The Ultimate From-Scratch Cherry-Chocolate Ice Cream

There are certain flavor combinations that are simply timeless, sophisticated, and utterly irresistible. At the top of that list is the perfect marriage of rich, dark chocolate and sweet, jammy cherries. This recipe for the ultimate from-scratch Cherry-Chocolate Ice Cream is a celebration of that classic pairing, elevated to a truly gourmet level.

This is your master guide to creating a spectacular, artisanal ice cream at home. We will walk you through every step, from making a luxurious French-style chocolate custard base to creating a boozy, rum-infused cherry compote and syrup. The result is a Cherry-Chocolate Ice Cream with an incredibly creamy texture, a deep chocolate flavor, and two different kinds of cherry goodness in every bite.

What makes this recipe so special is its commitment to building deep, complex flavor from scratch. This is not just vanilla ice cream with some stuff mixed in; this is a true, integrated Cherry-Chocolate Ice Cream. While it’s a project that requires an ice cream maker, the process is incredibly rewarding, and the final product is a world beyond anything you can buy at the store.

Table of Contents

Table of Contents

The Anatomy of a Perfect Cherry-Chocolate Ice Cream

The incredible flavor and texture of this Cherry-Chocolate Ice Cream comes from two key from-scratch components that are designed to work in perfect harmony.

1. The Integrated Chocolate Custard: Instead of adding chips at the end, we create a true chocolate ice cream by melting both semisweet and unsweetened chocolate directly into the hot, rich, French-style egg custard base. This technique creates an exceptionally smooth, deeply flavorful, and not-too-sweet chocolate foundation.
2. The “Double Cherry” Technique: This is the secret to the perfect cherry experience.
   • The Mix-In: We cook fresh cherries in a rum-infused syrup until they are soft and jammy. The whole, cooked cherries are then folded into the ice cream after churning, providing a wonderful, chewy texture and a substantial fruit presence.
   • The Swirl: The beautiful, dark red, rum-infused syrup that the cherries were cooked in is reserved and then drizzled into the finished ice cream, creating a stunning visual swirl and an intense burst of concentrated cherry-rum flavor.

The Key Ingredients for Your Gourmet Ice Cream

The superior quality of this Cherry-Chocolate Ice Cream is a direct result of using high-quality, real ingredients.

• Fresh Sweet Cherries: The star of the fruit component. Plump, dark sweet cherries like Bing are perfect. Using fresh cherries will give you the best flavor and texture. If fresh cherries are not in season, high-quality frozen, pitted dark sweet cherries are an excellent substitute.
• Dark Rum: Cooking the cherries with dark rum adds a wonderful warmth and complexity that beautifully complements the fruit and chocolate. For a non-alcoholic version, you can simply substitute this with water.
• Semisweet and Unsweetened Chocolate: Using a combination of these two chocolates is key. The semisweet chocolate provides the classic chocolate flavor, while the unsweetened chocolate adds a deep, bitter complexity that keeps the final ice cream from being overly sweet. Use good-quality chocolate bars for the best melting and flavor.
• Egg Yolks: The foundation of our rich and creamy French-style custard base.

Step-by-Step Guide to Your Cherry-Chocolate Ice Cream

This recipe is a rewarding project with a few key components. Follow these detailed steps for a flawless, scoop-shop-quality result.

Part 1: Make the Cherry Compote and Syrup

1. Cook the Cherries: In a medium saucepan, combine the halved and pitted cherries, 2 tablespoons of sugar, and the dark rum (or water). Cook this mixture over medium-high heat, stirring occasionally, until the liquid has become syrupy and the cherries are soft and broken down. This will take about 20 minutes.
2. Cool and Separate: Remove the pan from the heat and let the cherry mixture cool completely. Once cooled, pour it through a strainer set over a small bowl. The liquid in the bowl is your reserved cherry syrup. The cooked cherry pieces left in the strainer are your mix-in. Refrigerate both components until you are ready to assemble your Cherry-Chocolate Ice Cream.

Part 2: Make the From-Scratch Chocolate Custard Base

1. Heat the Milk: In a medium saucepan, heat the whole milk and the remaining 1/2 cup of sugar over medium-low heat, whisking until the sugar dissolves.
2. Prepare the Yolks: While the milk heats, whisk the 4 large egg yolks in a small bowl until they are pale.
3. Temper the Eggs: Very slowly, while whisking constantly, pour about 1/2 cup of the warm milk mixture into the egg yolks. This gently raises their temperature. Whisk this tempered egg mixture back into the saucepan.
4. Cook the Custard: Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon or registers 168°F on a candy thermometer (about 15 minutes).
5. Melt the Chocolate: Remove the pan from the heat. Add the chopped semisweet chocolate, unsweetened chocolate, and the butter to the hot custard. Let it sit for 5 minutes to melt.
6. Blend Until Smooth: Transfer the chocolate mixture to a blender and puree until it is perfectly smooth. This step guarantees a silky, non-grainy texture for your Cherry-Chocolate Ice Cream.
7. Finish and Chill Completely: Pour the smooth chocolate base into a large bowl and stir in the heavy cream and vanilla extract. Press a piece of plastic wrap directly onto the surface and refrigerate until very cold, at least 2 hours or preferably overnight.

Part 3: Churn and Assemble

1. Churn the Ice Cream: Pour your thoroughly chilled chocolate custard base into your ice cream maker and churn according to the manufacturer’s directions until it is very thick.
2. Add the Cherries: In the last few minutes of churning, add the chilled, cooked cherries and continue churning just until they are incorporated.
3. Create the Swirl: Transfer the finished Cherry-Chocolate Ice Cream to a freezer-safe container. Drizzle the reserved cherry syrup over the top. Use a spoon or a butter knife to gently swirl the syrup into the ice cream just once or twice. Don’t overmix!
4. Harden: Cover the container and freeze until the ice cream is firm, at least 4 hours.

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Storage Information

Store your homemade Cherry-Chocolate Ice Cream in an airtight container in the coldest part of your freezer. It is best enjoyed within two weeks for the best flavor and texture.

Creative Recipe Variations

This artisanal recipe is a perfect template for other sophisticated flavor combinations.

Flavor Variation	How to Adapt the Recipe	The Delicious Result
“Cherry Garcia” Inspired	For a tribute to the Ben & Jerry’s classic, simply use a from-scratch vanilla custard base instead of the chocolate one. Proceed with the cherry components as directed. The result will be a brighter, creamier version of this Cherry-Chocolate Ice Cream.	The iconic combination of vanilla, cherries, and chocolate chunks.
“Cherry-Almond” Ice Cream	Add 1/2 teaspoon of pure almond extract to the custard base. After churning, fold in 1/2 cup of toasted, slivered almonds along with the cooked cherries for a delightful, nutty crunch.	A sophisticated and classic flavor pairing that beautifully enhances the cherry notes.
White Chocolate Cherry Ice Cream	Omit the unsweetened chocolate and replace the semisweet chocolate with an equal amount of high-quality chopped white chocolate. This will create a beautiful, creamy white chocolate base.	A sweeter, creamier, and visually stunning ice cream with a beautiful color contrast.

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Conclusion: An Artisanal Treat, Worth Every Moment

Making this from-scratch Cherry-Chocolate Ice Cream is a truly rewarding culinary project. The deep, complex flavor of the real chocolate custard, the jammy chew of the rum-infused cherries, and the vibrant ribbon of cherry syrup come together to create a dessert that is nothing short of spectacular. This is the kind of ice cream that creates memories. We hope you enjoy the process and every single decadent scoop.

Frequently Asked Questions (FAQs)