Cherry and Dark Chocolate Ice Cream (no ice cream maker needed)

Cherry and Dark Chocolate Ice Cream ball marthafied It’s the first week of fall and it’s supposed to feel like fall. But at least here in the UK we have a heatwave. It’s hot and steamy outside, so what better time than this to enjoy some ice cream made from the last summer’s berries.
One of my favorite ice creams (I have so many faves) is Ben and Jerry’s Cherry Garcia, which is not available in the UK anymore. What’s up with that, Ben and Jerry????!!!!
In my ‘need’ for some Jerry Garcia I decided to try to make something similar at home. Basically Cherry and Dark Chocolate Ice Cream is a very simplified version of Cherry Garcia.

Cherry and Dark Chocolate Ice Cream Scoop 5 marthafied Cherry and Dark Chocolate Ice Cream recipe is based on the no-churn ice cream recipe by the fabulous Mary Berry. Mary Berry is a legendary British food writer and baker. She is also a judge on The Great British Bake Off which is currently airing on BBC2. A must-see and must-drool show!
Her ice cream recipe is super easy and the best thing is that you don’t need an ice cream maker. With this simple ice cream base you can get creative and add any flavoring you desire.

Cherry and Dark Chocolate Ice Cream Scoop 6 marthafied

Cherry and Dark Chocolate Ice Cream

Preparation time: 1 hour (+freezing time)
Serves: 6-8

Ingredients:
Ice Cream Base:

4 large eggs separated
100g caster sugar
300 ml whipping cream

Cherry and Dark Chocolate Flavor:
2 x 350g fresh cherries
2 x 40g caster sugar
2 x 2 tbsp water
75g dark chocolate shaved (Green & Black’s Organic Dark Chocolate 70% Cocoa)

Fresh Cherries marthafied

Directions:
To make flavorings:
Wash and pit 700g cherries. Cut the pitted cherries into quarters. Divide the pitted cherry quarters equally into two separate batches. Set one batch aside. Transfer the other batch (350g) into a saucepan. Add 40g caster sugar and 2 tbsp water. Boil over medium heat for 20-25 min until the cherries soften and the water reduces. Transfer the cherry compote into a blender and blend until smooth.

Cherries in blender marthafied

Set aside to cool.
Boil the remaining 350g cherry batch similarly. Do not blend. Set aside to cool.
Shave the dark chocolate with a sharp knife. Set aside.
To make the ice cream:
Separate the egg whites from the egg yolks. In a large bowl whisk the egg whites until stiff peaks form when you remove the whisk.

Egg Whites marthafiedSteadily in small batches whisk the caster sugar into the egg whites. Continue to whisk until the mixture is stiff and glossy.

Meringue marthafiedIn another large bowl whisk the whipping cream until soft peaks form when you remove the whisk. Take care not to over-whisk.

Whipped Cream marthafiedIn a small bowl whisk the egg yolks with a fork for a couple of seconds, so that the texture breaks. Gently fold the whipped cream and the egg yolks into the egg whites. Take care not to knock any air out of the ice cream mixture.

Ice Cream 3 marthafiedGently add the cherry puree, the softened cherry pieces and the shaved dark chocolate.

Cherry Puree marthafiedGently mix well. Transfer the Cherry and Dark Chocolate Ice Cream into a freezer-proof dish and place into the freezer for at least 2-4 hours (preferably overnight).

Cherry and Dark Chocolate Ice Cream marthafiedCherry and Dark Chocolate Ice Cream Scoop 3 marthafiedCherry and Dark Chocolate Ice Cream 7 marthafied

Cherry and Dark Chocolate Ice Cream

Serving Size: 6-8

Cherry and Dark Chocolate Ice Cream

Ingredients

  • Ice Cream Base:
  • 4 large eggs separated
  • 100g caster sugar
  • 300 ml whipping cream
  • Cherry and Dark Chocolate Flavor:
  • 2 x 350g fresh cherries
  • 2 x 40g caster sugar
  • 2 x 2 tbsp water
  • 75g dark chocolate shaved (Green & Black’s Organic Dark Chocolate 70% Cocoa)

Instructions

  1. To make flavorings:
  2. Wash and pit 700g cherries.
  3. Cut the pitted cherries into quarters.
  4. Divide the pitted cherry quarters equally into two separate batches. Set one batch aside.
  5. Transfer the other batch (350g) into a saucepan.
  6. Add 40g caster sugar and 2 tbsp water.
  7. Boil over medium heat for 20-25 min until the cherries soften and the water reduces.
  8. Transfer the cherry compote into a blender and blend until smooth.
  9. Set aside to cool.
  10. Boil the remaining 350g cherry batch similarly. Do not blend. Set aside to cool.
  11. Shave the dark chocolate with a sharp knife. Set aside.
  12. To make the ice cream:
  13. Separate the egg whites from the egg yolks.
  14. In a large bowl whisk the egg whites until stiff peaks form when you remove the whisk.
  15. Steadily in small batches whisk the caster sugar into the egg whites. Continue to whisk until the mixture is stiff and glossy.
  16. In another large bowl whisk the whipping cream until soft peaks form when you remove the whisk. Take care not to over-whisk.
  17. In a small bowl whisk the egg yolks with a fork for a couple of seconds, so that the texture breaks.
  18. Gently fold the whipped cream and the egg yolks into the egg whites. Take care not to knock any air out of the ice cream mixture.
  19. Gently add the cherry puree, the softened cherry pieces and the shaved dark chocolate.
  20. Gently mix well.
  21. Transfer the Cherry and Dark Chocolate Ice Cream into a freezer-proof dish and place into the freezer for at least 2-4 hours (preferably overnight).

Notes

This recipe contains raw eggs.

http://www.fashionaddictedfoodies.com/2013/09/04/cherry-and-dark-chocolate-ice-cream/

Ice cream base recipe: Mary Berry