This post is part of a July series on sweet cherries. To see the other posts head here.
This post is a week late but I promise you it’s worth the delay. They always say to save the best for last and I think I may have succeeded with this one.
This ice cream starts with a rich chocolate ice cream which gets a good dousing of melted chocolate mixed in, creating chocolate shards reminiscent of the outside of a Black Forest Cake. All that chocolately goodness gets layered with candied cherries, to create a black forest lovers dream.
I’ve tried incorporating fresh cherries into my ice cream before. The problem is that when you put uncooked cherries into frozen things, they freeze solid and you get an unwelcome frozen chunk of cherry, that is basically un-chewable, in the middle of your ice cream. That’s why, for this recipe, I decided to candy them, this way they remain soft and chewy, even after freezing.
If you love chocolate and cherries together you must give this recipe a go before cherry season is over!
Black Forest Ice Cream
If you don’t have an ice cream maker, no fear, David Lebovitz has a great tutorial on making it by hand.
Chocolate Ice Cream
- 2 cups heavy cream
- 3 tablespoons dutch-process cocoa powder
- 5 oz. semi-sweet (or bittersweet) chocolate, chopped
- 1 cup whole milk
- 3/4 cup sugar
- pinch salt
- 5 large egg yolks
- 1/2 teaspoon vanilla extract
In a medium-sized saucepan, heat 1 cup cream and the cocoa powder over medium heat, whisking constantly, until it comes to a boil. Lower heat and let it boil gently for 30 seconds. Remove from heat and stir in chocolate until smooth. Stir in remaining 1 cup of cream. Pour mixture into a large bowl, set a fine mesh sieve over top.
In the same saucepan, combine milk, sugar and salt. Heat the mixture just until steaming. In a medium-sized bowl whisk the eggs together. In a small stream, pour warm milk into eggs, whisking constantly. Once combined together pour the entire mixture back into the saucepan and set over medium heat. Cook the mixture, stirring constantly, until it coats the back of a spoon or spatula (you should be able to draw a visible line with your finger). Remove from heat and pour through the sieve into the chocolate mixture. Add vanilla and stir everything to combine. Allow to cool completely (this is best done over an ice bath, if possible). Once cool, refrigerate, covered, for at least 8 hours (or overnight).
Make sure all components of the ice cream are ready and then freeze the prepared custard in your ice cream maker according to manufacturers instructions.
- 5 oz. semisweet (or bittersweet) chocolate, chopped
Melt the chocolate in the microwave or over a double boiler, stirring until smooth. Pour slowly, in batches, into the freshly churned ice cream, stirring to break it up into shards as it freezes.
- 1 pound sweet cherries, halved and pitted
- 1.5 cups water
- 1 cup sugar
- 1 tablespoon fresh lemon juice
- 1 drop pure almond extract
To make candied cherries: Place cherries, water, sugar and lemon juice in a medium-sized saucepan. Bring to a boil over medium heat. Lower heat and boil gently for 25 minutes, stirring frequently, until the liquid is a syrupy consistency. Remove from heat and stir in almond extract. Allow cherries to cool in syrup. Remove to a storage container and refrigerate until read to use. (This can be kept up to 2 weeks in the fridge.)
To add to ice cream: Drain cherries of their syrup (over a bowl so you can reserve syrup for something else*). Let cherries drain for one hour, to dry. Layer into storage container between scoops of freshly churned ice cream, cover and freeze until ice cream is firm.
* I mixed some of the leftover cherry syrup equally with maple syrup and served it with crepes.
Makes approximately: 1 litre of ice cream.
All recipes adapted from The Perfect Scoop, compilation is my own.