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The Ultimate From-Scratch Cherry-Chocolate Ice Cream

Scooping a perfect, creamy scoop of the finished homemade Cherry-Chocolate Ice Cream.

A rich, from-scratch custard-style ice cream that combines the classic flavors of cherry and chocolate. The recipe involves creating a sweet cherry and dark rum compote, with the cherries and syrup separated for later use. A separate, decadent chocolate custard base is made with both semisweet and unsweetened chocolate. After churning the chocolate base, the cooked cherries are mixed in, and the reserved cherry-rum syrup is swirled throughout for a beautiful finish and intense flavor.

Ingredients

Scale
  • 1 1/3 cups halved pitted cherries (from about 13 ounces whole cherries)
  • 1/2 cup plus 2 tablespoons sugar
  • 1/2 cup dark rum (or water)
  • 1 1/2 cups whole milk
  • 4 large egg yolks
  • 3 ounces semisweet chocolate, chopped
  • 1 ounce unsweetened chocolate, chopped
  • 1 tablespoon unsalted butter
  • 3/4 cup heavy cream
  • 1 1/2 teaspoons vanilla extract

Instructions

  1. Make the Cherry Component: In a medium saucepan, cook the pitted cherries, 2 tablespoons of sugar, and the dark rum (or water) over medium-high heat for about 20 minutes, until the mixture is syrupy. Remove from the heat, let it cool, and then refrigerate until cold, for at least 2 hours.
  2. Make the Chocolate Custard Base: Meanwhile, in a separate saucepan, heat the milk and the remaining 1/2 cup of sugar over medium-low heat, whisking to dissolve the sugar.
  3. In a small bowl, whisk the egg yolks. Gradually whisk about 1/2 cup of the warm milk mixture into the yolks to temper them.
  4. Whisk the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, for about 15 minutes, until the mixture coats a spoon and registers 168°F on a candy thermometer.
  5. Remove the pan from the heat. Add the chopped semisweet and unsweetened chocolate and the butter. Let it sit for about 5 minutes until the chocolate melts.
  6. Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl.
  7. Stir the heavy cream and vanilla extract into the chocolate base. Refrigerate until chilled, for at least 2 hours or overnight.
  8. Churn and Assemble: Pour the chilled chocolate mixture into an ice cream maker and churn according to the manufacturer’s directions.
  9. While the ice cream churns, strain the chilled cherry mixture, reserving the syrup.
  10. When the ice cream is very thick, add the strained cherries and continue churning just until they are incorporated.
  11. Transfer the ice cream to a freezer-safe container. Drizzle the reserved cherry-rum syrup over the top and use a spoon to gently swirl it in.
  12. Cover and freeze for at least 4 hours, or until firm.

Notes

  • An ice cream maker and a candy thermometer are recommended for this recipe.
  • Tempering the eggs by slowly adding the hot milk mixture is a crucial step to prevent scrambling.
  • Chilling both the cherry component and the custard base thoroughly before churning is essential for the best texture.

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