Remember that box of Rainer cherries? I still haven’t gotten around to freezing any, but we have been eating them hand over fist. As good as they are straight up, I knew that I wanted to make at least one thing with them. And once I saw this recipe on Love and Olive Oil, I knew that ice cream was going to be that one thing.
This was super easy to throw together (in fact, I mixed everything up at 10 p.m. one night after making a batch of jam and froze it the next morning before work), and it froze beautifully, with a creamy consistency. In fact, Andy thought that the texture and flavor of this was “too good” to be homemade and that it tasted like a “fancy” store-bought ice cream. I think that means I’ve gotten better at this homemade ice cream thing!
I followed the recipe to the letter, except for subbing chocolate chips for the chopped chocolate and using cow’s milk instead of almond milk (because it was late, and I wasn’t running to the store for half a cup of almond milk, and I figured chocolate chips would be easier than chopping chocolate). Since I didn’t have almond milk, I upped the amount of almond extract just a hair. I do think that if you used chocolate almond milk, you could end up with chocolate cherry chocolate chip ice cream, and that might be even better.
Cherry Chocolate Chip Ice Cream
1 1/2 cups heavy whipping cream
1/2 cup milk (Feel free to use almond milk if you have it on hand – decrease the almond extract to 1/4 teaspoon if you do this!)
8 ounces of Rainer or Bing cherries, pitted
3/4 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
3 ounces dark chocolate chips
In the blender or a large bowl (I went with the bowl route and my immersion blender), combine the cream, milk, sugar, extracts and six ounces of the cherries. Pulse/puree until the cherries are finely chopped.
Add in the remaining cherries and pulse until they are coarsely chopped.
Freeze in an ice cream maker according to the manufacturer’s directions. (A big thanks to Janelle for letting me borrow hers!) In the last few minutes of churning, add in the chocolate chips.
Remove ice cream from maker and freeze until firm, at least four hours.
From Love and Olive Oil