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.
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.
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!