Even though it’s almost mid-April it feels like winter today. Cold, windy, rainy, cloudy – just dreadful weather in my book. I needed some sort of pick-me-up and I found just the ticket, er, comfort food rather.
Cherry Chocolate Chip Ice Cream….delicious.
I love my ice cream maker that I got for Christmas a couple years ago, but I haven’t really experimented too much with different flavors and I was going through my pantry and found a jar of Maraschino Cherries that were due to expire next month (I know…how could that be?). Clearly my pantry “might” be a little over stocked right now. Ha-Ha. Anyways that got me to thinking how much I LOVE cherry ice cream and then I saw a bar of dark chocolate just hanging out calling to be used…There was my answer.
I used a basic Vanilla Ice Cream recipe and tweaked it a bit.
Firstly, I must say chopping chocolate can get messy. I chopped half of a Gian Hershey’s Dark Chocolate bar and made sure to use only the chopped pieces of chocolate. What I mean by that is when you chop chocolate with a knife it leaves a fine dusting of chocolate along with chunks. I didn’t want chocolate dust in my ice cream only the chunks, so instead of picking up the entire board and swiping all of the chocolate in the ice cream I only picked up the chunks and put it in. (This was just my personal preference – it’s a texture thing).
2 cups whole milk
2 cups half & half
1 cup sugar – divided
pinch of sea salt
1 Tbsp vanilla extract
1/2 tsp almond extract
5 Large Egg yolks
4 Tbsp juice from the Maraschino Cherries
3/4 of a small jar of Maraschino Cherries – chopped to your likeness
1/2 of a Giant Hershey’s Dark Chocolate bar – chopped to your likeness
In a large sauce pan on medium heat bring to a light boil milk, half & half, 1/2 cup sugar, both extracts, sea salt and juice from cherries.
While that’s cooking mix egg yolks with the other 1/2 cup of sugar until it’s light yellow, thickened and creamy.
Once the milk mixture is at a light boil temper the eggs with the hot milk mixture by adding a ladle-full of milk to the eggs stirring then repeating the process two more times. By then the eggs should be tempered enough to add to the milk mixture and continue cooking them until it’s hot. Be sure to not boil this mixture.
Strain the mixture into a medium-sized bowl and let it cool down some. Cover it with plastic wrap and refrigerate it at least two hours or over night.
Pour the cooled ice cream mixture into the thoroughly FROZEN ice cream bowl that comes with your ice cream maker and start her up. I added the cherries and chocolate about 15 minutes into the churning process and let it finish churning another 15 minutes. It’s ready to eat soft serve or placed into a freezer safe pint container and store in the freezer (not that it will last very long…because it’s delicious)!!!!
This was just the ticket to cheer me up on such a dreary Spring day~Bam