Intense Chocolate Ice Cream With Sour Balsamic Cherry Sauce Recipes

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NEAPOLITAN ICE CREAM WITH CHERRY SAUCE



Neapolitan Ice Cream with Cherry Sauce image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 6

1 (15-ounce) can black pitted cherries, drained, juice reserved
1 tablespoon each sugar and cornstarch
1 tablespoon lemon juice
Neapolitan ice cream
Slivered almonds, optional
Italian amaretti cookies, 2 per person, optional

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.

WARM SKILLET SOUR CHERRIES WITH VANILLA ICE CREAM



Warm Skillet Sour Cherries with Vanilla Ice Cream image

Categories     Fruit     Dessert     Quick & Easy     Cherry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings (3 cups)

Number Of Ingredients 7

1 cup sugar
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
1 1/2 lb fresh or thawed frozen sour cherries, pitted (2 1/2 cups)
2 tablespoons kirsch
Premium vanilla ice cream
Accompaniment: bakery butter cookies

Steps:

  • Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes. Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up). Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes. Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes. Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
  • Spoon warm cherries into shallow bowls and top with scoops of ice cream.

DIVINE CHERRY CHOCOLATE ICE CREAM



Divine Cherry Chocolate Ice Cream image

Deliciously creamy homemade ice cream is combined with chocolate chunks and maraschino cherries. Though not an exact replica of an ice cream flavor that you may have seen in the store, this frozen dessert is sinfully rich!

Provided by Shannon :)

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 8h21m

Yield 16

Number Of Ingredients 7

3 cups heavy cream
3 cups whole milk
1 cup white sugar
1 (10 ounce) jar maraschino cherries, with juice
8 egg yolks
2 teaspoons almond extract
12 ounces bittersweet chocolate, chopped

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.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 33.3 g, Cholesterol 168.1 mg, Fat 26.7 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 16 g, Sodium 41 mg, Sugar 24.2 g

LEE LEE'S FAMOUS CHOCOLATE SAUCE FOR ICE CREAM



Lee Lee's Famous Chocolate Sauce for Ice Cream image

Here it is folks! First time ever in print! My Mom's famous hot chocolate sauce for ice cream sundaes. These are ingredients you more than likely always have on hand. Try this once and you will never buy store bought sauce again!

Provided by Bev I Am

Categories     Sauces

Time 2m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/2 cup sugar
2 tablespoons cocoa
1/8 teaspoon salt
1 1/2-2 tablespoons butter
1/4 cup water (more or less, as needed to make a stirable consistency)
1/4 teaspoon vanilla extract

Steps:

  • Combine sugar, cocoa, and salt in small saucepan.
  • Add enough water to make stirable consistency.
  • Add butter to cocoa mixture.
  • Bring to a boil over medium high heat, stirring constantly.
  • Allow to boil for 1 minute, stirring.
  • Remove from heat.
  • Add vanilla.
  • Serve warm over ice cream.
  • Add sliced bananas and chopped walnuts if you really want a treat!

Nutrition Facts : Calories 145.7, Fat 4.6, SaturatedFat 2.7, Cholesterol 11.4, Sodium 111.4, Carbohydrate 26.5, Fiber 0.5, Sugar 25, Protein 0.6

INTENSE CHOCOLATE ICE CREAM WITH SOUR BALSAMIC-CHERRY SAUCE



Intense Chocolate Ice Cream With Sour Balsamic-cherry Sauce image

Rich, not-too-sweet chocolate ice cream with tangy undertones pairs with a slightly sour cherry sauce. A taste sensation you won't find at the local ice cream shop! Prep time includes active cooking time, cooking time includes chilling, freezing in ice cream machine and freezer time.

Provided by Boxerwing

Categories     Frozen Desserts

Time 7h35m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 ounces semi-sweet chocolate chips (1/3 cup)
1/2 cup unsweetened cocoa
2 cups heavy cream
1 1/2 cups buttermilk
2/3 cup honey
3 egg yolks
1 cup sugar
1 tablespoon vanilla (optional)
2 tablespoons honey
1/2 cup water
1 1/2 cups sour pitted cherries, in light syrup,gently drained
3 drops almond flavoring (optional)
2 teaspoons balsamic vinegar
1 1/2 teaspoons cornstarch
3 teaspoons cold water

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.

BLACK CHERRY ICE CREAM WITH CHOCOLATE SAUCE



Black Cherry Ice Cream with Chocolate Sauce image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 3m

Yield 4 servings

Number Of Ingredients 4

2 pints black cherry ice cream
Splash Chambord or kirsch (any cherry liqueur)
1/2 cup chocolate sauce
Prepared whipped cream, canister from dairy aisle

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-CHUNK ICE CREAM



Cherry Chocolate-Chunk Ice Cream image

Isaac Mizrahi's ice cream treat is a fabulous way to cool down on a hot summer day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 quarts

Number Of Ingredients 9

2 cups whole milk
3/4 cup sugar
Pinch of salt
1 vanilla bean, split and scraped
6 large egg yolks
1 cup heavy cream
1 cup whole cherries, pitted
2 tablespoons white rum
1 cup chopped dark chocolate

Steps:

  • Combine the milk, 1/4 cup sugar, salt, and vanilla bean in a medium saucepan. Bring to a simmer and cook, stirring, until sugar is dissolved; remove from heat.
  • In a medium bowl, whisk together remaining sugar and yolks; set aside. Remove vanilla bean from milk mixture, and discard. Bring the milk mixture just to a simmer. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Keep adding milk mixture, about 1/2 cup at a time until it has all been added.
  • Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 5 to 8 minutes The custard should retain a line drawn across the back of a the spoon with your finger. Pour through a fine sieve into a medium bowl; discard vanilla bean. Stir in heavy cream; let cool completely. Cover and transfer to refrigerator until chilled at least 1 hour and up to overnight.
  • Place cherries in a small bowl and cover with rum; set aside. Pour custard into an ice-cream maker and process according to manufacturers' instructions. During the last minute of processing, add cherries and their liquid, along with chocolate. Continue processing until set, but not hard.
  • Transfer the soft ice cream to a plastic container, freeze at least 3 hours and up to overnight.

SOUR-CHERRY SAUCE



Sour-Cherry Sauce image

Provided by Molly O'Neill

Categories     brunch, dessert

Time 15m

Yield Six servings

Number Of Ingredients 6

3 cups pitted sour cherries
3/4 cup sugar
1/4 teaspoon ground cinnamon
1 1/2 teaspoons balsamic vinegar
3/4 teaspoon cornstarch
1 teaspoon water

Steps:

  • Place the cherries, sugar and cinnamon in a medium-size saucepan over medium heat. Simmer, stirring occasionally, for 10 minutes. Stir in the vinegar. Place the cornstarch in a small bowl and stir in the water until smooth. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer. Strain. Serve over vanilla ice cream, poundcake or poached pears.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 32 grams

EASY CHERRY-CHOCOLATE CHUNK ICE CREAM



Easy Cherry-Chocolate Chunk Ice Cream image

Cherry ice cream with semisweet chocolate chunks.

Provided by Deb C

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 30m

Yield 8

Number Of Ingredients 6

1 (12 ounce) package frozen sweet cherries
1 ¾ cups heavy cream
1 (14 ounce) can sweetened condensed milk
¾ cup milk
1 teaspoon vanilla extract
1 (4 ounce) bar semisweet baking chocolate, broken into small chunks

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.

Nutrition Facts : Calories 458.2 calories, Carbohydrate 46.7 g, Cholesterol 89.8 mg, Fat 28.6 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 17.5 g, Sodium 91.9 mg, Sugar 43.4 g

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