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.
CHOCOLATE ALMOND ICE CREAM
"It wouldn't be the Fourth of July for our family without this special treat," writes Alice Hicken of Heber City, Utah. "Even though electric models make it easier, I still prefer to hand-crank ice cream."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat the milk, sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. , Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, stir in almonds. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 704 calories, Fat 46g fat (25g saturated fat), Cholesterol 204mg cholesterol, Sodium 154mg sodium, Carbohydrate 69g carbohydrate (65g sugars, Fiber 2g fiber), Protein 10g protein.
DIVINE CHERRY CHOCOLATE ICE CREAM
Deliciously creamy homemade ice cream is combined with chocolate chunks and maraschino cherries. Though not an exact replica of an ice cream flavor that you may have seen in the store, this frozen dessert is sinfully rich!
Provided by Shannon :)
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 8h21m
Yield 16
Number Of Ingredients 7
Steps:
- Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
- Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
- Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 33.3 g, Cholesterol 168.1 mg, Fat 26.7 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 16 g, Sodium 41 mg, Sugar 24.2 g
BURNT ALMOND AND CHERRY CHOCOLATE ICE CREAM
I was making ice cream one day for the people at work and I accidentally burnt some of the almonds while toasting them and just threw them in anyway. My co-workers loved it.
Provided by Lynn Svedin
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h15m
Yield 16
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium-low heat; cook and stir almonds in melted butter until toasted or slightly burnt, 5 to 10 minutes. Remove from heat and cool.
- Mix cream, half-and-half, sugar, cocoa mix, and vanilla extract together in a bowl; transfer cream mixture to an ice cream maker. Follow manufacturer's instructions for freezing. Add almonds, chocolate chips, and cherries once ice cream is almost stiffened and continue freezing until ice cream is completely stiffened.
Nutrition Facts : Calories 673 calories, Carbohydrate 60.3 g, Cholesterol 109.5 mg, Fat 46.6 g, Fiber 4.7 g, Protein 8.8 g, SaturatedFat 23.9 g, Sodium 93.6 mg, Sugar 47.5 g
CHOCOLATE CHERRY ALMOND ICE CREAM
This is something I've been experimenting with lately, and it just keeps getting better and better. I think I finally have it down pat. Chocolate, cherries, almonds, what an amazing flavor combo. This is my new hit for the summer! Prep time includes freezing time.
Provided by Mirj2338
Categories Frozen Desserts
Time 12h10m
Yield 2 1/2 quarts, 16 serving(s)
Number Of Ingredients 8
Steps:
- To toast the almonds, heat the oven to 350°F.
- Spread the almonds in a thin layer in a shallow baking pan.
- Bake 5 to 8 minutes, stirring occasionally, until light golden brown.
- Cool before using.
- Beat egg yolks and 2 cups cream in a large bowl on low to medium speed of mixer, the set aside.
- Stir together sugar and cocoa in a large saucepan.
- Gradually stir in the egg yolk mixture.
- Cook over medium heat, stirring constantly, until the mixture is very hot.
- DO NOT BOIL!
- Remove from heat and cool to room temperature.
- Stir the remaining 4 cups cream, almond extract and vanilla into the chocolate mixture, blending well.
- Cover and refrigerate mixture at least 6 hours.
- Pour the chocolate mixture in your ice cream maker or a suitable piece of Tupperware.
- Immediately fold in cherries and almonds.
- Freeze for several hours or overnight.
Nutrition Facts : Calories 357.1, Fat 23.8, SaturatedFat 11.7, Cholesterol 130.2, Sodium 68, Carbohydrate 32.2, Fiber 1.7, Sugar 25.6, Protein 5.9
TOASTED ALMOND AND CANDIED CHERRY ICE CREAM
Steps:
- Warm the milk, sugar, salt, and 1 cup (250 ml) of the cream in a medium saucepan. Finely chop 1 cup (135 g) of the almonds and add them to the warm milk. Cover, remove from the heat, and let steep at room temperature for 1 hour.
- Strain the almond-infused milk into a separate medium saucepan. Press with a spatula or squeeze with your hands to extract as much flavor from the almonds as possible. Discard the almonds.
- Rewarm the almond-infused milk. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir in the almond extract and stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the remaining 1 cup (135 g) chopped almonds. When you remove the ice cream from the machine, fold in the chopped cherries.
- Perfect Pairings
- Try layering this ice cream with Fudge Ripple (page 210) for Almond, Cherry, and Chocolate Ice Cream, or add Dark Chocolate Truffles (page 211) or Stracciatella (page 210) instead.
CHERRY ALMOND ICE CREAM
Made this recipe, which was mined from the internet originally, and dressed it up to my liking. It is really, really good--once you make it it won't be around for long (just ask my scale.)
Provided by spatchcock
Categories Frozen Desserts
Time 40m
Yield 1 quart, approx
Number Of Ingredients 8
Steps:
- Place cherries, sugar and water in top of double boiler.
- Cook over med heat for around ten minutes, allowing the fruit to soften and sugar to dissolve.
- Take out 1/2 of the cherries and drain juices back into pan.
- Puree the rest of the mixture.
- Roughly chop the 1/2 cup of cherries and mix back into puree.
- Chill thoroughly.
- Add half and half and egg to a blender and blend till smooth.
- Whisk in chilled cherry mixture.
- Add heavy cream and almond extract.
- Blend well, and chill.
- Transfer mixture to ice cream maker and freeze according to your machine's instructions.
- Add almonds, if desired, near end of cycle, when the ice cream is thick enough to prevent all the almonds to sink to the bottom of the mix.
Nutrition Facts : Calories 4013.7, Fat 297.6, SaturatedFat 183.4, Cholesterol 1279.2, Sodium 442.1, Carbohydrate 327.6, Fiber 6.1, Sugar 289, Protein 31.2
CHERRY-ALMOND ICE CREAM CAKE WITH MILK CHOCOLATE SAUCE
Categories Cake Chocolate Dessert Kid-Friendly Cherry Almond Summer Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Kosher Small Plates
Yield Serves 10
Number Of Ingredients 8
Steps:
- Make chocolate sauce:
- Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate melts and sauce is smooth. Mix in vanilla extract. Cool sauce to room temperature, stirring occasionally, about 30 minutes.
- Make ice cream cake:
- Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides. Using back of spoon, spread 1 pint ice cream over bottom of prepared pan. Sprinkle evenly with 1 cup cookie crumbs. Spread another 1 pint ice cream over cookie crumbs. Freeze until ice cream is firm, about 20 minutes. Spread with 3/4 cup sauce; freeze 20 minutes. Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere. Cover pan and freeze ice cream cake until very firm, at least 4 hours. (Can be prepared 5 days ahead. Keep cake frozen. Cover and refrigerate remaining sauce. Store remaining 1 cup crumbs airtight at room temperature.)
- Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl. Cut around pan sides to loosen cake. Turn cake out onto platter. Peel off parchment. Sprinkle top of cake with remaining 1 cup crumbs.
- Cut cake crosswise into slices. Serve immediately with warm sauce.
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