Sour Cherry & Dark Chocolate Ice Cream
aka "Cherry Sploosh"
For the cherries:
2 cups sour cherries, pitted & roughly chopped
1/2 cup sugar
1/2 cup water
- Mix the cherries, sugar & water in a small saucepan and cook over medium heat until the juices are thick. Remove from heat & cool. Strain out liquid. Reserve both the cherries and the syrup.
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
6 large egg yolks
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, finely chopped
- Warm the milk, sugar, 1 cup cream in a medium saucepan just until the sugar melts & the mixture is steamy.
- Meanwhile, beat the egg yolks in a medium bowl.
- Slowly pour the warm milk mixture into the yolks, whisking constantly, then add the custard back to the saucepan.
- Stirring constantly with a rubber spatula, heat over medium heat until thick enough to coat the spoon.
- Strain into a bowl. Add the remaining 1 cup of cream, the vanilla, and the reserved cherry syrup. Cool in an ice bath or in the refrigerator until ready to churn.
- Freeze the mixture in an ice cream maker.
- While the mixture is churning, melt the chocolate in a double-boiler.
- During the last possible moments of churning, drizzle the melted chocolate in a very thin stream into the ice cream.
- Remove the ice cream to a bowl and fold in the reserved chopped cherries.
- Sploosh is a funny word.
- You add a lot of stuff to this standard vanilla ice cream base. That is, you sploosh in some cherry syrup, melted chocolate, and chopped cherries.