Divine Cherry Chocolate Ice Cream – a delicious recipe with heavy cream, milk, white sugar, maraschino cherries, egg yolks, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
2
Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
3
Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.
1686
kcal
Calories
117
g
Fat
118
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups heavy cream, 3 cups whole milk, 1 cup white sugar, 1 (10 ounce) jar maraschino cherries, with juice, and more.
Yes, Divine Cherry Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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