Intense Chocolate Ice Cream With Sour Balsamic-cherry Sauce
- Ready In:
- 7hrs 35mins
For Chocolate Ice Cream
- 2 ounces semi-sweet chocolate chips (1/3 cup)
- 1⁄2 cup unsweetened cocoa
- 2 cups heavy cream
- 1 1⁄2 cups buttermilk
- 2⁄3 cup honey
- 3 egg yolks
- 1 cup sugar
- 1 tablespoon vanilla (optional)
For Balsamic-Cherry Sauce
- 2 tablespoons honey
- 1⁄2 cup water
- 1 1⁄2 cups sour pitted cherries, in light syrup,gently drained
- 3 drops almond flavoring (optional)
- 2 teaspoons balsamic vinegar
- 1 1⁄2 teaspoons cornstarch
- 3 teaspoons cold water
For Ice Cream:
- Melt the 2 oz.
- chocolate chips in a medium saucepan over low heat.
- To the melted chips, add the heavy cream, buttermilk, honey and cocoa, stirring well to incorporate (the cocoa may not fully incorporate until mixture is more warmed).
- The melted chocolate may"seize" (or clump up), but as the other ingredients heat, the chocolate will melt.
- Increase heat to medium, and bring mixture to almost boiling, stirring frequently.
- This may take 6-10 minutes or more.
- You may notice small flecks of cocoa in the hot mixture; this is ok.
- Turn heat down to low.
- While the cream mixture is warming, with a hand mixer, cream together the egg yolks and sugar until lighter in colour, about 2 minutes on medium speed.
- This will be a very thick, almost dry looking mixture.
- Take about 1/4 cup of the hot cream mixture, and add to the egg mixture.
- Mix until combined.
- Slowly add the slightly warmed egg mixture into the cream mixture, whisking constantly to prevent the egg from being cooked too quickly.
- Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 or 4 minutes.
- Mixture will still be liquid in appearance.
- Chill this custard completely, either in the fridge overnight, or over an ice bath for about 30 minutes.
- Make sure custard is cool.
- Freeze in an ice-cream machine as recommended by your owner's manual.
- (N. B. In my Cuisinart Ice cream machine, it to about 35- 38 minutes before ice crystals started to show. This is longer than recommended. Even then, it was still very thin.).
- Put the soft ice cream in a container in the freezer.
- For the first couple of hours, stir every hour to make sure the ice crystals are being distributed.
- Freeze at least six hours or overnight.
- This ice cream has a softer texture than some other home-made ice creams.
- For the Sauce.
- In a small saucepan, combine the honey and the 1/2 cup water.
- Warm this mixture over medium heat until honey is dissolved.
- Add the cherries.
- Simmer for about 3 minutes.
- Turn the heat down to medium-low.
- Add the almond flavouring and the balsamic vinegar.
- Simmer for about 1 minute.
- Mix together the cornstarch and the 3 teaspoons cold water together in a small dish/glass.
- Stir into cherry mixture.
- Simmer about 3-5 minute, or until slightly thickened.
- (This is a thin sauce, you may thicken it up with more cornstarch/water slurry if you want) Serve over chocolate ice cream either warm or chilled.
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I am always amazed when the reception of a new recipe is exactly the opposite of what I expect. I was sure I was going to love the balsamic-cherry sauce on the intense chocolate ice cream and that DH would prefer his ice cream without...but, that was definitely not the case! I preferred it without, while DH preferred it with...lol. I had difficulty getting this to set up. Next time, I think I will skip the ice cream freezer entirely as after nearly an hour, the ice cream was still not freezing properly and I ended up having to put it into the freezer and waiting until the following day to serve it.
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I work as a part-time nurse in our city's burn unit. In my spare time, I really enjoy browsing cookbooks, cooking magazines, and the web for recipes. I am always looking for new ways to combine common ingredients to mix things up a bit. I try to avoid recipes that call for bizarre or hard-to-get ingredients or require a special kitchen widget I will only use once. If someone were to give me something unusual, I certainly would give it a try! However, my husband and I are adventurous diners and are always willing to try something new at least twice (in case there was a problem the first time!) We enjoy everything from German to Japanese; we want to try Vietnamese next. My husband and I own a Gold Wing motorcycle and love to travel in the warmer months. We also have three dogs: Roxy, who is a rather large (42 lb.) fox terrier cross (shown above, with me!), Shadow, who is pure-bred reverse-brindle boxer, and Maggie, a brindle boxer. They love it when "Mom" cooks because they know something yummy inevitably hits the floor!