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Cherry Chocolate Chip Ice Cream
(recipe, Katie Hickey)
- 1½ cups pitted ripe sweet cherries or more- mine needed more cherry flavor last time (from about ¾ lb cherries)
- ¾ cup milk
- 1¾ cups cream
- ½ cup sugar
- 1 pinch salt
- 1 tsp. lemon juice
- 2 Tbsp. Amaretto, or cherry liqueur
- 4 oz. bittersweet chocolate, chopped fine, keep cold until used
- Handful of drained, chopped candied cherries (David Lebovitz's recipe, if you've got them. In a pinch, try some chopped marascino cherries)
- 1 Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture is steamy, then lower the heat to warm and just let sit for about 15 minutes. Remove from heat. Pour mixture into a blender, or use an immersion blender, and carefully purée. (Careful because you are dealing with a hot liquid. Make sure you hold the cap down on the top of the blender while puréeing.)
- 2 Put mixture into a large bowl. Stir in the remaining ¾ cup of cream. Chill for several hours in the refrigerator until completely cold. (Can also place bowl over an ice bath, to speed up the cooling process.)
- 3 Before putting the mixture into your ice cream maker, stir in the lemon juice and the Amaretto or other liqueur if you are using. Note that you can skip the alcohol if you want, but the addition of it will help the ice cream from getting too icy, and the amaretto can add a nice flavor boost to the ice cream. Churn the ice cream in your ice cream maker according to the manufacturer's instructions.
- 4 Once the ice cream has completed churning, the ice cream should be pretty soft. Add in the finely chopped chocolate and candied charries. Put in an airtight container and place in the freezer for at least an hour, preferably several hours.