This holiday season I’ve been creating a special Christmas ice cream. I started with cherry for the festive red color. And I added chocolate because chocolate and cherry are a classic and wonderful combo. Then I realized chocolate covered cherries were a special treat my Grandpa indulged in at Christmastime, so that made this a truly Christmas-y flavor. Here is my ice cream creation:
2 hours in advance, in a small bowl combine:
2 cups frozen dark sweet pitted cherries;
1/2 cup sugar;
Zest from 1/2-full orange;
2 Tbs fresh orange juice (1/2 navel orange);
1 Tbs fresh lemon juice (1/2 lemon).
Let cherries macerate. When it’s time to mix the ice cream, strain cherries and reserve cherry juice.
In a large bowl, sift together:
1/2 cup sugar;
4 Tbs Hershey’s Special Dark cocoa powder;
1 Tbs instant espresso;
Pinch of kosher salt.
In a large mixing bowl, mix on low speed until sugar is dissolved (2 minutes):
1 cup whole milk.
2 cups heavy cream;
Reserved cherry juice;
1 tsp Tahitian vanilla;
1 tsp almond extract.
Turn on electric ice cream maker, and pour in ice cream mixture.
Let mix until beginning to thicken, about 15 minutes.
1 Ghirardelli Evening Dream bar (8 squares), broken into pieces.
Let mix another 5 minutes.
Ice cream will be soupy. Transfer ice cream to an airtight container and place in freezer to firm up. If you can wait long enough that ice cream is frozen hard, remove from freezer to soften for about 10 minutes before scooping.
This is so scrumptious! Heaven! Merry Christmas!
Unpaid ad, but FYI: My ice cream maker is the Cuisinart Classic Frozen Yogurt – Ice Cream & Sorbet Maker.