Buy Now →Chocolate Cherry Almond Ice Cream
- Prep Time: 20 minutes
- Chill time: 6 hours
- Cook Time: 15 minutes
- Total Time: 6 hours 35 minutes
Ingredients
Scale
1 1/2 cups grass-fed heavy cream
1 1/2 cups grass-fed whole milk
1/3 cup cacao powder
2 tsp almond extract
1 tsp vanilla extract
1/2 tsp salt
4 large egg yolks
2/3 cup coconut sugar, divided
Cherries:
2 rounded cups frozen (or fresh) pitted dark sweet cherries
2 Tbsp maple syrup or coconut sugar
Instructions
- Prep: Make sure your ice cream bowl has been frozen for at least 24 hours (this is for the Cuisinart ICE-70 Series). You can also pre-freeze the container you plan to put the ice cream in if you want. I use this ice cream container and it’s the best! It helps keep a perfect ice cream texture, rather than freezing too hard.
- Cherries: In a small saucepan, heat the cherries and maple syrup to medium heat. Muddle the cherries, and let the mixture simmer for 15-20 minutes. Remove from heat.
- Milk mixture: In a medium saucepan over medium heat, whisk together the milk, cream, cacao powder, almond extract, vanilla extract, salt, and 1/3 cup of the coconut sugar. Bring to a simmer. This will take 10 or so minutes, so continue to the next step. Be sure to keep an eye on it though because you don’t want it to simmer for long. Once the mixture has come to a simmer, turn the heat down to low.
- Egg yolk / sugar: In a large bowl with an electric mixer using the whisk attachment, combine the egg yolks and remaining 1/3 cup of coconut sugar. Whisk until it is fluffy and lightens in color. You can also do this by hand but it will take longer.
- Slowly combine the milk mixture with the yolk mixture: Pour 1/3 of the hot milk mixture into the egg/sugar mixture and whisk together. (you add just a little at a time because you don’t want it to overcook the egg yolks). Add another 1/3 and whisk in, then pour it all back into the saucepan. Using a wooden spoon, stir the mixture constantly over low heat for two minutes until it thickens slightly and coats the back of the spoon. DO NOT boil the mixture or the egg yolks will overcook and curdle.
- Strain: Strain the milk mixture through a fine mesh sieve to catch any egg that may have curdled. There shouldn’t be any if the mixture didn’t get too hot.
- Combine everything and cool: Mix the cherries into the milk mixture then let it cool at room temperature for an hour. Then cover and place in the refrigerator for at least 5 hours or overnight.
- Remove from the refrigerator and give it a good mix before adding to the ice cream maker.
- Churn: Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. Mine goes for 25 minutes.
- The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an ice cream container and place in the freezer for a couple hours at least. You can also use just a regular glass Tupperware, but it may harden more.
- Please let me know if you try this recipe by leaving a rating and a comment!
Find it online: https://homecookedliving.com/chocolate-cherry-almond-ice-cream/
