CHERRY-CHOCOLATE ICE CREAM
Provided by Food Network Kitchen
Time 6h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
- Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
- Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
- Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.
HOMEMADE CHERRY ICE CREAM
I have been experimenting making cherry ice cream and my secret ingredient is balsamic vinegar - give it a try! I like my ice cream on the creamy side, so I prefer eating it fresh out of the ice cream maker.
Provided by Julian
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h45m
Yield 4
Number Of Ingredients 7
Steps:
- Combine cherries, 1/2 cup sugar, lemon juice, and balsamic vinegar in a bowl and mix well. Set aside for 2 hours. Drain, reserving juice.
- Mash 1/2 the cherries with a fork or puree in a blender.
- Combine milk and remaining 1/2 cup sugar in a bowl and beat with an electric mixer until sugar has dissolved, 1 to 2 minutes. Add reserved cherry juice, cream, pureed cherries, vanilla extract; mix to combine.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add remaining quartered cherries and freeze for an additional 5 minutes. Ice cream should be nice and creamy. If you prefer it harder, transfer to an airtight container and freeze until firm, about 4 hours. Remove from freezer 10 minutes before serving.
Nutrition Facts : Calories 745.1 calories, Carbohydrate 81.3 g, Cholesterol 167.9 mg, Fat 46.6 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 28.5 g, Sodium 71.4 mg, Sugar 74.1 g
CHERRY ICE CREAM
Delicious cherry ice cream! It's a fabulous, dark shade of magenta and has a tart flavor that kids (and adults) will love. I have been experimenting with tart cherry juice, and I love this recipe!
Provided by HeidiLynn75
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place the cherry juice, milk, yogurt, and heavy cream into the bowl of a blender. Add the sugar, salt, cherries, and almond extract. Puree until only small bits of the cherries remain.
- Pour into a 1 1/2 quart ice cream maker and freeze according to manufacturer's directions.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 53.3 g, Cholesterol 83.1 mg, Fat 22.5 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 13.9 g, Sodium 85.9 mg, Sugar 50.3 g
BLACK CHERRY ICE CREAM WITH CHOCOLATE SAUCE
Provided by Rachael Ray : Food Network
Categories dessert
Time 3m
Yield 4 servings
Number Of Ingredients 4
Steps:
- For each dessert, place 2 scoops of black cherry ice cream in cocktail glasses or dessert dishes. Add splash of Chambord. Drizzle chocolate sauce on top and garnish with a rosette of whipped cream.
BLACK CHERRY ICE CREAM
Make and share this Black Cherry Ice Cream recipe from Food.com.
Provided by CoffeeMom
Categories Frozen Desserts
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mash cherries slightly with the sugar in a bowl.
- Fold in cream, then taste the mixture and add more sugar or some lemon juice, if necessary.
- Pour the mixture into container. Cover and freeze until firm, beating well after 1 1/2 hours.
- About 30 minutes before serving, transfer the ice cream to the refrigerator.
Nutrition Facts : Calories 287.6, Fat 18.4, SaturatedFat 11.4, Cholesterol 67.9, Sodium 18.8, Carbohydrate 31.4, Fiber 1, Sugar 28.5, Protein 1.5
BING CHERRY ICE CREAM
This is absoultely fabulous with those BINGS!!!! I used the longest times noted in recipe for making and they are not included in the prep time. Got this from the local paper.
Provided by seahorse73
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a small saucepan, combine water, 3/4 cup sugar and cherries.
- Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves.
- Remove from heat; let the cherries steep 30 minutes.
- Drain the cherries, discarding the syrup.
- Transfer the cherries to a bowl, cover and refrigeratoe for at least 30 minutes or up to 8 hours.
- In a food processor, process cream cheese until smooth, about 30 seconds.
- Scrape down the sides of the bowl.
- Meanwhile, combine the milk, cream and remaining 3/4 cup sugar in a saucepan.
- Cook over medium heat, stirring occasionally tohelp dissolve the sugar, until bubbles form around the edges of the pan, about 5 minutes.
- Add about 1/2 cup of the hot-milk mixture to the cream cheese; process until smooth, about 30 seconds.
- Add the remining milk mixture and process for another 30 seconds.
- Strain through a fine mesh sieve into a bowl.
- Add vanilla; stir to combine.
- Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
- Pour the cream mixture into an ice-cream maker and freeze according to the manufacturer's instructions.
- When nearly frozen and the consistency of thick whipped cream, add the cherries.
- Churn or stir just until mixed.
- Transfer the ice cream to a freezer-safe container.
- Cover and freeze until firm, at least 3 hours our up to 3 days, before serving.
Nutrition Facts : Calories 2994.3, Fat 158.9, SaturatedFat 94.6, Cholesterol 550.1, Sodium 801.7, Carbohydrate 380.9, Fiber 6.5, Sugar 363.6, Protein 29.8
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- Combine all ingredients in the blender. Puree until completely smooth. Serve immediately for soft serve ice cream or pour into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
- For the optional chocolate swirl: Place the chocolate and the oil in a small glass dish and microwave for 30 seconds at 50% power. Stir and Repeat. Microwave an additional 15 seconds at 50% power, if needed. Stir until fully melted. When the ice cream finishes churning, transfer it to a freezer safe container. Quickly drizzle about half of the chocolate across the top, swirl it lightly into the ice cream, and repeat with the remaining chocolate. Cover and freeze until ready to serve. Enjoy!
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- Chill the mixture thoroughly in a covered plastic container, overnight is best. Remove the vanilla bean before churning, just rinse it and reserve for another use. Follow the manufacturers directions for your ice cream freezer.
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