Description

Imagine scooping into a creamy, rich chocolate ice cream studded with sweet-tart cherries and swirled with a boozy cherry syrup, delivering a perfect balance of indulgence and fruitiness. Sounds like a dessert that’s both decadent and refreshing, right? That’s exactly what Cherry-Chocolate Ice Cream delivers! Rated 5.0 stars from 11 reviews, this easy recipe yields 6 servings and combines homemade chocolate custard with a vibrant cherry swirl for a treat that’s perfect for summer evenings, dinner parties, or a special dessert

Ingredients

This recipe uses fresh cherries and pantry staples for a creamy, flavorful ice cream. Here’s what you need and why each matters:

Halved Pitted Cherries (1 1/3 cups, ~13 oz whole cherries): Add tart, fruity flavor.
- Why it matters: Provide bursts of sweetness and tartness that balance the rich chocolate.
- Substitution: Use frozen pitted cherries (thawed, drained) or canned cherries in juice (drained).
Sugar (1/2 cup + 2 tbsp): Sweetens the cherries and custard.
- Why it matters: Enhances cherry flavor and creates a creamy ice cream texture.
- Substitution: Use a 1:1 sugar substitute like Swerve or reduce to 1/3 cup in custard for less sweetness.
Dark Rum (1/2 cup, or water): Cooks cherries and adds depth.
- Why it matters: Enhances cherry flavor with a boozy note; water works for a kid-friendly version.
- Substitution: Use cherry juice, bourbon, or additional water for non-alcoholic.
Whole Milk (1 1/2 cups): Forms the custard base.
- Why it matters: Balances creaminess without making the ice cream too heavy.
- Substitution: Use plant-based milk (e.g., oat or almond) for dairy-free, though texture may vary.
Large Egg Yolks (4): Thicken the custard.
- Why it matters: Create a rich, velvety ice cream base.
- Substitution: No direct substitute; for egg-free, use store-bought chocolate ice cream and add cherry swirl.
Semisweet Chocolate (3 oz, chopped): Adds sweet chocolate flavor.
- Why it matters: Provides a balanced cocoa taste in the custard.
- Substitution: Use milk chocolate for sweeter flavor or dark chocolate for bolder taste.
Unsweetened Chocolate (1 oz, chopped): Deepens chocolate flavor.
- Why it matters: Adds intensity and richness to the ice cream.
- Substitution: Use additional semisweet chocolate or cocoa powder (1 tbsp + 1 tsp sugar).
Unsalted Butter (1 tbsp): Enhances custard richness.
- Why it matters: Adds a smooth, creamy texture to the base.
- Substitution: Use vegan butter for dairy-free.
Heavy Cream (3/4 cup): Creates a creamy texture.
- Why it matters: Ensures a luscious, scoopable ice cream.
- Substitution: Use coconut cream for dairy-free, though flavor will shift slightly.
Vanilla Extract (1 1/2 tsp): Enhances overall flavor.
- Why it matters: Adds warmth to the chocolate and complements the cherries.
- Substitution: Use vanilla bean paste or scrape half a vanilla bean for a gourmet touch.

Pro Tip: Use fresh, ripe cherries for the best flavor; pit them easily with a cherry pitter or straw. Pre-chill the ice cream maker bowl overnight for smooth churning.

Cook Mode Prevent your screen from going dark

Instructions

Cook the Cherry Compote:
- In a medium saucepan, combine 1 1/3 cups halved pitted cherries, 2 tbsp sugar, and 1/2 cup dark rum (or water).
- Cook over medium-high heat until syrupy, about 20 minutes, stirring occasionally.
- Remove from heat, let cool to room temperature, then refrigerate until cold, at least 2 hours.
- Tip: Cook until cherries are soft and syrup is thick; stir gently to avoid breaking cherries too much.
Make the Chocolate Custard:
- In a medium saucepan, heat 1 1/2 cups whole milk and 1/2 cup sugar over medium-low heat, whisking to dissolve sugar, until steaming but not boiling.
- In a small bowl, whisk 4 large egg yolks. Gradually whisk in about 1/2 cup of the warm milk mixture to temper the yolks, then whisk the yolk mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon, and reaches 168°F (76°C) on a candy thermometer, about 15 minutes. Do not boil.
- Remove from heat; add 3 oz chopped semisweet chocolate, 1 oz chopped unsweetened chocolate, and 1 tbsp unsalted butter. Let sit for 5 minutes until melted.
- Transfer the mixture to a blender and puree until smooth.
- Pour into a large bowl, stir in 3/4 cup heavy cream and 1 1/2 tsp vanilla extract, and refrigerate until chilled, at least 2 hours or overnight.
- Tip: Stir custard gently to avoid curdling; blend thoroughly for a silky texture.
Churn the Ice Cream:
- Churn the chilled chocolate custard in an ice cream maker according to the manufacturer’s instructions, typically 20-30 minutes, until thick and creamy.
- Strain the chilled cherry mixture through a fine-mesh sieve, reserving the syrup in a bowl and keeping the cherries separate.
- When the ice cream is very thick (almost done churning), add the strained cherries and churn briefly until incorporated, about 1-2 minutes.
- Tip: Don’t over-churn after adding cherries to keep them distinct; work quickly to prevent melting.
Swirl and Freeze:
- Transfer the ice cream to a freezer-safe container.
- Drizzle the reserved cherry syrup over the top and swirl gently with a spoon to create ribbons.
- Cover and freeze until firm, at least 4 hours.
- Tip: Swirl lightly to maintain visible syrup streaks; press plastic wrap on the surface to prevent ice crystals.
Serve:
- Scoop the ice cream into bowls or cones, serving immediately for a soft texture or letting it soften for 5-10 minutes for easier scooping.
- Optionally, garnish with extra cherries, chocolate shavings, or a drizzle of rum.
- Health Benefit: Cherries provide antioxidants and vitamin C, dairy offers calcium, but the sugar and cream make this a rich treat to enjoy sparingly!