July is National Ice Cream Month and I'm joining some blogger friends for a virtual Ice Cream Social! I had a recipe chosen months ago but then the June/July issue of Taste of Home magazine came and the Cherry Ice Cream caught my eye.
This is my first recipe that uses a cooked custard for the base and it comes together pretty easily. The thickened mixture is then put into a bowl and refrigerated overnight.
Then you take the cold custard and add it to your ice cream maker. I have the KitchenAid attachment and after a brief panic of not being able to find the churner parts I had it set up and mixing. This recipe makes two quarts so you want to divide the custard into 2 batches.
Cherries are added at the beginning of the churn and again at the end. This makes 2 quarts so I refrigerated the other half of the custard/cherry mixture while the first churned. In addition to the cherries called for in the recipe I added chocolate chunks during the last five minutes of processing.
I always either reserve some of the mix ins or have a little extra on
hand to add to the top before I pop it in to freeze overnight. I like the Tovolo Glide A Scoop containers because they stack easily in the freezer and it's so easy to get beautiful round scoops out of them.
I served this up in chilled vintage sundae glasses for the guys but I enjoyed it my favorite way- in a waffle cone. I also think it will make great milkshakes or even hot fudge sundaes.
Thanks to all of the bloggers who joined me for today's #IceCreamSocial, be sure to go and check ou their recipes using the links down below!
Cherry Chocolate Chunk Ice Cream
Ingredients
- 3 large egg yolks
- 3/4 cup sugar
- 1/8 teaspoon salt
- 5 cups heavy whipping cream
- 1 Tablespoon vanilla extract
- 3 cups fresh or frozen pitted dark sweet cherries, thawed and cut into quarters
- 11.5 oz semi sweet Chocolate Chunks
Instructions
- In a large saucepan, whisk together egg yolks, sugar and salt until well combined. Stir in cream. Cook over low heat until it reaches 160 degrees and the mixture thickens, stirring constantly. Do not boil!
- Remove from heat and transfer to a large bowl. Place the bowl into a pan of ice water. Gently stir for about 2 minutes. Stir in extract. Press plastic wrap onto the surface of the custard and refrigerate for several hours or overnight.
- Place 1 1/2 cups cherries into a food processor, pulse until finely chopped. Stir the cherries into the custard along with the food coloring, if desired. Coarsely chop the remaining cherries and set aside.
- Pour custard into the cylinder of your ice cream maker, not filling more than 2/3rds full. Freeze according to the manufacturer's instructions. Add some of the reserved cherries and chocolate during the last 5 minutes of processing. Repeat with any remaining custard, cherries and chocolate.
- Move to freezer containers, being sure to leave some headspace for expansion. Freeze for 2 to 4 hours until the ice cream is firm and scoopable.
Notes
Makes 2 quarts
Source: Taste of Home June/July 2024
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