Cherry Chocolate Ice Cream Food

CHERRY CHOCOLATE CHIP ICE CREAM

Steps:

• In a small saucepan over medium heat, combine sugar, honey, and maple syrup. When the sugar has dissolved, turn the heat down to low and add the cherries. Continue to cook for 5-10 minutes, until the syrup thickens and the fruit has infused it with flavor while giving the cherries a nice glaze.
• Remove from the heat and strain, reserving the syrup. Set aside to cool, then place the syrup and the cherries in the refrigerator in separate bowls to cool completely.
• In a mixing bowl, whisk the eggs until light and fluffy, 1 to 2 minutes. Gradually whisk in the chilled syrup mixture, then continue whisking until completely blended, about 1 minute more.
• Pour in the cream and milk, and whisk to blend.
• Transfer the mixture to a freezer-safe container, cover, and pop it in the freezer for about 20 minutes.
• Place the cooled mixture in your ice cream maker, and freeze according to manufacturer's directions.
• Or, for a no-churn option without an ice cream maker: Mix for 5 minutes with a hand mixer, then place back in the freezer for 20 more minutes or up to 3 hours, depending on the temperature of your freezer. Repeat this process three or four times, until the ice cream has the thick, creamy texture you want.
• When the mixture has an airy and stiff texture (or about 2 minutes before it is done if using the machine method), add the chocolate and the cherries, and continue to churn/mix in until combined. Serve immediately for a soft-serve style dessert or place back in the freezer until firm, for 2-4 hours.
• When you are ready to serve, if it is too firm to get your scoop in there, set it on the counter to thaw for a few minutes.

EASY CHERRY-CHOCOLATE CHUNK ICE CREAM

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.

DIVINE CHERRY CHOCOLATE ICE CREAM

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.

CHOCOLATE CHERRY ICE CREAM FLOAT

Steps:

• Place the chocolate in a heat-proof bowl. Warm the heavy cream in a small saucepan over medium heat; when it comes just to a simmer, pour it over the chocolate. Let sit undisturbed for 1 minute, then add the salt and whisk the chocolate and cream together until smooth.
• Scoop 2 large or 3 medium scoops of ice cream into each of four pint glasses. Drizzle each glass with 2 spoonfuls of the chocolate sauce. Top off each float with cherry beer. Add some brandied cherries and a drizzle of the cherry syrup if desired. Serve.

CHERRY CHOCOLATE CHIP ICE CREAM

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.

CHOCOLATE CHERRY CHUNK ICE CREAM

Steps:

• Chop bittersweet chocolate and place in blender with sugar.
• Pulse to process the sugar with the chocolate until the chocolate is very finely chopped.
• Heat 1 cup half-and-half till until bubbling around the edges.
• Add the hot half-and-half to blender and process until well blended and smooth.
• Transfer chocolate mixture to medium bowl and let cool completely.
• Stir in remaining 1/2 cup half-and-half, heavy cream and vanilla.
• Chill mixture for at least 30 minutes.
• Freeze mixture according to your ice cream maker directions adding cherries and chopped chocolate bar in last few minutes.

CHOCOLATE CHERRY RED WINE ICE CREAM RECIPE BY TASTY

Steps:

• Make the cherry red wine reduction: Add red wine and sugar to a small saucepan. Bring to a boil, then immediately reduce to a bare simmer. Add the cherries and continue to simmer for about 5 minutes, until the mixture is thick enough to coat the back of a spatula and leave a clean line when you drag your finger across. Immediately transfer the reduction to a heatproof bowl or glass measuring cup and let cool for about 15 minutes. Transfer to the refrigerator to chill completely.
• Make the ice cream base: Add the sweetened condensed milk, vanilla, and salt to a medium bowl and stir to combine. Set aside.
• Add the heavy cream to a large bowl. Using the whisk attachment on an electric hand mixer, whip the cream until stiff peaks form, 2-3 minutes.
• Gently fold about 1 cup (240 ml) of the whipped cream into the condensed milk mixture. Once combined, pour the condensed milk mixture into the bowl with the remaining whipped cream. Gently fold until no streaks remain.
• Pour the ice cream base into a 9 x 5-inch (23 x 12 cm) metal loaf pan and immediately transfer to the freezer for 2 hours.
• Remove the ice cream base from the freezer. Pour the chilled cherry red wine reduction over the ice cream and add the chopped dark chocolate. Use a butter knife to slowly swirl together. Return to freezer for another 1-2 hours, or overnight.
• Scoop and serve.
• Enjoy!