Buy Now → Cherry Chocolate Ice Cream
Ingredients
Units
Scale
- 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
Instructions
- 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.
Equipment
Buy Now → Find it online: https://www.imbored-letsgo.com/cherry-chocolate-ice-cream/