Yield: 1 quart
Prep Time: 25 min + chilling and processing time
Cook Time: 15 min
Cherry Garcia Ice Cream
1/4 cup shaved or chopped dark chocolate
1/4 cup fresh Bing cherries, halved and pitted
2 cups heavy whipping cream (or regular whipping cream)
1 cup milk
3/4 cup granulated white sugar
2 large eggs
1. Place shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.
2. Mix cream, milk and sugar in a saucepan. Place saucepan over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot. Remove pan from heat.
3. Whisk eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Slowly add 1 cup of the cream mixture to the eggs, whisking constantly. Whisk the warmed egg mixture back into the saucepan and place on medium-low heat. Stir constantly, until mixture thickens, 10 to 15 minutes; do not boil. Remove from heat and allow to cool to room temperature, and then refrigerate it, loosely covered, until chilled (preferably overnight).
4. Pour into ice cream freezer and follow the manufacturer's instructions.
*If you are preparing this recipe as gluten-free, just be sure to use a brand of chocolate that is known to be GF.
*You can use canned cherries, but be sure to drain the syrup!
*Ice cream turns out best when the container is frozen ahead for at least 24 hours, and if the base is completely chilled- at least 8 hours.
Source: RecipeGirl.com (Adapted barely from HungryMonster.com)
Caramel- Chocolate Nut Ice Cream Next Post »
Chocolate Cinnamon Gelato with Toffee Bits