Prep 2 hrs
Cook 30 mins
My husband and I created this recipe a few years ago from a basic ice cream recipe, after experimenting we perfected it. Make this when cherries are in season, and prepare the cherries ahead of time. Buy your favorite high quality dark chocolate to chop for the chips. Kirsch is a cherry flavored brandy, if you cant find it you can use water or another flavored alchoholic beverage that may compliment the taste of the cherries, but the kirsch really takes it over the top. Enjoy!!!
- 3 cups fresh bing cherries (pitted and halved)
- 2 tablespoons kirsch
- 2 tablespoons lemon juice
- 1 1⁄2 cups sugar (divided)
- 2 1⁄2 cups heavy cream
- 1 1⁄2 cups whole milk
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon cherry extract (candy flavoring oil, or exctract optional)
- 2⁄3 cup dark chocolate (finely chopped or grated)
- In a small bowl combine the Cherries with the lemon juice and Kirsh, and 1/2 cup of the sugar. Let the cherries macerate in the juices for at least 2 hours or overnight. Strain the cherries, and reserve the juices.
- In a medium mixing bowl use a hand mixer on low speed to mix the milk vanilla, and sugar, until the sugar is dissolved, about 2 minutes. Stir in the heavy cream, the reserved cherry juices, and cherry flavoring. Mix ice cream in your ice cream maker, until thickened. In the meantime chop the dark chocolate very finely, the recipe says 2/3 cup, but use more if you love chocolate! When the ice cream is starting to thicken, add the chocolate, and about five minutes before the mixing is complete, you may add the cherries. The ice cream will be soft. If you want a firmer texture, transfer it to an airtight container, and place in your freezer for a few hours.
Love this ice cream! I'd been looking for a good recipe for weeks. I picked yours because of the kirsch. We only have a 1 1/2 quart ice cream machine, so I had to modify it a bit. My husband was eating it before I could get it in the freezer ;-) thank you!