Chocolate Ice Cream
In a medium-sized saucepan, heat 1 cup cream and the cocoa powder over medium heat, whisking constantly, until it comes to a boil.
Lower heat and let it boil gently for 30 seconds. Remove the mixture from the heat and stir in chocolate until its smooth.
Stir in remaining 1 cup of cream. Pour mixture into a large bowl, set a fine mesh sieve over top.
In the same saucepan, combine milk, sugar and salt. Heat the mixture just until steaming.
Whisk the eggs together in a medium-sized bowl. In a small stream, pour warm milk into eggs, whisking constantly.
Once combined together pour the entire mixture back into the saucepan and set over medium heat.
Now you will cook the mixture, keep stirring it constantly, until it mixture coats the back of a spatula or spoon (you should be able to draw a visible line with your finger). Remove from heat and pour through the sieve into the chocolate mixture.
Add vanilla and stir everything to combine. Allow to cool completely (this is best done over an ice bath, if possible). Once cool, refrigerate, covered, for at least 8 hours (or overnight).
Make sure all components of the ice cream are ready and then freeze the prepared custard in the ice cream maker of your choice according to manufacturer’s instructions. (if you don’t have an ice cream makes then please visit the following link)
Melt the chocolate in the microwave or over a double boiler, stirring until smooth.
Pour slowly, in batches, into the freshly churned ice cream, stirring to break it up into shards as it freezes.
How to make Candied Cherries
Place cherries, water, sugar and lemon juice in a medium-sized saucepan. Bring to a boil over medium heat. Lower heat and boil gently for 25 minutes, stirring frequently, until the liquid is a syrupy consistency.
Remove from heat and stir in almond extract. Allow cherries to cool in syrup. Remove to a storage container and refrigerate until ready to use. (This can be kept up to 2 weeks in the fridge.)
To add to ice cream
Drain cherries of their syrup (over a bowl so you can reserve syrup for something else*).
Let cherries drain for one hour, to dry. Layer into storage container between scoops of freshly churned ice cream, cover and freeze until ice cream is firm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (3149g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 5793 (73%)|
|Amt Per Serving||% DV|
|Total Fat 643.7g||858 %|
|Saturated Fat 258.3g||1292 %|
|Monounsaturated Fat 269g|
|Polyunsanturated Fat 89.6g|
|Cholesterol 25540.8mg||7859 %|
|Sodium 99185.8mg||3420 %|
|Potassium 2967.6mg||78 %|
|Total Carbohydrate 194.4g||57 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 191g|
|Protein 335.4g||479 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7884
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