Chunky Cherry Ice Cream

Aug 2

Written by:
8/2/2011 3:11 PM  RssIcon



Chunky Cherry Ice Cream
No time like the present to enjoy the fresh in season bing cherries and no better way to enjoy them than in this frozen concoction with chocolate and almonds too.

Prep the cherries:
12 ounces bing cherries pitted and halved
1/4 cup granulated sugar
1/4 cup Grand Marnier
Mix all of the above ingredients together in a medium bowl and let cherries macerate at room temperature for a couple of hours, stirring about every 15 minutes or so. Cover bowl with plastic wrap and refrigerate overnight; you really want to have time for the goodness of the cherries and liqueur to intermingle and get to know each other. When ready to make the ice cream strain the cherries, tossing or stirring to drain well. Reserve both cherries and drained liquid for the ice cream; keep chilled in the fridge until needed. I also really like to use Maraschino Luxardo instead of Grand Marnier (was just out of it today); experiment with other liqueurs to see what you like best.

Prep the chunks:
2 ounces raw almonds
2 ounces bittersweet chocolate (chips or chopped)
Line a baking sheet with a silicon mat and place the chocolate on the mat. Put the chocolate in a warm 350˚ oven for just a few minutes; just long enough to heat and start to melt. Spread the chocolate out with a spatula and strew the almonds over the chocolate; pressing the nuts into the chocolate. Let the baking sheet cool down before transferring to the fridge to complete chill the chocolate until it hardens. When the chocolate hardens, remove from fridge and roughly chop. This may be prepared a day or so ahead of time and kept in airtight container in the fridge.

Prep the ice cream custard:
2 cups milk
3/4 cup granulated sugar
4 egg yolks
Heat the milk in a medium saucepan to 180˚. Whisk the egg yolks and sugar together. When the milk is heated through temper the egg yolks with the hot milk by carefully whisking in about half of the milk into the eggs. Add the tempered egg mix to the saucepan and heat to 185˚ or until the custard just coats the back of a spoon. Transfer custard to a large bowl and place in ice bath to cool.

Finish the ice cream:
1 cup heavy cream
Add the heavy cream to the cooled custard in the ice bath and whisk thoroughly. Add the reserved drained liquid from the cherries and whisk thoroughly once more. Chill the ice cream mix to around 38˚. Place chilled mix in your ice cream maker and process according to manufacturer’s instructions.

When the ice cream is ready transfer it to a well chilled bowl along with the drained cherries and chocolate-almond chunks. Quickly and gently mix the cherries and chunks into the ice cream. Transfer the finished ice cream to freezer containers and freeze.

1 comment(s) so far...


Re: Chunky Cherry Ice Cream

the ice cream looks amazing...thank you for this recipe:)

By Roulette kitchen on   10/28/2011 5:31 AM

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