Roasted Cherry and Chocolate Ice Cream

1 QUART
35 min

Sweet summer cherries pair with decadent chocolate for a riff on the popular cherry chocolate ice cream you know and love, but with a surprise twist.

Is there anything better in these hot and heavy days of early August than a sweet, creamy, icy cold dish of homemade ice cream? If there is, I’d like you tell me what, because I need to know.


For my money, there’s nothing that beats it. And knowing that the dish of chocolate-y, cherry-y goodness you crave is only a few simple steps away? Even better!


This recipe takes awhile in that there are several steps that involve waiting for things to get cold, but the actual work part of the recipe is limited, and incredibly simple.


One of my all-time favorite ice creams is the Ben and Jerry recipe that rhymes with Shmerry Gmarcia. I adore anything with cherries, and if chocolate can be added to that, all the better. This recipe is a riff on that one, but the secret twist is that you roast the cherries before adding them to the ice cream base. This creates a deeper cherry flavor that is absolutely delicious. Of course, you can skip the roasting step and just add the cherries as is, but I think that the roasting takes this ice cream to the next level.


Plus, it just sounds fancy, you know?


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Roasted Cherry and Chocolate Ice Cream
Recipe details
  • 1  QUART
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Ingredients
Roasted Cherry and Chocolate Ice Cream
  • 2 cups cherries, de-stemmed and pitted
  • 1/3 cup chocolate (chips, chunks, or grated)
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • Red food coloring or maraschino cherry juice (optional)
Instructions
To Make Roasted Cherry and Chocolate Ice Cream
Preheat the oven to 350 and line a baking sheet with foil. Roast the pitted cherries for 20-30 minutes. Check after 30 and if they're starting to brown too much, take them out.  Let the cherries cool for 15-20 minutes.  
In a small food processor or blender, mix 1/2 cup of the cherries with 1/2 cup of heavy cream, and place in a bowl to chill in the fridge for at least an hour. Place the remaining cherries in another bowl in the fridge to chill as well.
In a mixing bowl or in the bowl of a stand mixer, whisk the eggs until light and fluffy (about a minute or so), then slowly add the sugar a little bit at a time while whisking. Let continue to whisk for at least a minute more, until sugar is completely blended.
Pour in the remaining 1 1/2 cups of cream, milk, and cherry/cream mixture and whisk to blend.
At this point, you can add a little bit of red food coloring to get a pretty pink color or you can add 2-3 tablespoons of maraschino cherry juice, which will give a very light pink color to your ice cream.
Transfer the cream mixture to a chilled ice cream maker and chill following manufacturers instructions.
After the ice cream firms up (about 15 minutes or so) add the roasted cherries and chocolate and continue freezing for another 3-5 minutes.
Transfer to a freezer safe vessel, and chill in the freezer for at least 5 hours.
Tips
  • You can skip the roasting, and just add the pitted cherries. Just make sure they're cold before putting them into the ice cream.
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Comments
  • Ali11967181 Ali11967181 on Aug 25, 2021

    I would not use this recipe unless the eggs are cooked with some of the milk and sugar as it is not safe to eat raw eggs.

    • See 1 previous
    • Sara's Tiny Kitchen Sara's Tiny Kitchen on Aug 26, 2021

      Raw eggs are actually relatively safe - there's a 1 in 20000 chance of salmonella. However if you feel weird about raw eggs in dishes (which I get) you can either pasteurize your eggs at home - it only takes about 3 minutes - or I provide an egg free alternative recipe in the post on my blog. Thanks!

  • Der30291261 Der30291261 on Aug 25, 2021

    You will be eating raw eggs causing Salmonella, especially on the East Coast

    • See 1 previous
    • Sara's Tiny Kitchen Sara's Tiny Kitchen on Aug 26, 2021

      Raw eggs are actually relatively safe - there's a 1 in 20000 chance of salmonella. However if you feel weird about raw eggs in dishes (which I get) you can either pasteurize your eggs at home - it only takes about 3 minutes - or I provide an egg free alternative recipe in the post on my blog. Thanks!

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