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| Servings |
1/2 cup
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Ingredients
- 2 1/4 cups whole milk -- cold
- 1 cup heavy cream -- cold
- 3/4 cup sugar
- 5 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 2 ounces cream cheese
- 1 cup cherries -- pitted
- 1/2 ounce bar 70% dark chocolate -- freeze 3.5bar
- 12 cherries -- pitted
Ingredients
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Instructions
- Using a 2 quart saucepan, add first five ingredients stir well then heat on medium high heat. Bring mixture to a boil and boil for one minute until thickened. Remove from heat and add cream cheese. Stir with whisk until cream cheese is completely melted and incorporated into mixture.
- Add the one cup cherries into food processor bowl. Add enough cream mixture to cover cherries. Process until smooth. Return this cherry mixture to remaining cream mixture and stir until completely incorporated. Refrigerate this mixture overnight.
- Pour cherry ice cream base into your ice cream maker, and begin to process. Meanwhile, place the frozen chocolate in a plastic bag and pound with meat hammer until it breaks into small pieces. Also roughly chop the 12 pitted cherries. When the cherry ice cream is just about done, add the chocolate and cherries and allow them to be folded into mixture.
- Remove the ice cream from the ice cream machine and place into a bowl. Freeze for at least four hours, or overnight before serving.
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