transfer the chocolate mixture to a blender and blend until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until thoroughly chilled, at least 2 hours or overnight.
- Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, keeping the syrup. When the ice cream is nearly finished churning, add the cherries and continue churning until they are well mixed in. Transfer to a freezer-safe container. Drizzle the reserved cherry syrup over the top and gently swirl with a spoon. Cover and freeze until firm, at least 4 hours.
Photograph by Andrew Purcell
Recipe courtesy Recipe Iseasy Magazine
