Chocolate And Cherry Dream Delicious Alternative For Ice Cream Food

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.

NO-CHURN CHOCOLATE DREAM ICE CREAM

Steps:

• Chill a 9-inch loaf pan or glass container in the freezer.
• Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip until stiff. Fold in the condensed milk. Divide the mixture between 2 large bowls.
• To one of the bowls, add the cocoa powder, melted semisweet chocolate and chocolate chips, then fold into the whipped cream.
• To the second bowl of whipped cream, add the melted white chocolate and chopped white chocolate, then fold in.
• Layer the different cream bases into the chilled loaf pan a couple spoonfuls at a time. (There is no rhyme or reason when layering; you want it to be imperfect.) Once all of the base has been added to the pan, swirl the two using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight.
• When ready to serve, scoop into individual glasses and top with additional sprinkles.

PINA COLADA CHERRY LITE ICE CREAM

Steps:

• Mix liquids with sugar, stirring until sugar is dissolved.
• Pour into freezer container of ice cream maker and proceed however your machine's directions state.
• Add fruit for last 5 minutes.
• Allow to mature in freezer for an additional hour before serving.
• (Cooking time does NOT include the extra time in the freezer!).

CHERRY DREAM COOKIES

Steps:

• Cream butter and sifted icing sugar in a medium/large bowl.
• Add vanilla and cream it in.
• Sift dry ingredients (salt, flour, baking powder) in a separate bowl, then stir them in to the butter mixture.
• Add chopped cherries and mix well with spoon or fork.
• Roll teaspoons of dough into balls and place on lightly greased cookie sheet.
• Press into cookie shapes with floured fork.
• Bake at 350 degrees until golden.

CHOCOLATE AND CHERRY DREAM - DELICIOUS ALTERNATIVE FOR ICE CREAM

Steps:

• Follow directions for making pudding.
• Refrigerate until almost set, fold in Cool Whip, peanuts, cherries and chocolate chips and chill until ready to serve.
• For presentation, serve with graham crackers crumbled over the top.