This summer has been weirdly mild in Los Angeles. Temperatures usually soar well into the 90s, which typically result in me having mini meltdowns due to my intolerance for heat waves and sweating. Despite the luke warm temperatures, I’ve used this summer as a good excuse to become an ice cream-making ninja. The past few months, and dozens upon dozens of egg yolks later, I have about 30 batches of ice cream under my belt. At the beginning of summer, I began my ice cream adventures by using cheeses, spices and chocolate as flavorings (good, ripe fruit wasn’t in abundance); as the season progressed, I turned to roasting early-summer fruit to bring out its sweetness and flavor. Now, as we find ourselves in late summer, I find no need to roast fruit for ice cream.
August cherries are perfectly ripe (maybe even too ripe for eating) and so very sweet. Cherry and chocolate is not a new or revolutionary flavor combination, but when a good-quality dark chocolate and beautiful cherries are used, the ice cream turns into something so deliciously magical. I’m a big fan of a custard base for ice cream. I love the creaminess egg yolks provide, but when really amazing fruit is handy, I steer clear of the egg yolks and use sweet heavy cream instead. It really does allow the fruit to take center stage.
Cherry Dark Chocolate Ice Cream
- 2 cups heavy cream
- 3/4 cup organic cane sugar
- Sea salt
- 1 cup milk
- 1/2 pound cherries, pitted
- 1 teaspoon vanilla extract
- 3/4 cup dark chocolate (80%) chunks
- To a medium saucepan, heat the heavy cream, sugar and pinch of sea salt, over low heat until the sugar has dissolved, about 2 minutes.
- To the jar of a blender, add the cherries and about 1/4 cup of milk (this measurement can be eyeballed). Blend until very smooth about 1 minute. Place a sieve atop a large bowl and pour the puree through it, discarding the pulp. Add the remaining milk, the heavy cream mixture, along with the vanilla extract to the bowl and mix until thoroughly combined. Cover the bowl with plastic wrap and refrigerate until very cold, at least 4 hours or overnight.
- Churn the mixture in the bowl of your ice cream maker, according to your machine's instructions. When the ice cream begins to thicken (approximately at the 15-minute mark), pour the chocolate into the ice cream maker; the machine will do the mixing for you. Serve immediately for soft serve or alternatively transfer to a freezer-safe container and freeze overnight.
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.