Cherry Chocolate-Chunk Ice Cream
Isaac Mizrahi's ice cream treat is a fabulous way to cool down on a hot summer day.
The Martha Stewart Show, April 2009
- Yield Makes about 1 1/2 quarts
- 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.
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