Cherry Chocolate-Chunk Ice Cream

It occurred to me as I was working with fresh cherries this season that a cherry ice cream would be fun to make. Then I thought about chocolate-covered cherries and decided that some delicious dark chocolate chunks needed to go into the mix as well. The result is Cherry Chocolate-Chunk Ice Cream!

A few years ago I wrote an ice cream book, Endless Summer: 54 Quick and Creative Ice Cream and Dessert Recipes. The odd thing is I’m not a big ice cream lover. But when opportunity knocks, one doesn’t say no! I now have a reputation for making ice cream and don’t serve store-bought anymore. I also have three ice cream makers and plenty of freezer space!

Method

Puree the cherries, sugar, cherry and vanilla extracts, and salt in a blender or food processor.

Add the cream and milk, pulse to combine.

Chill the ice cream mixture for 30 minutes.

To Freeze: follow the directions of your ice cream maker for churning and freezing.

Tips and Tricks

Lower the freezer temperature from 0ºF to 4ºF. This is just enough to make the ice cream scoopable right from the freezer, no need to let it sit on the counter, which only melts the outer edges.

To properly store ice cream, place plastic wrap directly on top of the ice cream to prevent air from reaching the ice cream and place in the freezer immediately to prevent ice crystallization.

 

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Cherry Chocolate-Chunk Ice Cream

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 1 quart 1x
  • Category: Ice Cream
Scale

Ingredients

1 ½ cups cherries, pitted
½ cup granulated sugar
2 teaspoons cherry extract
1 teaspoon vanilla extract
¼ teaspoon coarse salt
1 ½ cups heavy cream
½ cup whole milk
¾ cup (4 ounce bar) dark chocolate, chopped OR chocolate chips (I used 70% cocoa)

Instructions

Puree the cherries, sugar, cherry and vanilla extracts, and salt in a blender or food processor.

Add the cream and milk, pulse to combine.

Chill the ice cream mixture for 30 minutes.

To Freeze: follow the directions of your ice cream maker for churning and freezing.

Notes

Lower the freezer temperature from 0ºF to 4ºF. This is just enough to make the ice cream scoopable right from the freezer, no need to let it sit on the counter, which only melts the outer edges.

To properly store ice cream, place plastic wrap directly on top of the ice cream to prevent air from reaching the ice cream and place in the freezer immediately to prevent ice crystallization.

Keywords: frozen dessert, dessert,

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