Indulge in a delightful culinary journey with our exquisite Black Cherry Ice Cream with Chocolate Sauce recipe. This classic dessert is elevated with the rich flavors of fresh black cherries, complemented by a luscious chocolate sauce. Our step-by-step guide will guide you through the process of creating this frozen treat, from macerating the cherries in sugar to crafting the creamy ice cream base. The accompanying chocolate sauce recipe adds an extra layer of decadence, making this dessert an unforgettable experience. Whether you're a seasoned baker or a novice in the kitchen, you'll find this recipe easy to follow and rewarding to make. Get ready to tantalize your taste buds with this delightful combination of sweet, tart, and chocolatey goodness.
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BLACK CHERRY ICE CREAM RECIPE
This Black Cherry Ice Cream Recipe uses fresh black cherries for natural flavor. No egg yolks, corn syrup, or cooking required! This delicious ice cream recipe is made in an ice cream maker and is perfect on a hot summer day!
Provided by Melissa Howell
Categories Ice Cream
Time 4h30m
Number Of Ingredients 6
Steps:
- Chop your cherries in a food processor or blender by pulsing until finely chopped (not pureed).
- Add the chopped cherries to a medium-sized bowl with 1/3 cup of sugar, and two Tablespoons of lemon juice. Stir and allow to sit at room temperature on your counter. This will draw the juices out of the cherries.
- When almost ready to churn, prepare the ice cream mixture by adding the remaining 2/3 cup of sugar and 3/4 cup of whole milk to a large mixing bowl. Whisk until the sugar has dissolved.
- Add the 2 1/4 cups heavy whipping cream and 1 teaspoon of vanilla extract to the milk and sugar and blend well.
- Carefully add the cherries and all their juices to the ice cream mixture. Stir until everything is well-blended.
- Add to your ice cream maker and follow the manufacturer's instructions. Depending on the size of your ice cream maker, you may need to churn this in two batches.
- Transfer soft-serve ice cream to an airtight freezer-safe container and freeze for at least two hours or overnight.
Nutrition Facts : Calories 245 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 20 grams sodium, Sugar 22 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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.
DOUBLE CHOCOLATE BLACK CHERRY ICE CREAM
This ice cream is creamy and decadent and saying that it's "good" just isn't saying enough!! Pure summertime perfection! Inspired by Sweet Pea's Kitchen
Provided by Diane Atherton
Categories Ice Cream & Ices
Number Of Ingredients 10
Steps:
- 1. Spread cherries out on a wax paper lined cookie sheet and freeze until solid. I left them in freezer over night and until I was ready to use them the next day.
- 2. Set a medium size bowl into a larger bowl filled with ice water. This will be used to cool your ice cream mixture before refrigerating it.
- 3. In a medium sauce pan over a medium heat, milk, cream, 3/4 cup sugar and salt until steam appears and liquid is hot but not boiling (175 degrees); stir often. NOTE: I used a candy themometer.
- 4. In a seperate bowl, whisk the egg yolks and 1/4 cup sugar until smooth.
- 5. Once the liquid mixture is hot, slowly whisk 1 cup of the hot liquid into the egg mixture to temper the egg yolks. Slowly whisk the tempered egg mixture back into the hot milk mixture. Continue cooking over a medium heat until hot but not simmering (185 degrees). Remove from heat and add white chocolate and stir until melted. Pour custard into bowl set in ice water and allow to cool for 10 minutues; stir occassionally. Once cool, cover bowl and refrigerate at least 6 hours or over night.
- 6. Right before you start freezing your ice cream, melt chocolate in a double boiler over water that is hot but not boiling; heat until chocolate is melted and smooth. Stir in oil and tranfer to a ziploc bag.
- 7. Pour ice cream mixture into canster (1 1/2 quart) and freeze according to manufacturers instructions until mixture resembles a thick whipped cream and then add the frozen cherries. Snip the corner of the ziploc back containing the chocolate and slowing drizzle chocolate into ice cream mixture while the machine is still running. Continue to freeze you ice cream until it shuts off or resembles a thick soft serve ice cream. Transfer ice cream to an air tight container and freeze until firm (2 to 3 hours).
BLACK CHERRY ICE CREAM
Make and share this Black Cherry Ice Cream recipe from Food.com.
Provided by CoffeeMom
Categories Frozen Desserts
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mash cherries slightly with the sugar in a bowl.
- Fold in cream, then taste the mixture and add more sugar or some lemon juice, if necessary.
- Pour the mixture into container. Cover and freeze until firm, beating well after 1 1/2 hours.
- About 30 minutes before serving, transfer the ice cream to the refrigerator.
Nutrition Facts : Calories 287.6, Fat 18.4, SaturatedFat 11.4, Cholesterol 67.9, Sodium 18.8, Carbohydrate 31.4, Fiber 1, Sugar 28.5, Protein 1.5
Tips:
- Use fresh, ripe black cherries. This will give your ice cream the best flavor.
- Pit the cherries before using them. You can use a cherry pitter or a paring knife to remove the pits.
- Sweeten the cherries to taste. You can use sugar, honey, or another sweetener.
- Use a good quality chocolate sauce. You can make your own chocolate sauce or use a store-bought brand.
- Chill the ice cream before serving. This will help it to firm up and scoop more easily.
Conclusion:
Black cherry ice cream with chocolate sauce is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a delicious and impressive dessert that will be enjoyed by everyone.
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