Cherry Ice Cream
It doesn't have to be cherry season for you to whip up this fruity frozen treat. Just make sure you have a stash of cherries in the freezer and a jar of Luxardo cherries in the pantry.
- Total Time:
- Yield: Makes about 2 quarts
Photography: Martyna Szczesna
- 4 ounces semisweet chocolate, coarsely chopped
- 1 tablespoon refined coconut oil
- 1 pound frozen cherries, thawed
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1 1/2 cups milk
- 1 cup heavy cream
- 2/3 cup corn syrup
- 1/2 cup sugar
- 1/2 cup coarsely chopped Luxardo or Amarena cherries
Melt chocolate and coconut oil together over a double boiler or in the microwave. Transfer to a small baking pan and freeze at least 1 hour. Use the tip of a knife to crack and remove from pan. Chop into 1/4-inch chunks (you should have 1 cup); set aside.
In a blender, puree thawed cherries with lemon juice and salt. Strain through a fine-mesh sieve. Measure 1 1/4 cups (reserve the rest for another use). Combine milk, cream, corn syrup, and sugar in a medium saucepan. Bring to a boil. Reduce to a simmer and cook for 2 minutes. Strain into a bowl set in an ice-water bath. Let stand, stirring occasionally, until cold, about 5 minutes. Stir in cherry puree. Refrigerate, covered, at least 2 hours and up to overnight.
Freeze mixture in an ice cream maker according to manufacturer's instructions. When the ice cream is the texture of soft serve, fold in chocolate chunks and Luxardo cherries. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 10 minutes before serving.