Cherry Chocolate Chip Ice Cream
I’m so excited it’s that cherry time of year! I am also excited it’s finally hot here in Denver and now it can be a justifiable ice cream time of year. When it’s cold out I don’t feel nearly as worthy of a giant scoop of the stuff. This means it is time to get out the Cuisinart Ice Cream Maker.
As you may remember this kitchen gadget makes the best ice cream ever. Although it didn’t make my top 9, it was #10. I had some regret about not adding it to the top 9 but all those other lovely gadgets were just used more all year round.
Full disclosure, I first made a Cherry Flourless Cake that I wanted to post this week but after it collapsed in the oven I decided it needed more tweaking. I made this easy and super tasty ice cream for you instead. This ice cream requires a homemade cherry sauce which takes a little bit of effort but, believe me, it is completely worth it!
Typically, I would never buy Cherry Chocolate Ice Cream in the store (although I have been tempted by Cherry Garcia by Ben and Jerry’s), it’s not a flavor that tempts me but this might be my favorite homemade ice cream yet! The cherry flavor is excellent! What effort I expended in making the cherry sauce I saved in using this Ice Cream Maker, it’s just that quick and simple.
Cherry Chocolate Chip Ice Cream
makes about 5 cups of ice cream
1/2 c. Cherry Sauce (recipe below)
1/2 c. ghirardhelli 60% cacao chocolate chips
1 c. whole milk
2 c. heavy cream
3/4 c. granulated sugar
1/8 t. Himalayan sea salt
1 T. Natural Cherry Extract (I use Savory Spice)
Wash and pit about 30 to 35 red cherries. Place in a food processor with 1 T. sugar and process until well blended.
Transfer to a medium sized sauce pan and first bring to a boil briefly and then turn down to medium low and cook the cherries for about 30 minutes. Stir occasionally. Set the pan aside and let cool.
Use the sauce immediately or store in the refrigerator in an air tight container for several days. This yields about 1 cup of cherry sauce.
Freeze the bowl of the ice cream maker overnight or at least 6 to 8 hours.
Combine the milk, cream, sugar, salt and extract in a large bowl and whisk until the sugar is dissolved. Set aside.
Place the frozen ice cream bowl into the ice cream maker, attaching the machine’s paddle. Place the lid on the machine and turn it on. Slowly pour in the ice cream liquid. Let this process until the paddle starts to show signs of scraping ice cream on the sides of the bowl (about 20 minutes).
Add in the cherry sauce a large spoonful at a time through the hole in the top of the machine. I don’t turn the machine off while I’m adding stuff. Just don’t go sticking any appendages or utensils into the moving parts of the machine!
Chop the 1/2 c. of chocolate chips into smaller chunks. I do this with my pampered chef chopper (another gadget that could have absolutely made my top 9). Then add the chocolate into the machine as well.
Let the ice cream process for another 15 minutes or so until thickened and then place in a pre-chilled storage container and freeze until ready to serve. If you like soft serve ice cream eat it straight out of the machine. This time turning it off before sticking a spoon in there!
June 12, 2016
This entry was posted in chocolate, desserts, ice cream and tagged cherries, chocolate chips, Cuisinart, ice cream.
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