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Chocolate Cherry Ice Cream

July 28, 2014 · Leave a Comment

Chocolate Cherry Ice Cream It’s cherry season and while I love eating these rich juicy gems fresh as they are, I also love incorporating them into smoothie bowls, pie, and of course ice cream. With an overabundance of sweet and bright cherries in stores, and it being National Ice Cream Month, I decided to create a chocolate ice cream mixed with poached cherries. And let me tell you it’s delicious, and tastes just like chocolate covered cherries, even better! Chocolate Cherry Ice Cream IMG_4521The chocolate ice cream is smooth and decadent, yet not overly rich and dense, which comes from using high quality unsweetened cocoa. It really makes all the difference, and there’s no need to add more chocolate flavor with pieces once churned. The best part of this ice cream are the chopped cherries that remain soft, and add a nice chew against the frozen, creamy texture. The consistency of this chocolate cherry ice cream is like soft serve, with a more refined chocolate flavor. This is the kind of ice cream that can make any day so much better, and might possibly convert chocolate haters into chocolate ice cream lovers. The only thing I would do differently next time, would be to make double the batch.

Chocolate Cherry Ice Cream The cherry infused simple syrup is liquid heaven, pour it over your ice cream with fresh chopped cherries and a piece of extra dark chocolate. And make sure to save it to top a yogurt parfait or a refreshing summer cocktail.
Chocolate Cherry Ice Cream Chocolate Cherry Ice Cream Chocolate Cherry Ice Cream Chocolate Cherry Ice Cream

Chocolate Cherry Ice Cream

Ingredients {Makes 1 Quart}

Poached Cherries

2 cups – Fresh Cherries

2 1/4 cups – Granulated Sugar

1 1/2 cups – Water

1 tablespoon – Cherry Liqueur

Ice Cream Base

Poached Cherries

1 3/4 cups – Heavy Cream

1 cup – 2% Milk

1/4 teaspoon – Salt

1/4 cup – Natural Cocoa Powder {measured then sifted}

3/4 cup – Granulated Sugar

5 large – Egg Yolks

1 teaspoon – Pure Vanilla Extract

Recipe {Adapted from Sweet Cream and Sugar Cones}

Poach cherries, by bringing the sugar and water to a boil over medium-high heat. Once it reaches a boil, reduce to a simmer, add the cherries and liquor, and cook until fruit is soft, blister and pop slightly {about 5-7 minutes}.

Let the cherries cool completely in the syrup, and refrigerate until the ice cream is ready to churn. Drain the cooled cherries, saving the syrup and squeeze out the pits. Chop into 1/4 inch pieces, and chill until ready to add into ice cream.

Make the ice cream base by, whisking the yolks, just to break them up in a medium heat-proof bowl. Add in the remaining sugar and whisk until smooth, set aside.

To infuse the milk and cream, combine the cocoa with the remaining sugar, then whisk in 1/4 cup of the milk until smooth. Add more milk if necessary. Whisk in the cream, remaining milk and salt in a heavy saucepan. Heat over medium-high heat, stirring until the cream mixture begins to bubble around the edge, then reduce to medium.

Uncover pan, heat over medium-high heat, then reduce it to medium heat once the mixture hits a slight simmer. Slowly ladle about 1/2 cup of the hot mixture into the yolk mixture, while whisking. Add one more ladle of the hot mixture to the yolks, making sure to whisk quickly so you don’t curdle the eggs. With a wooden spoon, stir the cream mixture as you slowly add in the egg-cream mixture to the saucepan.

Cook the ice cream base over medium heat, stirring constantly until it has thickened, and creates a clear path on the wooden spoon {about 1 to 2 minutes}. Strain the base through a fine-mesh strainer into a clean container, over an ice-water bath, and discard the mint. Using a clean spatula, stir the base frequently until its has cooled to room temperature and cover with plastic wrap, refrigerate for at least 2 hours or overnight.

Freeze the ice cream, by adding the vanilla into the chilled base, stirring until combined. Freeze in your ice cream machine following your manufacturer’s directions. While the ice cream churns, put the container that you’ll keep your ice cream into the freezer. The ice cream is ready once it reaches the consistency of soft-serve, or the paddle creates a distinctive path as it churns. Fold in the chopped cherries. Enjoy right away, or place in your container, and freeze until later.

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Filed In: Desserts, Food, How To, Inspiration, Lifestyle, Recipes, Vegetarian / Tagged: cherry, cherry ice cream, cherry recipes, chocolate cherry ice cream, dessert, food, ice cream, national ice cream month, recipes, summer desserts

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Thinking of Christie & Mario’s romantic wedding Thinking of Christie & Mario’s romantic wedding in Portugal, because I have travel on my mind & I'm feeling very inspired to explore, connect & make some magic happen in real beautiful places with creatives who inspire me🌿✨

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Planning, Custom Calligraphy : @dreameryevents 
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Not one to be led by trends, but seems there’s a Not one to be led by trends, but seems there’s a little something we’re all looking forward to … Color! But there in lies the complex beauty of color. We connect & interpret it in so many personal ways — some of us are drawn to the beauty in the soft muted tones, while others it’s the bright rich hues. Each view & approach, a special way of embracing color✨🌿🌈And I am here for all it!
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Sharing some calming Ikebana inspired “Winter Bl Sharing some calming Ikebana inspired “Winter Blues” — not the sadness of the bitter season, but the emotion of a fresh clean slate where Nature is bare, minimal & calm, yet open to all the possibilities of the unknown …
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#dreameryevents #ikebana #ikebanainspired
#flowers #fineartflowers #fineartstyling #flowerarrangement #bluethistle #minimalistdetails #ikebanadetails
#ikebanainspired #modernflowers
#driedflowers #weddinginspo #winterblues #createforyourself #designisinthedetails
“Ikebana; the Japanese art of flower arranging t “Ikebana; the Japanese art of flower arranging that emphasizes form & balance — symbolizing the beauty & essence of all components in Nature working in harmony. Ikebana expresses strong emotions through its four principles of a fresh approach, movement, balance & harmony, while highlighting its three elements; line, color & mass. 

Ikebana designs use fewer stems that are intentionally arranged to reflect the balance of opposing elements. Ikebana floral art is a reflection of the person creating it & its evolving story.”
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This year I’m challenging myself each month to create a design. Whether it be a centerpiece or tablescape, I want to expand & challenge my creativity, skills & ever-flowing ideas. It’s a perfect way for me to create for the sake of creating while inspiring you with joyful pieces & help others see unlikely designs with a new perspective. 

I was naturally drawn to the traditional artform of Ikebana, for it takes the simplest elements & transforms them into designs that evoke an immense emotion. For me there is so much power & beauty in that, but also why I think it’s not as understood or appreciated as elaborate floral designs. 

I stumbled upon this forgotten small blue & white dish, thought how perfect it would be to capture the story of “Winter Blues” — not the sadness of the bitter season, but the emotion of a fresh clean slate where Nature is bare, minimal & calm, yet open to all the possibilities of the unknown … using a few sprigs of Blue Thistle & the inspiration of Ikebana intentions, this tiny delight was made💙

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