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cherry choc chip ice cream

Cherry and Choc Chip Ice cream

Prep Time 20 minutes
freezer time 4 hours

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.