Cherry-Chocolate Ice Cream
Recipe Overview
Level: Easy
Total Time: 6 hours 40 minutes
Prep Time: 6 hours 5 minutes
Cook Time: 35 minutes
Yield: 6 servings
Ingredients
Directions
Combine cherries, 2 tablespoons of sugar, and rum in a medium saucepan. Cook over medium-high heat until syrupy, approximately 20 minutes. Remove from heat, let cool, then refrigerate until cold (at least 2 hours).
While the cherry mixture chills, heat milk and the remaining ½ cup of sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. In a small bowl, whisk egg yolks. Gradually stir about ½ cup of the warm milk mixture into the eggs, then pour the egg mixture back into the saucepan. Cook, stirring constantly, until the mixture coats the back of a spoon and reaches 168°F on a candy thermometer (about 15 minutes). Remove from heat, add semisweet chocolate, unsweetened chocolate, and butter. Let sit for 5 minutes until the chocolate melts.
Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl, then stir in heavy cream and vanilla. Refrigerate until thoroughly chilled (at least 2 hours or overnight).
Churn the chilled chocolate mixture in an ice cream maker according to the manufacturer’s instructions. Strain the cherry mixture, reserving the syrup. Once the ice cream is very thick, add the cherries and continue churning to incorporate. Transfer to a freezer-safe container, drizzle with the reserved cherry syrup, and swirl with a spoon. Cover and freeze until firm (at least 4 hours).
Categories
Ice Cream
Cherry
Fruit
Gluten Free
Low Sodium
