Ingredients for Intense Chocolate Ice Cream With Sour Balsamic Cherry Sauce
- Semi Sweet Chocolate Chips
- Unsweetened Cocoa
- 2 cups heavy cream
- Buttermilk
- Honey
- Egg Yolks
- 2 tablespoons granulated sugar (for the sauce)
- Vanilla
- Water
- Sour Pitted Cherries
- Almond Flavoring
- 1/4 cup balsamic vinegar
- Cornstarch
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How to Make Intense Chocolate Ice Cream With Sour Balsamic Cherry Sauce
- In a medium saucepan, whisk together the sugar, cocoa powder, and cornstarch. Gradually whisk in the milk until smooth.
- Bring the mixture to a simmer over medium heat, whisking constantly, until thickened. Remove from heat.
- In a separate bowl, whisk the egg yolks slightly. Gradually temper the hot chocolate mixture into the yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat for 1-2 minutes, stirring constantly, until slightly thickened. Do not boil.
- Remove from heat and stir in the chocolate chips, vanilla extract, and salt until melted and smooth.
- Pour the mixture into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
- While the ice cream churns, prepare the cherry sauce. In a small saucepan, combine the cherries, balsamic vinegar, and 2 tablespoons of sugar.
- Bring to a simmer over medium heat and cook for 10-15 minutes, or until the cherries have softened and the sauce has thickened slightly.
- Remove from heat and let cool.
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up.
- Serve the intensely chocolate ice cream topped with the sour balsamic cherry sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
314g
Fat
108g
Carbs
32g
