The Ultimate From-Scratch 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.
- Prep Time: 2 hours 40 minutes (includes chilling time)
- Cook Time: 35 minutes
- Total Time: 7 hours 40 minutes (includes churning and final freezing)
- Yield: Approximately 1.5 quarts
- Category: Dessert
- Method: Making Custard, Simmering, Blending, Churning, Swirling
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl.
- Stir the heavy cream and vanilla extract into the chocolate base. Refrigerate until chilled, for at least 2 hours or overnight.
- Churn and Assemble: Pour the chilled chocolate mixture into an ice cream maker and churn according to the manufacturer’s directions.
- While the ice cream churns, strain the chilled cherry mixture, reserving the syrup.
- When the ice cream is very thick, add the strained cherries and continue churning just until they are incorporated.
- 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.
- 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.
Find it online: https://cookupjoy.com/cherry-chocolate-ice-cream/