Sour Cherry and Dark Chocolate ice cream

It’s hot, so hot I can see my spirit animal. Which tells me to drink wine regularly but also that I should eat ice cream for breakfast and such. All week Toronto has experienced record tempratures and my twitter feed has been filling up with ice cream tweets so I armed with a big bowl of delicious Niagara cherries and a glass of VQA merlot and set about making the ice cream to end all ice creams. Here is is fashionistas…The Sour Cherry and dark chocolate ice cream.

The Inspiration

Niagara Cherries

The Recipe
1 cup Sour Cherry compote chilled (see previous post)
3/4 Dark chocolate
2 cups 35% cream
1 cup whole milk
6 egg yolks
3/4 cup sugar

In a non reactive medium bowl (preferably glass) whisk together egg yolks and sugar set aside
In a medium sauce pan over medium heat, heat up the cream and milk until steaming but below the boiling point

Remove milk from heat and let sit for a minute or two

Whisking constantly add a little of the hot milk at a time to the egg and sugar mixture until fully incorporated

Place a piece of plastic wrap directly on top of the custard (this will help ensure that it does not form a skin on the top while cooling

Refrigerate mixture for at least 4 hours

Pour chilled custard into your ice cream maker or freezer bowl attachment

Prepare ice cream according to machine or attachment directions. I used the Kitchen Aid freezer bowl attachment and it takes about 20-30 minutes churning on low

Add cherry compote and chocolate during the last few minutes so that they don’t sink to the bottom.

Dark chocolate love

Sour cherry compote

Transfer your ice cream which will be at a soft serve stage to shallow freezer containers. If the cherries and chocolate do sink to the bottom and you have used a shallow container you will easily be able to grab them when you scoop.

Transfer to the freezer and let the ice cream cure for 4 more hours or overnight.

Serve and enjoy!

Sour Cherry and Dark Chocolate Ice cream