What I’ve been wondering lately is how come I have never owned an ice-cream maker? Maybe I just figured there wasn’t enough room for one more kitchen gadget in my cupboards. Or maybe I’ve just been afraid of how much ice cream I would eat if I could make it myself. Well, after seeing so many delicious homemade ice cream recipes on other food blogs this summer, I think I am going to put an ice cream maker on my Christmas list. (And a new rice cooker… just in case you are reading this, Santa.)
In the meantime, this month’s Sunset magazine offered the perfect compromise – add fresh ingredients to store-bought vanilla ice-cream for a delicious, almost homemade treat. The Sunset recipe used blackberries, but I had a big bag of sweet, dark cherries in my refrigerator, so for me, it was a no-brainer… Cherry Dark Chocolate Chunk Ice Cream!
I used Alden’s Organic Vanilla Bean cream and a Green & Black’s organic dark chocolate bar, along with three cups of pitted dark cherries and 1/4 cup of organic sugar for this recipe. If you decide to give this a try, use the ice cream, fruit, and chocolate of your choice.
What is your favorite flavor of ice cream?
|Cherry Dark Chocolate Chunk Ice Cream||
- 1 lb. fresh dark cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 1/2 quarts vanilla ice cream, softened
- 3.5 oz. coarsely chopped dark chocolate (70% cacao)
- Place cherries and sugar in a sauce pan and cook over medium heat, stirring occasionally, until the sugar has dissolved and the cherries have released some of their juice – about 4 minutes. Set pan aside and cool completely.
- When cherry mixture is completely cool, place the ice cream in the bowl of a stand mixer fitted with a paddle attachment, and mix just until the ice cream smooth, about 30 seconds.
- Scoop the ice cream into a freezer-safe, straight-sided container, alternating with the cherries and chocolate.
- Use a rubber spatula to fold the icre cream to form a swirling effect, from the bottom and sides of the pan.
- Press plastic wrap over the top to cover and freeze until firm – a few hours or overnight.