Description
Dark chocolate chip bourbon cherry ice cream.
Ingredients
- FOR THE BOURBON CHERRIES:
- 1-½ cup Halved, Pitted Cherries
- 2 Tablespoons Granulated Sugar
- 1 Tablespoon Water
- 1 Tablespoon Bourbon
- FOR THE ICE CREAM BASE:
- 1 cup Whole Milk
- 1-½ cup Heavy Cream
- ½ cups Granulated Sugar, Divided Use
- ½ teaspoons Salt
- 4 whole Large Egg Yolks
- 1 teaspoon Vanilla Extract
- FOR THE ASSEMBLY:
- 3 ounces, weight Dark Chocolate, Melted
Preparation
To prepare bourbon cherries, cook cherries, sugar and water in a small saucepan over medium heat, stirring occasionally, until syrupy, about 10 minutes. Remove from heat and stir in bourbon. Let it cool to room temperature.
Next make the ice cream base. In a medium saucepan, combine milk, heavy cream, half of the sugar and the salt. Bring mixture to a simmer, and stir and heat until sugar is dissolved. Remove from heat and set aside.
Whisk egg yolks and remaining half of the sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in half of the warm cream mixture and mix until blended. Stir yolk mixture into the remaining cream mixture in the saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 2 to 3 minutes. Remove from heat and mix in vanilla.
Strain custard into another medium bowl. Then let it cool over a bowl of ice water, or chill in the refrigerator, stirring occasionally, until it becomes cool.
Process custard in an ice cream maker according to manufacturer’s instructions. A few minutes before it’s done processing, add the cherries, and drizzle in the melted dark chocolate, while the machine is running.
Transfer to an airtight container, cover and freeze until firm, at least 4 hours.
Yields 1 quart of ice cream.
