Cherry Chocolate Chip Ice Cream Recipe - National Cherry Day - The Nibble Webzine Of Food Adventures Cherry Chocolate Chip Ice Cream Recipe - National Cherry Day
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Cherry Chocolate Chip Ice Cream Recipe For National Cherry Day

July 16th is both National Ice Cream Day and National Cherry Day. Combine the two and you get this delicious Cherry Chocolate Chip Ice Cream recipe.

(July is National Ice Cream Month. National Chocolate Chip Day is May 15th.)

Thanks to Gelson’s for the recipe. See more delicious Gelson’s recipes here.

> The history of ice cream.

> The different types of ice cream: a glossary.

You can make this recipe up to three days in advance. You can create a depth of flavor in this sauce with the addition of bourbon (or substitute rum or cherry liqueur).
Ingredients For The Cherry Sauce

  • 2 cups pitted, halved black cherries
  • ½ cup sugar
  • ¼ cup bourbon or water
  • 1 tablespoon lemon juice
  • Pinch salt
    Ingredients For The Ice Cream

  • 2 cups heavy cream
  • ¾ cup whole milk
  • ¾ teaspoon vanilla extract
  • 5 large egg yolks
  • ½ cup sugar
  • ¼ teaspoon salt
  • 2 ounces bittersweet chocolate, chopped
  • 1 teaspoon coconut oil (substitute olive oil)

    1. MAKE the cherry sauce: In a medium saucepan, combine all of the ingredients over medium heat and bring to a simmer for 20 minutes. Mash the cherries with a potato masher and simmer for another 10 minutes.

    2. ALLOW the sauce to cool for 10 minutes; then transfer it to a blender and purée. Transfer the sauce to an airtight container and refrigerate for 2 hours, or up to 3 days.

    3. MAKE the ice cream custard base: In a medium saucepan, combine the heavy cream, whole milk, and vanilla over medium heat. Bring the mixture to a simmer, whisking intermittently.

    Note: This can take up to 20 minutes. Try not to rush this process, or you’ll overheat the cream. While the cream is heating…

    4. COMBINE the egg yolks, sugar, and salt in a medium bowl and whisk vigorously until they have about doubled in size or become a little frothy and pale.

    5. REMOVE the simmering cream from the heat and allow it to cool for about 10 minutes. Pour the cream into the egg yolks in a slow, steady stream, whisking continuously, until they’re fully incorporated.

    6. TRANSFER the custard mixture back to the saucepan and warm it over medium-low heat, stirring gently, until the mixture thickens slightly and coats the back of a spoon.

    7. TRANSFER the custard to a clean bowl to cool. Once it has cooled to room temperature, cover the bowl with plastic wrap and put it in the refrigerator to cool for 1 hour, or up to 3 days.

    8. MAKE the ice cream: Combine the chopped chocolate and coconut oil in a double boiler over simmering water. Stir intermittently until the chocolate is melted. Set aside to cool.

    9. POUR the cold custard mixture into an ice cream machine and churn until it begins to thicken, 10 to 12 minutes.

    10. DRIZZLE in the melted chocolate and churn for an additional 2 minutes, or until the chocolate hardens. Drizzle in the cherry sauce and churn just until the sauce is swirled through the ice cream, but not fully combined.

    11. SERVE directly from the ice cream machine for soft serve, or put it in the freezer to firm up for about 6 hours.


    A Bowl Of Cherry Chocolate Chip Ice Cream
    [1] There is nothing better than homemade Cherry Chocolate Chip Ice Cream (photo © Gelson’s).

    Bowl Of Bing Cherries
    [2] This is the month to gather ye cherries while ye may (photo © Gaelle Marcel | Unsplash).

    Chopped Dark Chocolate Bar
    [3] Instead of chocolate chips or chunks, you can chop up a bar of fine dark chocolate (photo © Tetiana Bykovets | Unsplash).

    Heavy Cream Cartons
    [4] Heavy (whipping) cream does the trick. Do you know the different types of cream (photo © Wisconsin Dairy)?





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