Cherry Chocolate-Chunk Ice Cream



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)


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.


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,