Double Chocolate Black Cherry Ice Cream Recipes

CHERRY ICE CREAM WITH DARK CHOCOLATE

Steps:

• Place ½ cup of the chopped cherries in a small bowl. Add the Kirsch, cover and refrigerate until time to make the ice cream.
• In a medium saucepan combine the remaining 1 ½ cups chopped cherries, milk, ¼ cup heavy cream, sugar and salt. Heat on medium/low until the mixture just begins to boil. Turn off the heat, cover and steep for 30 minutes.
• Puree the milk and cherry mixture with a stick/immersion blender or regular blender. Stir in the remaining 1 cup of cream. Pour the mixture into a container, cover and refrigerate for several hours or overnight.
• When ready to make the ice cream, stir in the vanilla and the Kirsch soaked cherries. Churn the ice cream in an ice cream maker according to the manufacturer's directions. When the ice cream is almost finished, add the chopped chocolate and process until distributed. Transfer the ice cream to a freezer safe container with a lid. Freeze for several hours or overnight for a firmer consistency.

CHERRY ICE CREAM

Steps:

• Melt chocolate and coconut oil together over a double boiler or in the microwave. Transfer to a small baking pan and freeze at least 1 hour. Use the tip of a knife to crack and remove from pan. Chop into 1/4-inch chunks (you should have 1 cup); set aside.
• In a blender, puree thawed cherries with lemon juice and salt. Strain through a fine-mesh sieve. Measure 1 1/4 cups (reserve the rest for another use). Combine milk, cream, corn syrup, and sugar in a medium saucepan. Bring to a boil. Reduce to a simmer and cook for 2 minutes. Strain into a bowl set in an ice-water bath. Let stand, stirring occasionally, until cold, about 5 minutes. Stir in cherry puree. Refrigerate, covered, at least 2 hours and up to overnight.
• Freeze mixture in an ice cream maker according to manufacturer's instructions. When the ice cream is the texture of soft serve, fold in chocolate chunks and Luxardo cherries. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 10 minutes before serving.

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).

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.

CHERRY GARCIA ICE CREAM

Steps:

• In a small bowl, combine the sugar, salt and xanthan gum.
• Heat a medium pot over medium heat and add the cream, milk and corn syrup, whisking to combine. Whisk in the sugar mixture until there are no lumps. Cook until the sugar is dissolved, about 2-3 minutes. Remove the pot from heat. Cover and refrigerate for at least 6 hours or overnight.
• Before pouring in ice cream maker, stir in vanilla extract. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
• Once desired consistency, slowly add the cherries and chocolate to the ice cream maker and churn for 30 seconds longer until mixed through.
• Pour ice cream into a container and freeze in freezer for 4+ hours to get a desired consistency. Ice cream will last up to 6 months.

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:

• 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.

HOMEMADE CHERRY ICE CREAM

Steps:

• Combine cherries, 1/2 cup sugar, lemon juice, and balsamic vinegar in a bowl and mix well. Set aside for 2 hours. Drain, reserving juice.
• Mash 1/2 the cherries with a fork or puree in a blender.
• Combine milk and remaining 1/2 cup sugar in a bowl and beat with an electric mixer until sugar has dissolved, 1 to 2 minutes. Add reserved cherry juice, cream, pureed cherries, vanilla extract; mix to combine.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add remaining quartered cherries and freeze for an additional 5 minutes. Ice cream should be nice and creamy. If you prefer it harder, transfer to an airtight container and freeze until firm, about 4 hours. Remove from freezer 10 minutes before serving.