Cherry Chocolate Chip Ice Cream

• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 (12 ounce) bag frozen pitted cherries, thawed and drained
• 1/2 cup semi-sweet chocolate chips

Steps

1. 1 Whisk together heavy cream, milk, and sugar in a medium saucepan over medium heat until sugar dissolves.
2. 2 Remove from heat and stir in vanilla extract.
3. 3 Let the mixture cool to room temperature.
4. 4 Fold in the thawed cherries and chocolate chips gently into the cooled mixture.
5. 5 Pour mixture into ice cream maker and churn according to manufacturer's instructions.
6. 6 Transfer churned ice cream to a container with a lid and freeze for at least 2 hours before serving.

Equipment

• Ice cream maker
• Medium saucepan

Variations

• Add a splash of almond extract for a nutty twist.
• Fold in a splash of cherry liqueur for an adult version.

Substitutions

• If you don't have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes to break up ice crystals.

Pairings

• Serve alongside fresh berries or a warm cookie.
• Pairs beautifully with a glass of port wine.

Nutrition

Tips

• For deeper cherry flavor, steep cherry juice in the base before adding cherries.
• Use mini chocolate chips for more even distribution throughout the ice cream.

Storage

Store in an airtight container in the freezer for up to 2 weeks. Let soften at room temperature for 5-10 minutes before serving.

Freezing: Freezes well. Thaw in the refrigerator overnight before eating for best texture.

Serving Suggestions

• Serve with a drizzle of dark chocolate sauce.
• Pair with a slice of cherry pie for a decadent treat.

FAQ