Black Cherry Ice Cream With Chocolate Sauce Recipes

Steps:

• Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
• Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
• Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
• Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.

Steps:

• Place cherries in a food processor; process into small pieces.
• Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.

Steps:

• 1. Spread cherries out on a wax paper lined cookie sheet and freeze until solid. I left them in freezer over night and until I was ready to use them the next day.
• 2. Set a medium size bowl into a larger bowl filled with ice water. This will be used to cool your ice cream mixture before refrigerating it.
• 3. In a medium sauce pan over a medium heat, milk, cream, 3/4 cup sugar and salt until steam appears and liquid is hot but not boiling (175 degrees); stir often. NOTE: I used a candy themometer.
• 4. In a seperate bowl, whisk the egg yolks and 1/4 cup sugar until smooth.
• 5. Once the liquid mixture is hot, slowly whisk 1 cup of the hot liquid into the egg mixture to temper the egg yolks. Slowly whisk the tempered egg mixture back into the hot milk mixture. Continue cooking over a medium heat until hot but not simmering (185 degrees). Remove from heat and add white chocolate and stir until melted. Pour custard into bowl set in ice water and allow to cool for 10 minutues; stir occassionally. Once cool, cover bowl and refrigerate at least 6 hours or over night.
• 6. Right before you start freezing your ice cream, melt chocolate in a double boiler over water that is hot but not boiling; heat until chocolate is melted and smooth. Stir in oil and tranfer to a ziploc bag.
• 7. Pour ice cream mixture into canster (1 1/2 quart) and freeze according to manufacturers instructions until mixture resembles a thick whipped cream and then add the frozen cherries. Snip the corner of the ziploc back containing the chocolate and slowing drizzle chocolate into ice cream mixture while the machine is still running. Continue to freeze you ice cream until it shuts off or resembles a thick soft serve ice cream. Transfer ice cream to an air tight container and freeze until firm (2 to 3 hours).

Steps:

• In a small saucepan, bring cherry juice, about 1 cup, to a boil over moderate high heat. Whisk in sugar and cornstarch in lemon juice to create a slurry. To juice, add slurry and let thicken 1 to 2 minutes. Add cherries and stir 1 minute longer. Remove from heat. Ladle cherries in cherry sauce on dessert plates and top with ice cream. Slivered almonds and amaretti cookies make a nice finishing touch.

Steps:

• Mash cherries slightly with the sugar in a bowl.
• Fold in cream, then taste the mixture and add more sugar or some lemon juice, if necessary.
• Pour the mixture into container. Cover and freeze until firm, beating well after 1 1/2 hours.
• About 30 minutes before serving, transfer the ice cream to the refrigerator.