Intense Chocolate Ice Cream with Sour Balsamic Cherry Sauce
Indulge in the ultimate combination of rich and tangy with this Intense Chocolate Ice Cream with Sour Balsamic Cherry Sauce. This luxurious homemade chocolate ice cream boasts a velvety texture and deep cocoa flavor, crafted with bittersweet chocolate and a creamy custard base. The real star, however, is the vibrant cherry sauce, where tart cherries are simmered with balsamic vinegar and honey to create a tangy-sweet topping that perfectly balances the chocolate’s intensity. Whether enjoyed as a decadent dessert for a special occasion or an everyday treat, this ice cream delivers a gourmet experience in every spoonful. Perfect for chocolate lovers and fans of bold flavor pairings, this dessert is as stunning as it is delicious.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 0.33 cup Unsweetened cocoa powder
- 4 ounces Bittersweet chocolate (finely chopped)
- 4 Egg yolks
- 1 teaspoon Vanilla extract
- 2 cups Pitted cherries (fresh or frozen)
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Honey
- 1 teaspoon Cornstarch (optional, for thickening)
- 2 tablespoons Water (if using cornstarch)
Instructions
In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and cocoa powder. Heat over medium heat, stirring often, until the mixture just starts to simmer.
Remove from heat and whisk in the chopped bittersweet chocolate until fully melted and smooth.
In a separate bowl, whisk the egg yolks until slightly thickened and pale. Gradually whisk a small amount of the hot chocolate mixture into the eggs to temper them, then slowly whisk the tempered eggs back into the saucepan.
Return the saucepan to medium-low heat and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Do not let it boil.
Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer the churned ice cream to a lidded container and freeze until firm, about 2-4 hours.
To make the sour balsamic cherry sauce, combine the cherries, balsamic vinegar, and honey in a medium saucepan over medium heat. Stir occasionally, breaking down the cherries slightly with a wooden spoon, and cook for about 10 minutes until the mixture thickens.
If a thicker sauce is desired, mix the cornstarch with the water to create a slurry. Stir it into the cherry mixture and simmer for another 2-3 minutes until thickened.
Remove the sauce from heat and let it cool to room temperature before serving. It can also be refrigerated for up to 4 days.
To serve, scoop the intense chocolate ice cream into bowls and drizzle with the sour balsamic cherry sauce. Enjoy immediately!
Nutrition Facts
Calories |
3826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.0 g | 299% | |
| Saturated Fat | 134.8 g | 674% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 397.8 g | 145% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 317.9 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 619 mg | 48% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 3391 mg | 72% | |
*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.
