Ingredients for Cherry Chocolate Chip Ice Cream
- Bing Cherries
- Kirsch
- 1 tablespoon lemon juice
- 1 1/2 cups granulated sugar
- 2 cups heavy cream
- Whole Milk
- Vanilla Extract
- Cherry Extract
- 2/3 cup (or more) finely chopped high-quality dark chocolate
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How to Make Cherry Chocolate Chip Ice Cream
- In a small bowl, combine 2 cups fresh cherries, 1 tablespoon lemon juice, 2 tablespoons Kirsch (or water/other liqueur), and 1/2 cup granulated sugar.
- Gently mix and let the cherries macerate for at least 2 hours, or preferably overnight, in the refrigerator.
- Strain the cherries, reserving the maceration juices. Set the cherries aside.
- In a medium bowl, using a hand mixer on low speed, whisk together 2 cups whole milk, 1 teaspoon vanilla extract, and 1 cup granulated sugar until the sugar is completely dissolved (about 2 minutes).
- Gently stir in 2 cups heavy cream, the reserved cherry juices (from step 3), and 1 teaspoon cherry extract.
- Churn the mixture in your ice cream maker according to the manufacturer's instructions, until it thickens.
- While the ice cream is churning, finely chop 2/3 cup (or more!) of your favorite high-quality dark chocolate. When the ice cream begins to thicken, add the chopped chocolate. About five minutes before churning is complete, gently fold in the macerated cherries.
- The ice cream will be soft when it comes out of the ice cream maker.
- For a firmer texture, transfer the ice cream to an airtight container and freeze for at least 2-3 hours.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
108g
Fat
61g
Carbs
10g
