This week we are celebrating with Cherries! I’ve been picking up cherries by the bucket load around L.A. at all my local farmers markets. I like them sweet and firm and I’ll eat then plain, baked, sauteed, or pretty much any way you can think to cook a cherry. While trying to decide what kind of recipe to share today, that incorporated lots of fabulous cherries, I decided that with all these heat waves across the country, this is really the perfect excuse to create a new ice cream flavor!
There really isn’t anything better than homemade ice cream on a hot summer day. Okay, maybe homemade ice cream with a cherry chocolate truffle flavor. ummm heck yes!! Bring me a bowl of that any day of the week and we can be friends forever! I’m pretty excited about this ice cream! Can you tell? So excited in fact, that I hid it behind all the other ice creams in the fridge in hopes that my boyfriend just grabs whatever is in front of him and doesn’t go digging for my latest obsession. The syrupy cherries and the chocolate truffle flavors are kinda a fabulous flavor explosion in your mouth on top of super decadent and rich vanilla ice cream that is made with 7, yes 7, egg yolks. Hello calories. Whatever, calories don’t count when you’re eating ice cream right?
Cherry Chocolate Truffle Ice Cream
- 3 cups Bing cherries pitted and chopped
- 1/3 cup sugar
- 1 tsp lemon juice
- 2 1/2 cup heavy cream
- 4 oz semi-sweet chocolate chips
- 1 cup whole milk
- 1 tsp sea salt
- 3/4 cup sugar
- 1 vanilla bean split lengthwise, seeds removed
- 7 large egg yolks
- 2 tsp pure vanilla extract
- In a medium sized saucepan, combine the pitted cherries and sugar. Cook over medium heat for about 5 minutes until the mixture becomes slightly syrupy. Add the lemon juice and stir. Transfer mixture to a container and refrigerate until needed.
- In another medium saucepan, add 1/2 cup cream and bring to a simmer. Remove pan from stove and add the chocolate, stirring the mixture until the chocolate has fully melted. Transfer mixture to a container and refrigerate until needed.
- In yet another small saucepan, combine the milk, salt, sugar and vanilla seeds plus the bean. Bring the mixture to a simmer. Cover and remove from heat to let the vanilla infuse for an hour.
- In a mixing bowl, combine the egg yolks and whisk.
- Reheat the milk mixture over medium heat. Slowly temper the eggs by adding 1/3 cup of the warm milk mixture to the eggs and constantly whisking. Repeat this step 3 times. Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.
- Strain out the custard mixture into a large bowl. Slowly stir in the remaining heavy cream. Cover mixture and refrigerate for at least 2 hours, or overnight if preferred.
- Churn the ice cream according to your ice cream makers directions.
- Immediately after the ice cream has churned, scoop half of the ice cream into a container. Dot the top of the ice cream with the cherry mixture and a slightly warmed chocolate mixture. Using a knife, make figure 8 motions with the add ins to give the ice cream a swirled appearance. Add the remaining vanilla ice cream and then repeat the swirling process with more of the cherry and chocolate mixtures. Cover the ice cream and freeze for 4 hours before serving