Cherry Chocolate Chip Ice Cream Recipes

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 AMARETTO CHOCOLATE CHIP ICE CREAM RECIPE - (3.9/5)

Steps:

• Combine the 1½ cups cherries, milk, 1 cup of cream, sugar and salt in a medium saucepan. Heat over medium heat until the mixture begins to steam, then reduce heat to low and allow to sit for 15 minutes. Remove from heat and, using a blender or immersion blender, puree the mixture until smooth. Pour the mixture into a large bowl, preferably one with a pour spout, and stir in remaining cream. Chill until completely cold. When ready to churn, stir in amaretto. Freeze in an ice cream maker according to manufacturer's directions. When the ice cream has finished churning, place in an airtight container and fold in the remaining cherries and chocolate chips. Place in the freezer until completely frozen.

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 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.

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.

CHERRY CHOCOLATE CHIP ICE CREAM

Steps:

• 1. Put 1 1/2 cups of pitted (halved)cherries, milk, one 1/4 cup of the cream, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture is steamy, then lower the heat to warm and just let sit for about 15 minutes. Remove from heat. Pour mixture into a blender, or use an immersion blender, and carefully purée. (Careful because you are dealing with a hot liquid. Make sure you hold the cap down on the top of the blender while puréeing.) 2. Put mixture into a large bowl. Stir in the remaining 3/4 cup of cream and chopped cherries. Chill for several hours in the refrigerator until completely cold. (Can also place bowl over an ice bath, to speed up the cooling process.) 3. Before putting the mixture into your ice cream maker, stir in the lemon juice and the Amaretto or other liqueur if you are using. Note that you can skip the alcohol if you want, but the addition of it will help the ice cream from getting too icy, and the amaretto can add a nice flavor boost to the ice cream. Churn the ice cream in your ice cream maker according to the manufacturer's instructions. 4. Once the ice cream has completed churning, the ice cream should be pretty soft. Gently fold in the finely chopped chocolate. Put in an airtight container and place in the freezer for at least an hour, preferably several hours. Makes about one quart.