Double Chocolate Black Cherry Ice Cream Recipes

BLACK CHERRY ICE CREAM RECIPE

Steps:

• Chop your cherries in a food processor or blender by pulsing until finely chopped (not pureed).
• Add the chopped cherries to a medium-sized bowl with 1/3 cup of sugar, and two Tablespoons of lemon juice. Stir and allow to sit at room temperature on your counter. This will draw the juices out of the cherries.
• When almost ready to churn, prepare the ice cream mixture by adding the remaining 2/3 cup of sugar and 3/4 cup of whole milk to a large mixing bowl. Whisk until the sugar has dissolved.
• Add the 2 1/4 cups heavy whipping cream and 1 teaspoon of vanilla extract to the milk and sugar and blend well.
• Carefully add the cherries and all their juices to the ice cream mixture. Stir until everything is well-blended.
• Add to your ice cream maker and follow the manufacturer's instructions. Depending on the size of your ice cream maker, you may need to churn this in two batches.
• Transfer soft-serve ice cream to an airtight freezer-safe container and freeze for at least two hours or overnight.

BLACK CHERRY CHOCOLATE CHIP ICE CREAM

Steps:

• In a small saucepan, stir together the cherries and 1/4 cup of the sugar. Simmer over medium heat about 8 minutes or until the sugar dissolves and the sauce thickens slightly. Let cool.
• Set a medium sized bowl over a large container of ice water.
• In a medium saucepan over medium heat, heat the milk, cream and 1/2 cup sugar stirring occasionally, until steam appears and the liquid is hot (175 degrees) about 5 minutes.
• When the milk mixture is cooking, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees). Immediately pour custard into bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath. Stir in vanilla extract. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.
• A few minutes before you plan to churn the ice cream, place semisweet chocolate in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until chocolate is melted and whisk until smooth. Stir in oil and transfer to a ziploc bag; set aside.
• Pour the mixture into the ice cream canister and churn following the manufacturer's instructions until the mixture resembles the consistency of thick whipped cream. Add the cherry mixture. A Snip the corner of the ziploc bag that the chocolate is in, and while the machine is running, slowly drizzle the chocolate into the ice cream. After chocolate is added, continue churning until the mixture resembles soft served ice cream.
• Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.

DOUBLE CHOCOLATE CHERRY ICE CREAM

Steps:

• Put the chocolate chips and buttery spread in a medium microwave-safe bowl. Microwave on high for 1 minute. Stir until chocolate chips are completely melted. If not melted, microwave in 15 second increments stirring in between, until melted. Let cool for 15 to 20 minutes.
• In a large mixing bowl, use a your mixer on medium speed to beat together the coconut milk, cream cheese alternative, agave nectar and vanilla extract until fluffy.
• Whisk one third cream cheese mixture into cooled chocolate mixture. Fold the chocolate mixture into the remaining cream cheese mixture. Stir in the dried cherries and chopped chocolate or mini-chocolate chips.
• Churn the mixture in your ice cream maker as directed by manufacturer.
• Pack the ice cream in a freezer-safe container and freeze for a few hours, or until solid. Let defrost for a few minutes before scooping.

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-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.

BLACK CHERRY ICE CREAM

Steps:

• Mash cherries slightly with the sugar in a bowl.
• Fold in cream, then taste the mixture and add more sugar or some lemon juice, if necessary.
• Pour the mixture into container. Cover and freeze until firm, beating well after 1 1/2 hours.
• About 30 minutes before serving, transfer the ice cream to the refrigerator.

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.

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.