Double Chocolate Black Cherry Ice Cream Food

BLACK CHERRY ICE CREAM (6 INGREDIENTS)

Steps:

• Add cherries, 1/4 cup granulated sugar, and 1/4 cup (60 ml) of water to a medium sauce pan. Cook over medium heat, stirring occasionally until cherries are softened and a syrup has formed in the bottom of the pan, about 6-8 minutes. Remove from heat, and allow cherries to cool to room temperature. Transfer to a small bowl, cover, and refrigerate for later.
• Fill a large bowl with ice to use later as an ice bath. Set aside.
• Add heavy cream and whole milk to a heavy bottom pot. Cook over medium heat, stirring occasionally until it begins to steam around 160°F (71°C).
• Meanwhile mix the remaining 1 cup sugar, cornstarch, and salt with a fork until no lumps remain and everything is well incorporated.
• Once the cream and milk begin to steam, slowly add in sugar mixture in small batches, whisking continuously. Continue to cook over medium heat, whisking constantly, for an additional 2-3 minutes until the mixture has slightly thickened. You can check this by scooping a bit of the liquid up with a spoon and testing the thickness. Make sure the ice cream base does not boil at any point.
• Transfer mixture to a heatproof bowl and cool in an ice bath until mixture has stopped steaming. Press a piece of plastic wrap over the mixture to prevent a skin from forming on top. Chill the ice cream base until it reaches around 40-42°F (4-5°C), or up to overnight.
• Pour the mixture into an ice cream maker and process for about 20-25 minutes, or according to the manufacturer's directions. About two minutes before the ice cream is done churning, add cooked cherries and syrup a tablespoon at a time until well incorporated.
• The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple of hours. Store in an airtight container in the freezer for up to two weeks.

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.

DOUBLE CHOCOLATE BLACK CHERRY ICE CREAM

Steps:

• 1. Spread cherries out on a wax paper lined cookie sheet and freeze until solid. I left them in freezer over night and until I was ready to use them the next day.
• 2. Set a medium size bowl into a larger bowl filled with ice water. This will be used to cool your ice cream mixture before refrigerating it.
• 3. In a medium sauce pan over a medium heat, milk, cream, 3/4 cup sugar and salt until steam appears and liquid is hot but not boiling (175 degrees); stir often. NOTE: I used a candy themometer.
• 4. In a seperate bowl, whisk the egg yolks and 1/4 cup sugar until smooth.
• 5. Once the liquid mixture is hot, slowly whisk 1 cup of the hot liquid into the egg mixture to temper the egg yolks. Slowly whisk the tempered egg mixture back into the hot milk mixture. Continue cooking over a medium heat until hot but not simmering (185 degrees). Remove from heat and add white chocolate and stir until melted. Pour custard into bowl set in ice water and allow to cool for 10 minutues; stir occassionally. Once cool, cover bowl and refrigerate at least 6 hours or over night.
• 6. Right before you start freezing your ice cream, melt chocolate in a double boiler over water that is hot but not boiling; heat until chocolate is melted and smooth. Stir in oil and tranfer to a ziploc bag.
• 7. Pour ice cream mixture into canster (1 1/2 quart) and freeze according to manufacturers instructions until mixture resembles a thick whipped cream and then add the frozen cherries. Snip the corner of the ziploc back containing the chocolate and slowing drizzle chocolate into ice cream mixture while the machine is still running. Continue to freeze you ice cream until it shuts off or resembles a thick soft serve ice cream. Transfer ice cream to an air tight container and freeze until firm (2 to 3 hours).

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.

CHERRY RIPPLE, CHOCOLATE & ROSE ICE CREAM

Steps:

• Line a 900g loaf tin with parchment or cling film. Tip the cherries into a food processor with 2 tbsp syrup from the tin, add the rose water and blend to a purée.
• Whip the cream until it holds soft peaks, then stir in the condensed milk and half the cherry purée. Pour roughly a third of the mixture into the loaf tin, swirl through some of the purée and scatter with chocolate, then repeat the layers until you've used all the ingredients up. Freeze for at least 4 hrs. Turn out the ice cream, slice and serve with biscuits and extra cherries, or use a scoop for balls to fill ice cream cones.

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.