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