Cherry preserves and dark chocolate chunks are swirled throughout a creamy vanilla ice cream base. I think you’re gonna love this Cherry Chocolate Ice Cream!
I suppose you could call this cherry chocolate ice cream “gelato” because, unlike my classic Vanilla Ice Cream, I’m using the gelato proportions this time around. That basically means less egg yolks, more milk, less cream, which makes a lower fat ice cream. Since I don’t have a real gelato maker, I’m using my ice cream maker. Call it what you want, gelato or ice cream, it’s all still really, really good!
The cherry swirl comes from Bonne Maman cherry preserves. I really love that brand of jam/preserves! For the chocolate chunks I chopped up a dark chocolate candy bar. Usually I don’t like hard chunks in my ice cream, I like to use shaved chocolate, or better yet, the Magic Shell chocolate syrup (I love the way it freezes in my ice cream maker), but I was out voted this time around. My son was home visiting when I made this and he wanted chocolate chunks, so chocolate chunks it was!
I think there’s nothing better in the summer than homemade ice cream, gelato, popsicles and any other frozen treat, don’t you agree? I hope you give this Cherry Chocolate Ice Cream a try, you will love it!Print
Cherry Chocolate Ice Cream
- 4 egg yolks
- 3/4 c. sugar
- 2 C. whole milk
- 1 C. heavy cream
- 2 tsp. vanilla extract (use quality extract)
- 1/2 C. cherry preserves (I love Bonne Maman)
- 1/2 C. chopped/shaved dark chocolate candy bar
- Briefly whisk egg yolks in small bowl, set aside.
- In small saucepan, heat cream, milk and sugar until sugar is dissolved and little bubbles are starting to form around edge of saucepan.
- While whisking, slowly add about a quarter cup of the milk/cream/sugar mixture to bowl with the egg yolks. This is to temper the eggs and raise the temperature of the egg yolks without scrambling them. Add a bit more cream mixture and whisk again. Repeat.
- While continuing to whisk, slowly add the egg mixture to the sauce pan with remaining milk/cream/sugar mixture and continue to stir while heating until mixture thickens and coats the back of a wooden spoon. Swipe your finger across the mixture on the back of the spoon and if the edges stay put, it’s ready. Takes about 5 minutes, more if your temperature is lower. If you have a candy thermometer cook until 170º
- Strain mixture into bowl and set in ice bath for about 30 minutes to cool down (stir occasionally). Store custard base in refrigerator for a few hours or overnight to thoroughly chill.
- Stir vanilla extract into ice cream custard base.
- Pour custard base in ice cream maker and process according to your ice cream maker‘s instructions. For me, it’s 20 minutes. A couple minutes before it’s finished churning, add the shaved/chunks of chocolate.
- Pour ice cream into container and swirl the cherry preserves throughout the ice cream. Freeze several hours or overnight to firm up.
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