Nothing says summertime like ice cream and cherries. I had bought some gorgeous Bing Cherries at Wally World and I didn’t think they could be more delicious but I was so wrong. I incorporated the cherries into my milk chocolate ice cream base and it was so good. Silky, creamy, chocolatey, and velvety are just a few words that come to mind. I got lucky the other day and found a Rival 2 quart ice cream maker for only $10.00 at DirtCheap. It was really easy to operate. Just pour your chilled ice cream base into the chilled canister and attach to the bucket. Plug the machine in and then pour in 1 cup of cold water in the bottom of the bucket. Add about 12 ice cubes and sprinkle over 1/3 cup Rock Salt. Continue layering the ice cubes and salt until you get right below the top of the canister. As the ice melts, you will need to add more. Let the machine go for 25-45 minutes. No longer than 50 minutes. Your machine should stop turning when your ice cream is ready. It may be soft but you can just put into a freezer safe container and let it ripen for a couple of hours (if you can wait that long!). Just make sure and read the directions on your particular machine and follow those for the freezing process. Hope you enjoy! Afiyet olsun!
P.S. Let me know what flavors you are making in your ice cream maker. I will be coming up with some different flavor combos and sharing with you too!
- For the Cherries:
- 1½ Cup Bing Cherries, or your preferred dark cherries, pitted
- ¼ Cup Sugar
- ¼ Cup Water
- For the Milk Chocolate Base:
- 1½ Cup Milk
- ¾ Cup Sugar
- ½ Cup Milk Chocolate Chips
- ¼ Cup Cocoa Powder
- 4 egg yolks
- 2 Cups Heavy Whipping Cream
- * Optional additional Cherries and Milk Chocolate Chips for Garnish
- Combine the cherries, ¼ Cup sugar and ¼ Cup water in a small saucepan and cook over medium heat until slightly thickened. About 10-15 minutes. Set aside to cool.
- Combine the milk, sugar, milk chocolate chips, and cocoa powder in a medium saucepan.
- Cook on medium heat stirring constantly until sugar is dissolved and cocoa powder is well combined. Lower heat to low.
- Whisk the egg yolks in a large bowl.
- Slowly stir in ½ cup of the hot milk mixture into the egg yolks whisking constantly so the yolks do not cook.
- Pour the egg/milk mixture into the saucepan while constantly whisking the milk mixture.
- Cook about 8 more minutes until slightly thickened.
- Combine the cherries with the chocolate base mixture.
- Pour into a mason jar or other suitable container. Cool slightly and then place in fridge to chill completely.
- When ready to make the ice cream, pour the chocolate base into the ice cream canister and stir in the heavy whipping cream. Mix until well combined.
- Insert the paddle and connect your ice cream canister to the motor.
- Process according to the directions for your particular machine.
- Transfer ice cream to freezer safe container and all to firm up for 1-3 hours.
- Scoop into bowls and top with cherries and chocolate chips if desired. Afiyet olsun!
