ice cream recipe          I adore Cherry Garcia ice cream flavored with bing cherries and chocolate, so I thought I’d try to improve on it and make some on my own adding in Amaretto liqueur. I’m thrilled with the combination of the almond flavor with cherries and chocolate and am passing along the recipe for you to try to cool down some hot summer days.

You begin by making a custard base with cream, milk and eggs………

ice cream recipe

 

When it cools, you add it to your ice cream maker and whiz until it thickens.

ice cream machine

 

Fold in some cherries, chocolate and Amaretto liqueur, and freeze overnight. That’s it!

cherries          Remember to leave it out at least 10 minutes before scooping into bowl or cones. For an adult version, drizzle more Amaretto over the top.

 

Vanilla, Dark Cherry, Dark Chocolate Ice Cream

(adapted from a bakedbyrachel.com recipe)

 

1 cup milk

1/2 cup sugar

2 cups heavy cream

1 teaspoon vanilla extract

6 egg yolks

1 tablespoon Amaretto liqueur

1 cup pitted and coarsely chopped dark cherries

6 ounces dark chocolate, coarsely chopped

 

Place the bowl and paddle of your ice cream machine in the freezer overnight.

The next day, pour the milk, cream, sugar and vanilla into a saucepan and bring to medium heat while stirring. When the sugar is dissolved, remove the saucepan from the heat.

With a whisk, beat the egg yolks until pale. Slowly pour in 1/2 of the cream mixture, continuously whisking. Pour in the other half, continuously whisking. Pour everything into the saucepan and cook until the mixture thickens and coats the back of a spoon. This is your custard base.

Whisk in the Amaretto liqueur. Place over an ice bath and allow to cool.

Cover and chill in the refrigerator for 2 hours.

When you are ready to continue, begin churning the ice cream. When it is done (about 40 minutes), remove to a large freezer safe container and stir in the cherries and chocolate. Freeze overnight.

 

 

 

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