Summer-time is wonderful. Because, you’ll find an abundance of plump, red cherries everywhere. And that has resulted in me eating them up, in just about anything – cakes, tarts, and this ice cream. I’ve forever wanted to make ice cream with cherries, beautiful swirls of cherry red in snowy white heaps. And so, this cherry and chocolate chunk ice cream was born. The almost-to-die-for combination of dark chocolate chunks and tart cherries, has to be one of my favourite things about this ice cream. With a creamy, smooth and melt-in-your-mouth texture, its heavenly, and probably the fastest way to hear angels sing.
- 1 cup cherries
- ¼ cup dark chocolate
- ¼ cup milk chocolate
- 1 cup whipping cream
- 1 ½ cups milk
- ½ cup sugar
- 1 teaspoon cornflour
- 1 ½ teaspoons vanilla extract
- Add the milk and sugar into a saucepan and place over medium-low heat.
- Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
- Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
- Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
- Take it off the heat and add in the vanilla extract.
- Let it come to room temperature and then place in the fridge or freezer to cool.
- To prepare the cherries, pit them and then cut them in half.
- Chop up the chocolate into chunks. I prefer chopping it into uneven chunks.
- Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture.
- Fold in the cherries and the chocolate then pour into an air-tight container. Freeze the ice cream for at least 6 hours or overnight.