Cherry and Dark Chocolate Ice Cream
Indulge in the ultimate dessert experience with this rich and creamy Cherry and Dark Chocolate Ice Cream, a decadent treat that perfectly balances sweet and tart flavors. Made from scratch with fresh or frozen cherries and chunks of 70% cacao dark chocolate, this luxurious ice cream combines the richness of a silky custard base with the boldness of dark chocolate and the brightness of juicy cherries. The recipe involves classic ice cream-making techniques, such as tempering egg yolks and churning, ensuring a velvety-smooth texture in every spoonful. Serve it in bowls or cones, and watch it become your go-to summer dessert. Perfect for impressing guests or indulging in a quiet night at home, this homemade ice cream is a must-try for fans of gourmet frozen treats.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen pitted cherries
- 0.75 cup Dark chocolate (70% cacao or higher), chopped
- 0.25 teaspoon Salt
Instructions
1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and salt. Stir occasionally and heat until the mixture is just about to simmer. Do not let it boil.
2. While the cream mixture heats, in a separate bowl, whisk the egg yolks and granulated sugar until pale and thick, about 2–3 minutes.
3. Once the cream mixture is warm, slowly pour about 1/2 cup of it into the egg yolk mixture while whisking constantly to temper the eggs.
4. Gradually add the tempered egg mixture back into the saucepan with the remaining warm cream, whisking constantly.
5. Reduce the heat to low and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. This will take about 5–7 minutes. Do not let it boil.
6. Remove the saucepan from the heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, and let it cool to room temperature.
7. While the custard cools, prepare the cherries. If using fresh cherries, pit them and chop them into small pieces. If using frozen cherries, thaw and chop them. Set aside.
8. Once the custard has cooled, cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until fully chilled.
9. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. During the last 5 minutes of churning, add the chopped cherries and dark chocolate pieces to the mixture.
10. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
11. Serve the Cherry and Dark Chocolate Ice Cream in bowls or cones and enjoy!
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 35.8 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 265 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
