Rich, creamy, stuffed with cherries, and loaded with dark chocolate!
I kinda say this every time I make a new ice cream recipe, but I need to say it again: this might be my favorite ice cream recipe ever! And what more can you ask for during cherry season than the richest chocolate ice cream sprinkled throughout with cherries!? You need this ice cream in your tummy ASAP!
Take a look at these pictures and just drool – you’re seriously going to! Those scoops are just perfect. Can you see the consistency and texture of these beauties? Couldn’t be better! Thank you, egg yolks, for helping us make the most amazing custard! My recipe will walk you through step-by-step so no worries if you’ve never made ice cream before – you can do it!
Softly weeping and stomach growling because you don’t have an ice cream maker? No fear! Check out my post on how to make ice cream without an ice cream machine!
After a busy week, I’m going to let the pictures mostly speak for themselves. Now, admire this incredibleness and go make some yourself!!
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- 2 cups heavy cream
- 2 ounces semisweet chocolate, finely chopped
- 4 ounces unsweetened chocolate, finely chopped
- 1 cup whole milk
- 1 cup granulated sugar
- Pinch of salt
- 5 egg yolks
- 1 teaspoon vanilla
- For the cherry filling:
- 2 cups cherries, pitted and chopped
- 1 teaspoon sugar
- Make the chocolate mixture: Heat one cup of the heavy cream in a small saucepan over medium heat until steaming and just barely starting to simmer. Remove from heat and add the chocolate, stirring constantly until the chocolate is completely melted. Add the remaining cup of heavy cream and set this chocolate mixture aside.
- In a medium bowl, whisk the egg yolks until light. Set aside.
- Make the custard: Heat the milk, sugar, and salt in a large saucepan until simmering. Slowly pour the simmering milk mixture into the egg yolks while whisking constantly, to temper the eggs. Then, pour the entire mixture back into the large saucepan and continue cooking, stirring constantly, on medium heat until the custard begins to thick on the back of a wooden spoon or at 170 degrees.
- Remove from heat and add the vanilla and the chocolate mixture you made earlier. Chill in the fridge overnight or for at least 6 hours.
- Make the cherry filling: While the custard is chilling, heat the chopped cherries with the teaspoon of sugar over medium heat stirring often. Cook for 10-15 minutes, or until the cherries have been softened and are releasing their juice. You should be left with about 1 cup of cherry goodness.
- When the custard has been chilled, churn according to your ice cream maker's directions. When it has been just about fully churned, add the cherries and stir them in. Freeze for at least a few hours in a freezer-safe container before enjoying, to allow it to thicken to a scoopable consistency. Enjoy with extra cherry compote on top, if desired.
Make nut-free: Use chocolate that is certified nut-free.
I recommend using a baking bar of chocolate, not chocolate chips. Chocolate chips do not melt as easily and are not as high quality chocolate and you want high quality chocolate when it's the star of the show!