Dark Chocolate Cherry Custard Ice Cream is summer time fruity freshness and dark chocolate decadence blended into a creamy base of frozen custard. So good!
I have a Completely cool Ice Cream Maker!
Over a year of making ice cream in it so far and let me tell you Cuisinart has my vote for most awesome Ice Cream Maker! Follow the Amazon Affiliate links if you want one of these amazing machines! And Thank you for supporting Homemade Food Junkie.
For many many years I did NOT make ice cream. Or buy it very much. In the old days the ice cream makers were a pain. I didn’t want ice cream around because I couldn’t stay out of it. Storebought ice cream is one indulgence that ALWAYS made me gain weight. My poor family had to go without most times because their personal shopper (me) wouldn’t put it in the cart!
I haven’t made homemade ice cream in so long, I’m not sure the kids remember it happening when they were little!
Actually I hated the whole crushed ice melting and rock salt everywhere… and “How much rock salt?”. Rock salt that somehow managed to get INTO the ice cream and…the cranking took forever…what a mess to clean up! Many times it didn’t even work.
So I quit making my own…for decades! It was just too much fuss for very inconsistent results. That’s all changed now. I love technology!
Cuisinart has a freezer bowl that Eliminates the melty dripping icy mess of the old days and produces year round frozen treats in a tidy, easy to use machine right on your kitchen counter! If you’re really into the churning by hand…this one doesn’t do that. You push a button and it does the work! 🙂 I like that!
We LOVE ice cream but it’ been a rare treat. Store bought ice cream is full of nasty bad additives. Making our own ice cream gives us control over the ingredients, and the nutrition. No emulsifiers to make us fat! It’s still a rare treat. Almost a healthy one now 🙂
Today…let’s make a delicious Dark Chocolate Cherry Custard Ice cream.
I used the Cuisinart recipe book that came with the machine and made Strawberry Ice Cream first. It was delicious…but not creamy. I LOVE creamy ice cream that melts sinfully in your mouth and gives you brain freeze if you eat it fast. Slowly savored, ice cream can be eaten in small amounts and still enjoyed, but not gluttonously.
Yesterday I decided I wanted to use some of my fresh Bing Cherries and make a Dark Chocolate Cherry ice cream. I found this creamy custard recipe at Bakedbyrachel.com. She had a recipe for Cherry Chocolate Chunk Ice Cream that I tried and adapted a VERY little. So I’m giving her a big shout out. Awesome results! She used The Perfect Scoop book by David Lebowitz for her inspiration. You know this is good ice cream!
I’m completely sold on the freezer bowl method of making frozen treats! I love homemade French Vanilla Bean ice cream, ice cream sandwiches , and many many other delectable frozen goodies! Look around here for more ice cream. I’ve been busy!
Dark Chocolate Cherry Custard Ice Cream Recipe:
I have made this recipe several times. It’s a HUGE family favorite. I updated the pictures but the recipe is perfect just like it is. Enjoy!
Custard is the best method for a truly creamy ice cream. Custard uses eggs! I have plenty of free range fresh eggs around at all times to make a pretty yellow custardy ice cream. It’s a bit more work than the non custard recipes but well worth it! Have a great time playing with your ice cream machine. More frozen yummies coming soon!
Instructions for this ice cream:
- Place in a medium sauce pan, milk, cream, sugar, salt and vanilla. Turn heat to medium and whisk until sugar is thoroughly melted. Remove from heat. set aside.
- Beat the egg yolks in a medium bowl and slowly add into the cooled (slightly warm is ok but not hot!) milk mixture.
- Whisk the eggs into the milk mix and return the pot to the stove on medium heat.
- Whisk constantly until the custard slightly thickens(lightly coats a spoon). Just UNDER a boil.
- Remove from heat and whisk constantly until room temperature(quick cool over ice if desired).
- Cover and chill until cold(refrigerate at least an hour or so to chill thoroughly)
- chill (but do NOT freeze) the chopped chocolate and cherries.
- Your custard is ready to churn! Start your churn and pour in the custard.
According to your machine’s directions.
For the cuisinart: I mixed the custard about 15 minutes and then added in the chocolate and cherries. It took another 15 minutes or so to get the custard to firm up to soft ice cream stage. We froze it overnight (after experiencing some of the best soft serve Ice cream I have ever had!) In the morning It as gorgeous, creamy and so tasty! Very hard but scoop-able.