I absolutely adore fresh cherries and thought it would be such a fun summer treat to turn them into Cherry Chip Ice Cream!
Thank you to my grocery partner Kroger DFW for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.
If you’ve never made my homemade ice cream before, you’re in for a treat. Made with a to-die-for custard that’s insanely thick and luscious, you’ll never want to use another recipe for ice cream base.
How delicious and summery does this ice cream look!?
Cherry Chip Ice Cream
8 egg yolks
1 1/3 cups granulated sugar
1/4 tsp salt
3 1/4 cups heavy cream
3/4 cup milk
1 Tbsp vanilla extract
2 cups fresh cherries, chopped
4 oz semi-sweet baking chocolate
- In a stand mixer, beat egg yolks, sugar, and salt with the paddle attachment on a medium speed for 4-5 minutes, until pale and fluffy.
- Meanwhile, heat cream and milk in a large sauce pan over low heat until candy thermometer reaches 155-165 degrees.
- Turn the mixer to low and slowly pour in the heated cream. Mix for a few minutes until combined.
- Pour the mixture back into the sauce pan and cook over medium-low heat until candy thermometer again reaches 155-165 degrees. Remove from heat and stir in vanilla. Strain through a sieve set over a medium bowl. Set bowl inside a larger bowl with ice water to cool mixture in an ice bath, stirring every few minutes. After 15-20 minutes, place mixture covered in the fridge until completely chilled, 8+ hours or overnight.
- Churn in an ice cream maker according to its instructions. When ice cream has almost thickened to your liking, chop chocolate and melt at half power in the microwave. Scoop melted chocolate into a ziplock baggy, cut off a small tip, and slowly squeeze ribbons into the ice cream as it churns. Add chopped cherries and freeze for at least four hours before serving.
Leave a Reply