Chocolate And Cherry Dream Delicious Alternative For Ice Cream 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:

• Mix liquids with sugar, stirring until sugar is dissolved.
• Pour into freezer container of ice cream maker and proceed however your machine's directions state.
• Add fruit for last 5 minutes.
• Allow to mature in freezer for an additional hour before serving.
• (Cooking time does NOT include the extra time in the freezer!).

Steps:

• Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
• Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
• Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.

Steps:

• Cream butter and sifted icing sugar in a medium/large bowl.
• Add vanilla and cream it in.
• Sift dry ingredients (salt, flour, baking powder) in a separate bowl, then stir them in to the butter mixture.
• Add chopped cherries and mix well with spoon or fork.
• Roll teaspoons of dough into balls and place on lightly greased cookie sheet.
• Press into cookie shapes with floured fork.
• Bake at 350 degrees until golden.