CHERRY CHOCOLATE-CHUNK ICE CREAM
Isaac Mizrahi's ice cream treat is a fabulous way to cool down on a hot summer day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 9
Steps:
- Combine the milk, 1/4 cup sugar, salt, and vanilla bean in a medium saucepan. Bring to a simmer and cook, stirring, until sugar is dissolved; remove from heat.
- In a medium bowl, whisk together remaining sugar and yolks; set aside. Remove vanilla bean from milk mixture, and discard. Bring the milk mixture just to a simmer. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Keep adding milk mixture, about 1/2 cup at a time until it has all been added.
- Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 5 to 8 minutes The custard should retain a line drawn across the back of a the spoon with your finger. Pour through a fine sieve into a medium bowl; discard vanilla bean. Stir in heavy cream; let cool completely. Cover and transfer to refrigerator until chilled at least 1 hour and up to overnight.
- Place cherries in a small bowl and cover with rum; set aside. Pour custard into an ice-cream maker and process according to manufacturers' instructions. During the last minute of processing, add cherries and their liquid, along with chocolate. Continue processing until set, but not hard.
- Transfer the soft ice cream to a plastic container, freeze at least 3 hours and up to overnight.
EASY CHERRY-CHOCOLATE CHUNK ICE CREAM
Cherry ice cream with semisweet chocolate chunks.
Provided by Deb C
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Place cherries in a food processor; process into small pieces.
- Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.
Nutrition Facts : Calories 458.2 calories, Carbohydrate 46.7 g, Cholesterol 89.8 mg, Fat 28.6 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 17.5 g, Sodium 91.9 mg, Sugar 43.4 g
CHERRY-CHOCOLATE ICE CREAM
Provided by Food Network Kitchen
Time 6h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
- Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
- Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
- Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.
DIVINE CHERRY CHOCOLATE ICE CREAM
Deliciously creamy homemade ice cream is combined with chocolate chunks and maraschino cherries. Though not an exact replica of an ice cream flavor that you may have seen in the store, this frozen dessert is sinfully rich!
Provided by Shannon :)
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 8h21m
Yield 16
Number Of Ingredients 7
Steps:
- Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
- Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
- Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 33.3 g, Cholesterol 168.1 mg, Fat 26.7 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 16 g, Sodium 41 mg, Sugar 24.2 g
CHERRY-CHOCOLATE CHUNK ICE CREAM
Categories Chocolate Dairy Fruit Dessert Freeze/Chill Quick & Easy Frozen Dessert Cherry Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 generous quart
Number Of Ingredients 4
Steps:
- Puree cherries in processor until almost smooth but some small pieces remain. Transfer to bowl. Add kirsch and let stand at room temperature 1 hour.
- Place ice cream in large bowl. Stir in cherry mixture and chocolate. Cover and freeze until firm, about 4 hours.
CHOCOLATE ICE CREAM WITH CHOCOLATE FUDGE CHUNKS
Chocolate ice cream with rich chocolate fudge chunks stirred in and scattered on top. A chocolate lovers dream!
Provided by Andrea P.
Categories Frozen Desserts
Time 30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Chocolate Fudge Chunk Ice Cream:.
- In a mixing bowl, combine heavy cream, evaporated milk and salt. With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Stir sweetened condensed milk and chocolate syrup together in a bowl until it is mixed well. Slowly drizzle in sweetened condensed milk/chocolate syrup mixture starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract. Beat until it is well blended, maintaining stiff peaks. Spread one-quarter ice cream on the bottom of a freezer-safe container. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread remaining one-quarter ice cream evenly over the top of the chocolate fudge chunks. Gently swirl the ice cream with a knife to move and separate the chocolate fudge chunks. Scatter ½ cup chocolate fudge chunks over the top layer of ice cream, distributing evenly. Cover tightly. Freeze until firm and completely solid, about 8-10 hours.
- Chocolate Syrup:.
- In saucepan, whisk cocoa powder, sugar, water and salt. Bring to a rolling boil over medium heat. Boil for 1 minute, stirring constantly. Remove from heat. Stir in vanilla extract. Cool completely.
- Chocolate Fudge Chunks:.
- Line an 8x8-inch pan with foil. Set aside. Add all ingredients into a double-boiler. Stir and melt until the chocolate is melted and completely smooth. Pour in an even layer into prepared pan. Refrigerate or freeze until set. Remove foil from large chocolate bar and place on a cutting board. While still cold, cut into ½-inch cubes. Keep refrigerated or frozen.
Nutrition Facts : Calories 787.6, Fat 65.7, SaturatedFat 40.3, Cholesterol 162.1, Sodium 189, Carbohydrate 55.4, Fiber 6.4, Sugar 37.4, Protein 9
CHERRY CHOCOLATE CHIP ICE CREAM
My husband and I created this recipe a few years ago from a basic ice cream recipe, after experimenting we perfected it. Make this when cherries are in season, and prepare the cherries ahead of time. Buy your favorite high quality dark chocolate to chop for the chips. Kirsch is a cherry flavored brandy, if you cant find it you can use water or another flavored alchoholic beverage that may compliment the taste of the cherries, but the kirsch really takes it over the top. Enjoy!!!
Provided by aimbrulee
Categories Ice Cream
Time 2h30m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl combine the Cherries with the lemon juice and Kirsh, and 1/2 cup of the sugar. Let the cherries macerate in the juices for at least 2 hours or overnight. Strain the cherries, and reserve the juices.
- In a medium mixing bowl use a hand mixer on low speed to mix the milk vanilla, and sugar, until the sugar is dissolved, about 2 minutes. Stir in the heavy cream, the reserved cherry juices, and cherry flavoring. Mix ice cream in your ice cream maker, until thickened. In the meantime chop the dark chocolate very finely, the recipe says 2/3 cup, but use more if you love chocolate! When the ice cream is starting to thicken, add the chocolate, and about five minutes before the mixing is complete, you may add the cherries. The ice cream will be soft. If you want a firmer texture, transfer it to an airtight container, and place in your freezer for a few hours.
Nutrition Facts : Calories 299.2, Fat 19.9, SaturatedFat 12.3, Cholesterol 60.8, Sodium 29.2, Carbohydrate 31.2, Fiber 1.7, Sugar 27.1, Protein 2.9
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