Intense Chocolate Ice Cream With Sour Balsamic-cherry Sauce

Recipe by Boxerwing
READY IN: 7hrs 35mins


  • For Chocolate Ice Cream
  • 2
    ounces semi-sweet chocolate chips (1/3 cup)
  • 12
    cup unsweetened cocoa
  • 1 12
  • 23
    cup honey
  • 3
    egg yolks
  • 1
    cup sugar
  • 1
    tablespoon vanilla (optional)
  • For Balsamic-Cherry Sauce
  • 2
    tablespoons honey
  • 12
    cup water
  • 1 12
    cups sour pitted cherries, in light syrup,gently drained
  • 3
    drops almond flavoring (optional)
  • 2
    teaspoons balsamic vinegar
  • 1 12
    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.