After two previous attempts – one solid, one mildly disastrous – I think I’ve finally got the hang of my ice cream maker. The main take-aways from the first two attempts were:

 

1. Follow directions

2. Re-read the directions and make sure you’re following them as they are actually stated on the directions, and not concocting new directions in your own head.

 

Once those two directives were firmly planted in my brain (along side the horrid memory of the ice cream maker bouncing and spurting all over my counter), I managed to turn out a really, REALLY good batch of ice cream.

 

I’ve become mildly obsessed with the cherry/chocolate combination as of late and whipped up a batch of creamy almond-tinted ice cream, laden with heavy bits of cherry and dark chocolate chunks. I knew I had a winner on my hands as I watched the cherry juice slowly bleed into the steaming cream, but I didn’t know quite how good it would be until I folded the big chunks of cherry and chocolate into the ice cream. It’s heavenly.

 

This particular recipe leaves things nice and chunky (my personal preference), but you could certainly chop items smaller or even blend the hot cream (carefully) after it’s done simmering.

 

Enjoy!

 

Click here for a printable version of the recipe

Cherry Chocolate Chunk Ice Cream, Serves 8

 

Prep Time: 45 Minutes

Cooling, Freezing & Churning Time: 8 Hours (Plus, the ice cream maker has to be in the freezer at least 24-48 hours before churning)

Total Prep Time: 8 Hours 45 Minutes

 

Ingredients:

 

1 ¾ Cup Heavy Cream

¾ Cup Milk

½ Cup Sugar

1 Tsp. Salt

2 Cups Cherries, pitted and rough chopped

1 Tsp. Almond Extract

1 Cup Semi-Sweet Chocolate Chunks

 

Preparation:

 

Heat half of the pitted cherries, 1 cup of the cream, milk, sugar, and salt in a medium sauce pan over medium heat until the mixture just starts to steam, about 10 minutes. Turn the heat down to low and let simmer for 15 minutes.

 

Pour the mixture into a large bowl and add the remaining ¾ cup of cream. Mix well. Allow the mixture to sit on the countertop for 15 minute before cooling in the refrigerator for 4 hours. Pop your chocolate chunks into the freezer while the mixture is cooling.

 

Once cooled, add half of the chocolate chunks (½ cup) to the mixture and churn, according to your ice cream maker’s instructions.

 

Once the ice cream is finished churning (it should look creamy and soft, but decidedly solid), fold in the remaining cherries and chocolate chunks, package, and return to the freezer for another 2-4 hours until very solid and ready to eat.

 

 

Enjoy!