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.
EASY CHERRY-CHOCOLATE CHUNK ICE CREAM
Cherry ice cream with semisweet chocolate chunks.
Provided by Deb C
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Place cherries in a food processor; process into small pieces.
- Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.
Nutrition Facts : Calories 458.2 calories, Carbohydrate 46.7 g, Cholesterol 89.8 mg, Fat 28.6 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 17.5 g, Sodium 91.9 mg, Sugar 43.4 g
NO-CHURN CHOCOLATE-CHERRY ICE CREAM
Super easy and delicious no-churn ice cream with sweet cherries and chocolate!
Provided by dlittlegnome
Categories Chocolate Ice Cream
Time 8h15m
Yield 10
Number Of Ingredients 8
Steps:
- Stir together sweetened condensed milk and cocoa powder for ice cream in a large bowl, then add in cherries and chocolate chunks.
- Beat cream and vanilla extract in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Carefully fold whipped cream into the condensed milk mixture until fully combined.
- Split the mixture between two loaf pans and garnish with cherries and chocolate.
- Press plastic wrap onto the surface of the mixture so it rests on top, and put another sheet across the sides of the pans.
- Freeze until firm, about 8 hours.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 17.3 g, Cholesterol 65.2 mg, Fat 23.6 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 14.4 g, Sodium 20.7 mg
CHOCOLATE-CHERRY ICE CREAM TARTUFO
Categories Chocolate Dessert Freeze/Chill Frozen Dessert Cherry Almond Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Line 9 x 5 x 2 1/2-inch metal loaf pan with plastic wrap, leaving 3-inch overhang on all sides. Using small flexible spatula, quickly spread softened cherry vanilla ice cream evenly over bottom and up sides of prepared pan. Freeze until firm, about 30 minutes. Sprinkle 1/4 cup chopped almonds, then maraschino cherries over ice cream in bottom of pan. Spread softened chocolate-chocolate chip ice cream over, filling pan completely. Freeze until ice cream is firm, about 1 hour.
- Bring 1 1/2 cups cream and corn syrup to simmer in medium saucepan. Remove from heat. Add both chocolates and whisk until smooth. Whisk in both extracts. Cool ganache to room temperature, whisking occasionally, about 45 minutes.
- Spread 2/3 cup chocolate ganache over top of ice cream. Freeze until chocolate is very firm, about 2 hours.
- Rewarm chocolate ganache over low heat just until fluid if necessary. Cool to room temperature (mixture will thicken slightly). Line baking sheet with waxed paper. Run small knife around sides of loaf pan to loosen ice cream loaf. Invert loaf onto prepared sheet; peel off plastic wrap. Working quickly and using small flexible spatula, spread 1 cup chocolate ganache over top and sides of ice cream loaf, covering ice cream completely and forming 1/4-inch-thick coating (reserve remaining ganache). Sprinkle remaining 3/4 cup chopped almonds over top and sides of chocolate-covered ice cream loaf. Freeze until chocolate is firm, about 1 hour. (Can be made 1 week ahead. Cover tartufo with plastic wrap and keep frozen. Refrigerate remaining ganache.)
- Add remaining 1/4 cup cream to ganache and rewarm over low heat to use as sauce. Cut tartufo into 1/2-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Place 2 triangles on each plate. Drizzle with warm ganache
CHERRY DREAM COOKIES
A childhood favourite and a Christmas tradition that can be made year round - so quick and easy. Tastes like shortbread, but a bit tangy.
Provided by fluffystew
Categories Dessert
Time 26m
Yield 24-30 cookies
Number Of Ingredients 7
Steps:
- Cream butter and sifted icing sugar in a medium/large bowl.
- Add vanilla and cream it in.
- Sift dry ingredients (salt, flour, baking powder) in a separate bowl, then stir them in to the butter mixture.
- Add chopped cherries and mix well with spoon or fork.
- Roll teaspoons of dough into balls and place on lightly greased cookie sheet.
- Press into cookie shapes with floured fork.
- Bake at 350 degrees until golden.
Nutrition Facts : Calories 76.6, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 74.3, Carbohydrate 10, Fiber 0.1, Sugar 5.9, Protein 0.6
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