Black Forest Ice Cream
Ingredients
Scale
- 2 Cups Heavy Cream
- 1 Cup Whole Milk
- ½ Cup Granulated Sugar
- 4 Egg Yolks
- 1 tsp Vanilla Extract
- 1 Cup Black Cherries, Fresh (pitted) or Frozen
- ½ Cup Semi Sweet Chocolate, Chopped
Instructions
- Whisk together the granulated sugar, egg yolks and vanilla extract; set aside
- In a medium saucepan, combine heavy cream and milk; bring to a simmerl
- Temper the eggs by whisking ¼ cup of heavy cream mixture into the egg mixture and whisk until smooth
- Pour the egg mixture into the remaining heavy cream mixture in the saucepan over medium heat and stir continuously until the ice cream base thickens and coats the back of a wooden spoon
- Remove from the heat and strain through a fine mesh strainer to remove any cooked egg yolks and then pour the ice cream base into a bowl, cover with plastic wrap and allow it to come to room temperature
- Once the custard is at room temperature, refrigerate the custard for 3-4 hours to thicken
- Pour the Ice Cream into an ice cream machine and churn according to manufacturer's instructions
- Fold chopped cherries and chopped chocolate to the ice cream and pour into an airtight container or metal loaf pan and place in the freezer until ready to use
Find it online: https://joyoliver.com/black-forest-ice-cream-cake/