|
|
|
Delicious!
|
|
¼ cup |
|
shaved or
chopped dark chocolate |
|
|
¼ cup |
|
fresh Bing
cherries, halved and pitted |
|
|
¾ cup |
|
granulated
sugar |
|
|
2 cups |
|
heavy
whipping cream (or regular whipping cream) |
|
|
1 cup |
|
milk |
|
|
2 large |
|
eggs |
|
|
|
|
|
|
1 |
Place shaved
chocolate flakes and the cherries in separate bowls.
Cover and refrigerate. |
|
2 |
Mix sugar, cream and
milk in 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-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. |
|
|
|
|
Yield: 1 quart |
|
|
|
Cooking Tips |
|
*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. |
|
|
|
Recipe Source |
| Modified
from HungryMonster.com |
|