Summer Chillers: Chunky Chocolate Cherry Ice Cream
I had cherries and whipping cream left over from last week’s Summer Chiller. I’ve made ice cream a few times this summer, and I thought I’d try making it with cherries. Nothing goes better with cherries than chocolate, so I threw in some milk chocolate chips. I actually cobbled together a few different recipes to come up with this. I also used a no-cook, eggless ice cream base this time.
Chunky Chocolate Cherry Ice Cream
2 cups milk
1 cup sugar
2 cups whipping cream or half and half
2 tbs almond extract
1 cup pitted and chopped cherries macerated in 1/4 cup of sugar
1 cup of milk chocolate chips
Pit and chop cherries. Stir in 1/4 a cup of sugar. Refrigerate for one hour.
Combine milk, cream, sugar and almond extract. Stir briskly, about two minutes until sugar is dissolved. (Undissolved sugar crystals may be a cause of large ice crystal formation.) Pour into a 1-gallon ice cream freezer, and freeze according to manufacturer’s directions. When ice cream is partially frozen, add in cherry mixture and chocolate chips. (Again make sure all the sugar in the cherry mixture is dissolved.) Finish freezing. Put in a covered container and place in the freezer several hours to harden.
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