- Dish type
- Frozen desserts
- Ice cream
- Chocolate ice cream
This is a creamy ice cream recipe with delightful chunks of chocolate and cocktail cherries. If you prefer to use other tinned cherries, you can try them instead of the cocktail cherries.
14 people made this
- 700ml double cream
- 700ml full fat milk
- 200g caster sugar
- 1 (225g) jar cocktail cherries, with juice
- 8 egg yolks
- 2 teaspoons almond extract
- 340g plain chocolate, chopped
MethodPrep:5min ›Cook:16min ›Extra time:6hr chilling › Ready in:6hr21min
- Stir together cream, milk, sugar and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 500ml.
- Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 75 degrees C. It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover and refrigerate until cold, about 6 hours.
- Chop the reserved cocktail cherries, then stir into the cold custard along with almond extract and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.
Reviews & ratingsAverage global rating:(19)
Reviews in English (16)
I chose this ice cream so that I'd stay the heck out of it, maraschino cherry and dark chocolate not EVEN close to trippin' my trigger. Great choice because I knew it would still be right up Hubs' alley. I scaled this to 8 servings to accomodate my 1-1/2 quart ice cream maker. For added richness, I used my preferred ratio of 2 c. cream to 1 c. of half and half. After I chopped the (high quality) chocolate it reaffirmed for me I had made an excellent choice to keep my spoon out of the bowl - TOO much chocolate, I thought! After mixing in the maraschino cherry juice (which kind of weirded me out) it wasn't quite pink enough for me so I added a couple of drops of red food coloring, just to make it a pretty, soft pink. I thought the amount of almond extract would be too much too, but I thought, "Oh, go for it. Who cares. You're not eating this anyway, and you'll stay true to the recipe for rating purposes." I plodded on. I knew the base would be good - rich, frozen egg custard, just what I grew up with in Wisconsin and adore. I mixed the chocolate and cherries into the ice cream AFTER it was churned, as my ice cream maker warns against any add-ins larger than a chocolate chip. I let the ice cream ripen in the freezer for several hours before I served Hubs his dessert tonight and, strictly because I had to rate it, tried a little spoonful. And then another. And another. Just like a creamy, chocolate covered cherry cordial I thought! This stuff is awesome good.-17 Apr 2010
by fiji chefmom
This is an incredibly easy recipe to whip up, and the "wows" and "oohs" from family and friends that tried it makes it the most decadent ice cream I have made. I live in Fiji and maraschino cherries are not available. I soaked dried cherries in rum to hydrate, then followed the recipe. I used dark, bittersweet chocolate and chopped it semi fine and added it when the mix cooled. To die for taste and the presentation is beautiful. Thanks for a gourmet treat that can be prepared the day before, for an outstanding dessert treat!-22 Apr 2007
by KC Connor
This makes too much for the typical 1 quart ice cream maker. Be sure to cut down the recipe so you don't have a mess on your hands.-25 Jul 2007