Cherry Choc Chip Ice Cream

Cherry and Choc Chip Ice Cream (with Just 2 Egg Yolks)

A Delicious Way to Use Up Extra Egg Yolks

Egg yolks — sometimes you just end up with them. If you’ve ventured into the world of panna cotta, you’ll likely find yourself with two left over. But instead of tossing them out (or feeling stuck because two yolks don’t seem like enough for much), let’s turn them into something truly special.

Two egg yolks might not make a full crème anglaise, and they’re a bit light for a proper batch of fresh pasta, but they are perfect for making a small batch of homemade ice cream.

While many ice cream recipes call for four yolks, I often find that gives an overly “eggy” flavour. Two yolks, on the other hand, strike the perfect balance — rich and smooth, yet clean enough to let your chosen flavours shine through. It feels artisan and allows you to create combinations you’ll never find in the supermarket freezer aisle.

The Flavour: Chocolate, Cherry, and Vanilla Bean

This is one of my all-time favourites — a Cherry and Choc Chip Ice Cream that’s luscious, fruity, and studded with bits of dark chocolate.

I only make it in summer when cherries are at their peak — sweet, juicy, and affordable. Chocolate and cherry are long-time friends, and when you add in real vanilla bean, the result is pure magic.

If you’re in Australia, cherry season is wrapping up — so make the most of these last few weeks! For those in the northern hemisphere, cherry season will soon be arriving, so keep this recipe bookmarked for when the dark red beauties hit the markets.

I like to make the custard base the day before churning — the colder your mix, the creamier your ice cream will turn out. And don’t worry if you don’t have an ice cream machine — I’ve included simple hand-churning instructions too.

Why You’ll Love This Recipe

• Uses up leftover egg yolks — no waste!
  Only a few simple ingredients.
  Creamy texture without the “eggy” taste.
  Chocolate + cherry = classic perfection.
  No ice cream machine required.
  Customise with your favourite mix-ins or liqueurs.

Cherry and Choc Chip Ice Cream Recipe

Prep Time: 20 minutes
Freeze Time: 4–5 hours
Servings: Makes about 1 litre

Ingredients

• 2 cups pitted and halved cherries (about 400 g)

• 250 ml milk

• 1 vanilla bean, split and scraped

• 2 egg yolks

• 120 g caster sugar

• 300 ml thickened cream

• 70 g dark chocolate, finely chopped or shaved

Instructions

1. Infuse the milk:
   Place milk and vanilla bean in a saucepan over low heat. Warm gently until just below boiling, then remove from heat and let infuse for 20 minutes. Discard the vanilla pod.

2. Prepare the custard base:
   Reheat the milk slightly. In a separate bowl, whisk the egg yolks and sugar until pale. Gradually add a little of the warm milk to temper the eggs, then pour everything back into the pan.

   Stir gently over low heat until the custard thickens and coats the back of a spoon (or reaches 84°C if using a thermometer). Allow to cool to room temperature.

3. Make the cherry puree:
   Blend the cherries until smooth, then strain through a fine sieve to remove solids. Stir the puree into the cooled custard and chill for at least 4 hours or overnight.

4. Churn the ice cream:
   Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Add the chocolate halfway through churning.

   No machine? Pour into a container and freeze, beating with a hand mixer for 5 minutes every hour for 5 hours, adding the chocolate after 2 hours.

5. Optional indulgence:
   For a grown-up twist, stir in 1–2 tablespoons of cherry liqueur before churning.

Tips for the Best Homemade Ice Cream

• Use ripe, sweet cherries — they bring natural sweetness and rich colour.

• Chill the mixture completely before churning for a smoother texture.

• Avoid overcooking the custard — gentle heat prevents curdling.

• Store properly: Keep ice cream in an airtight container with a layer of parchment or plastic wrap pressed to the surface to prevent ice crystals.

Serving Suggestions

• Serve alongside a slice of chocolate cake for a decadent dessert.

• Add a drizzle of melted dark chocolate and some chopped almonds for crunch.

• Perfect for summer barbecues, picnics, or just as a midnight treat.

Storage

• Store in an airtight container in the freezer for up to 2 weeks.

• Let sit at room temperature for 5–10 minutes before scooping for the perfect creamy texture.

FAQ – Cherry and Choc Chip Ice Cream

Can I make this ice cream without a machine?

Absolutely! This recipe works beautifully as a no-churn ice cream. Simply follow the hand-mixing method: freeze the custard base and beat it with a hand mixer for 5 minutes every hour for about 5 hours, adding the chocolate after 2 hours. It creates a smooth, creamy texture — no fancy machine needed.

Can I use frozen cherries instead of fresh?

Yes! Frozen cherries work perfectly if fresh ones aren’t in season. Just thaw and drain them well before blending into the puree. If they’re not very sweet, you may want to add an extra tablespoon of sugar to balance the flavour.

How long does homemade ice cream last in the freezer?

Your Cherry and Choc Chip Ice Cream will keep well for up to 2 weeks in an airtight container. To avoid ice crystals, press a layer of parchment paper or plastic wrap directly onto the surface before sealing.

Why do you only use 2 egg yolks?

Two egg yolks give the ice cream a silky, rich texture without that overpowering “eggy” taste that can come from using 4 or more. It strikes the perfect balance between creaminess and flavour, allowing the cherry and chocolate to shine through.

Can I make this recipe dairy-free?

Yes! Simply substitute:

• Whole milk → Almond milk or coconut milk

• Cream → Coconut cream

• Chocolate → Dairy-free dark chocolate
  The result is still creamy and delicious with a slightly different flavour profile.

Cherry and Choc Chip Ice cream

Prep Time 20 minutes mins

freezer time 4 hours hrs

Ingredients

• 2 cups of pitted and halved cherries about 400g cherries
• 250 ml milk
• 1 Vanilla bean split and scrapped
• 2 Egg Yolks
• 120 g Caster sugar
• 300 ml Thickened Cream
• 70 g dark chocolate shaved off a block or chopped finely

Instructions

• Place the milk and vanilla bean into a saucepan over low heat. Heat the milk until just below boiling. Leave to infuse for 20minutes.
• Once infused, discard vanilla pod. Place back onto low heat and bring back to below boiling.
• Meanwhile, in a bowl whisk the egg yolk and sugar until pale and combined.
• Add a little of the hot milk to the egg mix and whisk to bring the eggs up to temperature.
• Add the eggs into the milk mix and whisk over a low heat until the custard thickens and coats the back of a wooden spoon or reaches 84C (if you have a thermometer). Allow to cool to room temp.
• In a blender liquidise the cherries until a puree is reached. Strain through a sieve.
• Add the cherry puree to the custard and stir to combine. Chill for 4 hours or overnight.
• Churn cold custard following your ice cream machine instructions. Adding the chocolate chips half way.
• or
• Place in a container in the freezer and using a hand mixer beat the custard for 5 minutes every hour for 5 hours. adding the chocolate chips after 2 hours.

Notes

• For some serious indulgence, try adding a tablespoon or 2 of cherry liqueur to custard before churning.

If You Loved This Recipe…

You might also enjoy:

Fresh Mint and choc chip ice cream

Rich Chocolate mud cake

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Tag @thekrookedspoon on Instagram and use #thekrookedspoon so I can share your creation.