Choco Cherry Ice Cream Browniewiches Food

CHOCO CHERRY-STOUT ICE CREAM FLOAT

Steps:

• Swirl the chocolate syrup around in a glass all fancy-like. Place the ice cream on the bottom and pour the cold stout slowly into the glass. Top with whipped cream, crushed chocolate candies and Jacked Cherries if using. Serve with a straw, a long spoon and a shot of whisky, if desired.
• Bring the whisky and sugar to a gentle simmer in a small saucepan and simmer until the sugar is dissolved. Pour the mixture over the cherries in a mason jar and let it sit in the fridge overnight.

CHERRY-CHOCOLATE ICE CREAM

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.

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.

CHOCO-CHERRY ICE CREAM CAKE

Steps:

• Cut circle of wax paper to fit the bottoms of 2-8 inch or 2- 9 inch pans, place in pans. Grease pans lightly with Crisco or butter. Lightly flour both pans, bottom and up the sides.tap out excess. (this is for quick, easy removal of cakes) .
• Make cake according to back of box. After water, eggs, and oil are mixed add in almonds, chocolate chips, drained cherries (halved or quartered). Bake cake according to back of the box.
• Once cakes are done, run a butter knife around the cake to loosen. Carefully flip cakes over onto either cooling racks or waxed paper.
• Let sit until entirely cool, refrigerate if needed.
• Once completely cooled, cut both cakes evenly and carefully in half lengthwise with bread knife to have 4 even layers ( and skiming a very little bit of the tops of both cakes where rounded will reduce it looking domed shaped).
• Peal away box off of ice cream. Cut in thin layers, place a few layers evenly ontop of 1st cake layer, using rubber spatula to even more. Do this to every cake layer (3 ice cream layers). ( you will have to do all of this quickly since you don't want the ice cream to melt). Place cake in freezer with something covering the cake, preferably a large bowl. Let freeze for about 1 hour.
• Frost cake, top with extra almonds, cherries, or/ and chocolate chips.
• Keep covered in freezer, covered until ready to serve.

CHOCO-CHERRY ICE CREAM BROWNIE'WICHES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spritz a 11x17-inch baking pan with water; line with parchment paper. Grease parchment paper with cooking spray.
• Stir brownie mix, vegetable oil, egg, and water together in a large bowl. Spread into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool completely, at least 10 minutes.
• Make a shallow cut down the middle of the brownies using a knife or bench scraper. Make shallow cuts in each half to divide brownies into 4x3-inch rectangles. Cover with plastic wrap and place in the freezer.
• Line two 9x13-inch rimmed baking sheets with aluminum foil and parchment paper.
• Place chocolate ice cream in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until uniformly softened, 10 to 15 seconds. Spread into one of the baking sheets.
• Clean out stand mixer bowl and dry. Add cherry chocolate ice cream. Blend on low speed until uniformly softened, 10 to 15 seconds. Spread in the second baking sheet. Cover both baking sheets with plastic wrap and freeze until firm, 8 hours to overnight.
• Slide 1 half of the brownies onto another baking sheet. Return 1 half to the freezer. Remove chocolate cherry ice cream from the freezer. Lift parchment paper with a spatula; slip your hand underneath and flip ice cream over the brownies. Peel off the parchment. Freeze for 2 hours.
• Remove chocolate ice cream and ice cream-covered brownies from the freezer. Lift parchment paper with a spatula to slip your hand underneath. Flip chocolate ice cream over cherry chocolate ice cream layer and peel off the parchment. Top with the brownie half. Freeze until firm, 5 hours to overnight.
• Remove baking sheet from the freezer. Cut through shallow cuts with a sharp knife or bench scraper to make 6 ice cream sandwiches. Place 1 sandwich into each sandwich bag; fold the edge and crease to seal. Place ice cream sandwiches in the freezer. Return baking sheet to the freezer for 1 hour.
• Repeat to make 6 more ice cream sandwiches. Freeze for 1 hour.
• Peel down bag as you eat, keeping the bag underneath to catch drips.