Roasted Cherry Ice Cream with Dark Chocolate Crackle
This indulgent Roasted Cherry Ice Cream is paired with a delightful Dark Chocolate Crackle, combining the sweetness of roasted cherries with the richness of dark chocolate for a gourmet dessert experience.
Ingredients
For the Cherry Ice Cream Base
- 2 lbs fresh bing cherries (stems removed)
- 1 cup whole milk
- 2 cups heavy cream divided into two parts
- 2/3 cup sugar
- 1/8 tsp salt
- 6 pieces egg yolks
For the Dark Chocolate Crackle
- 1.5 cups chopped dark chocolate
Instructions
Prepare the Cherries
- Preheat your oven to 375°F (190°C). Spread the cherries evenly on a baking sheet and roast for about 20 minutes, or until they are soft and fragrant. Let the cherries cool slightly, then set aside.
Make the Ice Cream Base
- In a saucepan, combine the milk, 1 cup of heavy cream, sugar, and salt. Heat gently over medium heat until it just begins to simmer.
- In a separate bowl, whisk together the egg yolks. Slowly pour the hot cream mixture into the yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring until it thickens enough to coat the back of a spoon.
- Remove from heat and mix in the remaining 1 cup of heavy cream and roasted cherries.
- Chill the mixture in the refrigerator until completely cool, then churn in an ice cream maker according to the manufacturer's instructions.
Finish and Freeze
- Once churned, fold in the chopped dark chocolate and transfer to a container. Freeze until firm.
Notes
For best results, use the ripest cherries available. A higher cocoa content in dark chocolate will enhance the chocolate flavor. Allow the ice cream base to chill completely for a creamier texture.