New This Month

Cherry Chocolate-Chunk Ice Cream


Isaac Mizrahi's ice cream treat is a fabulous way to cool down on a hot summer day.

  • Yield: Makes about 1 1/2 quarts

Source: The Martha Stewart Show, April 2009


  • 2 cups whole milk
  • 3/4 cup sugar
  • Pinch of salt
  • 1 vanilla bean, split and scraped
  • 6 large egg yolks
  • 1 cup heavy cream
  • 1 cup whole cherries, pitted
  • 2 tablespoons white rum
  • 1 cup chopped dark chocolate


  1. Combine the milk, 1/4 cup sugar, salt, and vanilla bean in a medium saucepan. Bring to a simmer and cook, stirring, until sugar is dissolved; remove from heat.

  2. In a medium bowl, whisk together remaining sugar and yolks; set aside. Remove vanilla bean from milk mixture, and discard. Bring the milk mixture just to a simmer. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Keep adding milk mixture, about 1/2 cup at a time until it has all been added.

  3. Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 5 to 8 minutes The custard should retain a line drawn across the back of a the spoon with your finger. Pour through a fine sieve into a medium bowl; discard vanilla bean. Stir in heavy cream; let cool completely. Cover and transfer to refrigerator until chilled at least 1 hour and up to overnight.

  4. Place cherries in a small bowl and cover with rum; set aside. Pour custard into an ice-cream maker and process according to manufacturers' instructions. During the last minute of processing, add cherries and their liquid, along with chocolate. Continue processing until set, but not hard.

  5. Transfer the soft ice cream to a plastic container, freeze at least 3 hours and up to overnight.

Reviews Add a comment

  • hcinvi_283622
    16 AUG, 2015
    In one night I made this recipe twice. First batch I messed up on my own (when to add the heavy cream, and then it curdled and separated in the pan). Second batch I made half the recipe. The custard base is amazing tasting, I think it will be my new "go to." I used the full cup of cherries with it, and mixed in an additional tbsp of amaretto while letting it sit overnight while the custard chilled. Final product was delicious! I think next time I'll add a little almond essence as well (for pop).
  • brittany_phoenix
    22 FEB, 2011
    i made this icecream and thought it was awful. i cut the cherries in half and they still tasted like frozen hard balls. and the choc was so hard not enjoyable eating at all. but the icecream base itself was good. so i used mirashino cherries and diced them up. then i made a cherry rum ganache which went very well with the cherries. and doubled the rum the cherries soaked in. the end result was very smooth and tasted like cherry cordial icecream!! Awesome!!
  • docsloki
    30 APR, 2009|16|||0|||||||ice cream maker
  • Onscreenhollywood-12
    28 APR, 2009
    Martha uses Kitchen aid mixers on her show. I would think that they used one of her many Kitchen aid mixers with the ice cream maker attachment. I have one and it works really well. I cannot wait to make this recipe. YUMMMY!
  • BudSetzer
    28 APR, 2009
    What's the brand of ice cream maker you're using?