Roasted Cherry Chocolate-Almond Ice Cream Recipe – a delicious recipe with cherries, Kosher Salt, egg yolks, sugar, vanilla, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Adjust oven rack to middle position and preheat oven to 450u00b0F. Toss cherries in 13- by 9-inch ceramic or glass baking dish with 1/4 teaspoon salt. Roast until juices stack in high bubbles and cherries offer no resistance to a paring knife, 30 to 40 minutes. Set aside to cool.
2
When cherries are cool enough to handle, cut in half to remove pits. Transfer to blender and scrape in cherry juices. Add half and half, egg yolks, and sugar, and blend on high until very smooth.
3
Pour mixture through a stainer into a medium saucepan and place on medium-low heat. Cook, whisking frequently, until lightly thickened. Custard should coat back of a wooden spoon and a finger swiped through coating should leave a clean line, about 5 minutes. Season with additional salt to taste. Strain into an airtight container and chill over night.
4
The next day, churn ice cream according to manufacturer's instructions. In the last minute of churning, add chopped chocolate and almonds. Transfer to an airtight container and chill in freezer for at least three hours before serving.
629
kcal
Calories
41
g
Fat
43
g
Carbs
27
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 8 ingredients. The key ingredients include: 1 quart ( 1 1/2 pounds) cherries, stems removed, Kosher Salt, 2 cups half and half, 6 egg yolks, and more.
Yes, Roasted Cherry Chocolate-Almond Ice Cream Recipe 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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