Chocolate Cherry Ice Cream
by Andy Haning-BrownChocolate Cherry Ice Cream
Rated 5.0 stars by 1 users
Category
Ice Cream
Ingredients
2 C. Heavy Cream, Divided
1 C. Milk
4.25 oz. Granulated Sugar, Divided
1/2 C. Corn Syrup
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3/4 tsp. Sea Salt, Fine
5 Egg Yolks
1/2 oz. Black Cocoa Powder
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1/2 oz. Dutch Processed Cocoa Powder
1/8 tsp. Black Cardamom, Ground and Sifted
6 oz. Semi-Sweet Chocolate, Chopped
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1/2 tsp. Vanilla Paste
2 16 oz. Bags Frozen Pitted Dark Sweet Cherries
1 C. Granulated Sugar
1 Tbsp. Corn Starch
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1 tsp. Vanilla Powder
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1/4 C. Black Cherry Balsamic Vinegar
For the Ice Cream Base:
For the Cherries:
Directions
Ice Cream Base:
Whisk together egg yolks and 1.75 oz. of the granulated sugar.
Combine milk, 1/2 C. heavy cream, remaining 2.5 oz. granulated sugar, corn syrup, and salt in a saucepan. Heat to 170°F stirring frequently.
Slowly whisk 1 C. of the hot cream into the yolks to temper. Add the tempered yolks to the saucepan and heat to 180°F. Strain the mixture into a bowl.
Combine remaining 1 1/2 C. heavy cream, both cocoa powders, and black cardamom in saucepan. Bring mixture to a boil, then remove from heat and add semi-sweet chocolate and stir until melted. Strain chocolate into custard, whisk together, and chill in the refrigerator.
Add vanilla paste to the chilled mixture. Process in an ice cream machine per the manufacturer's instructions. Stir in cherries. Freeze and serve.
Cherries:
Combine all ingredients except vinegar in a saucepan. Cook over medium heat until liquid has reduced to a syrup, 30-45 minutes.
Remove from heat and stir in the vinegar. Chill before adding to ice cream base.