Chocolate and Cherry Ice Cream
Chocolate and Cherry Ice Cream
Ingredients
- 170 g (6 oz) dark chocolate, coarsely chopped
- 150 ml (2/3 cup) sugar
- 5 ml (1 tsp) cornstarch
- 1 ml (¼ tsp) salt
- 4 egg yolks
- 250 ml (1 cup) whipping cream
- 250 ml (1 cup) milk
- 500 ml (2 cups) fresh Bing cherries, halved and pitted
- 125 ml (½ cup) sugar
- 15 ml (1 tbsp) lemon juice
Instructions
- Place the chocolate in a large bowl. Set aside.
- In a heavy-bottomed saucepan off the heat, combine the sugar, cornstarch and salt. Add egg yolks and mix with a whisk until smooth. Add the cream and milk.
- Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. Remove from the heat and pour over the chocolate. Stir until smooth. Cover and refrigerate for about 3 hours or place the bowl over an ice bath to cool the mixture faster.
Chocolate and Cherry Ice Cream