Roasted Cherry Ice Cream With Cherry Chocolate Sauce 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.

NEAPOLITAN ICE CREAM WITH CHERRY SAUCE

Steps:

• In a small saucepan, bring cherry juice, about 1 cup, to a boil over moderate high heat. Whisk in sugar and cornstarch in lemon juice to create a slurry. To juice, add slurry and let thicken 1 to 2 minutes. Add cherries and stir 1 minute longer. Remove from heat. Ladle cherries in cherry sauce on dessert plates and top with ice cream. Slivered almonds and amaretti cookies make a nice finishing touch.

ROASTED CHERRY ICE CREAM WITH CHERRY CHOCOLATE SAUCE

Steps:

• k
• Preheat oven to 400°. Line a rimmed baking sheet with foil; spray foil with cooking spray.
• Place cherries in a single layer on prepared pan, and bake for 30 minutes or until cherries begin to brown.
• In the container of a blender, combine cherries and 1 cup half-and-half; process until finely chopped. Transfer mixture to a medium bowl, cover, and refrigerate for at least 2 hours or for up to 2 days.
• In a large bowl, beat cream with a mixer at medium speed until soft peaks form. Increase speed to high, and beat until stiff peaks form. Add condensed milk, and beat on high until soft peaks form again. Stir in cherry mixture and remaining 3 cups half-and-half.
• Pour mixture into the container of an electric ice cream maker, and freeze according to manufacturer's instructions. Serve immediately, or if a firmer texture is desired, spoon into freezer-safe containers, and freeze for at least 4 hours or for up to 1 month. Serve with Cherry Chocolate Sauce.
• In a medium saucepan, cook butter and chocolate over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Stir in sugars, and cook, stirring frequently, until sugar is dissolved. Stir in cream and brandy, increase heat to medium, and bring to a simmer. Cook, stirring frequently, for 5 minutes. Serve sauce warm, or cover and refrigerate for up to 1 week.

BLACK CHERRY ICE CREAM WITH CHOCOLATE SAUCE

Steps:

• For each dessert, place 2 scoops of black cherry ice cream in cocktail glasses or dessert dishes. Add splash of Chambord. Drizzle chocolate sauce on top and garnish with a rosette of whipped cream.

CHERRY SAUCE

Steps:

• Combine sugar, cornstarch and salt in a saucepan.
• Stir in water.
• Add the cherries and cook until thick and bubbly.

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.

SWEET CHERRY ICE-CREAM DESSERT SAUCE

Steps:

• In sauce pan,combine cherries,sugar,1/4 c water and syrup.
• Blend cornstarch with 2 tbls water.
• Add to cherry mixture.
• Cook over low heat,stirring constantly,until thickened.
• Stir in lemon juice.
• I listed cooking time not the time preparing the cherries.

CHOCOLATE-CHERRY ICE CREAM PIE WITH HOT FUDGE SAUCE

Steps:

• For sauce:
• Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.
• For crust and filling:
• Preheat oven to 350°F. Grind cookies in processor until coarse crumbs form. Add butter and blend until crumbs cling together and are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until slightly puffed and darker, about 10 minutes. Cool crust on rack. Combine cherries, sugar and brandy, if desired, in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.
• Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into prepared crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)
• Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.

INTENSE CHOCOLATE ICE CREAM WITH SOUR BALSAMIC-CHERRY SAUCE

Steps:

• For Ice Cream:.
• Melt the 2 oz.
• chocolate chips in a medium saucepan over low heat.
• To the melted chips, add the heavy cream, buttermilk, honey and cocoa, stirring well to incorporate (the cocoa may not fully incorporate until mixture is more warmed).
• The melted chocolate may"seize" (or clump up), but as the other ingredients heat, the chocolate will melt.
• Increase heat to medium, and bring mixture to almost boiling, stirring frequently.
• This may take 6-10 minutes or more.
• You may notice small flecks of cocoa in the hot mixture; this is ok.
• Turn heat down to low.
• While the cream mixture is warming, with a hand mixer, cream together the egg yolks and sugar until lighter in colour, about 2 minutes on medium speed.
• This will be a very thick, almost dry looking mixture.
• Take about 1/4 cup of the hot cream mixture, and add to the egg mixture.
• Mix until combined.
• Slowly add the slightly warmed egg mixture into the cream mixture, whisking constantly to prevent the egg from being cooked too quickly.
• Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 or 4 minutes.
• Mixture will still be liquid in appearance.
• Chill this custard completely, either in the fridge overnight, or over an ice bath for about 30 minutes.
• Make sure custard is cool.
• Freeze in an ice-cream machine as recommended by your owner's manual.
• (N. B. In my Cuisinart Ice cream machine, it to about 35- 38 minutes before ice crystals started to show. This is longer than recommended. Even then, it was still very thin.).
• Put the soft ice cream in a container in the freezer.
• For the first couple of hours, stir every hour to make sure the ice crystals are being distributed.
• Freeze at least six hours or overnight.
• This ice cream has a softer texture than some other home-made ice creams.
• For the Sauce.
• In a small saucepan, combine the honey and the 1/2 cup water.
• Warm this mixture over medium heat until honey is dissolved.
• Add the cherries.
• Simmer for about 3 minutes.
• Turn the heat down to medium-low.
• Add the almond flavouring and the balsamic vinegar.
• Simmer for about 1 minute.
• Mix together the cornstarch and the 3 teaspoons cold water together in a small dish/glass.
• Stir into cherry mixture.
• Simmer about 3-5 minute, or until slightly thickened.
• (This is a thin sauce, you may thicken it up with more cornstarch/water slurry if you want) Serve over chocolate ice cream either warm or chilled.