Recipe adapted from here
If you don’t have an ice cream maker at home, you can still make the roasted cherries and stir it into store bought vanilla ice cream, or as a topping on cake, pancakes, or just about anything sweet. If you do have an ice cream maker, this is a great base for just about any flavor of ice cream you feel like making this summer! Each step is accompanied with a video now to make things easier. Videos have been sped up a lot, I’m not that fast.
12 oz sweet cherries
1 T granulated sugar
1 T vanilla extract
Preheat oven to 425 degrees. Remove stems from cherries but leave the pits intact (roasting cherries with their pits helps keep the flavor intense and it is easy to remove the pits with your hands once they are cooked). Place the cherries on a rimmed baking sheet and toss with the sugar and vanilla. Roast for 10-15 minutes, stirring every 5 minutes, until the juices start releasing but not before the sugar caramelizes. Set aside to cool. Once they have cooled enough to handle, place the cherries and their juice in a bowl and removed the pits with your hands (this step will get messy!). Using a knife, roughly chop the cherries into small chunks. I had trouble with this because of how juicy the cherries were so I ended up tearing them apart with my hands. Set aside the chopped cherries and juice.
Vanilla Ice Cream Base:
1 1/4 cups half and half or whole milk
1 1/4 cups heavy whipping cream
1/2 cup granulated sugar
5 egg yolks
1 T vanilla extract
Generous pinch of salt
Measure out the heavy cream and set aside in the fridge to keep chilled. This will be used to stop the ice cream base from cooking later. Place the half and half or whole milk and granulated sugar into a medium saucepan and simmer over low heat until the sugar has dissolved (3-4 minutes). Meanwhile, place the egg yolks and pinch of salt into a large bowl set in top of a towel and whisk gently (the towel will help to keep the bowl in place when you start whisking). Once the milk is ready, very carefully pour it into the egg yolks as you whisk. Do not pour it all at once, start with about a third and then add incrementally. This is so the warm milk does not cook the eggs. Set aside the strainer so it is close by. Pour the mixture back into the saucepan and cook over low heat, using a silicone spatula to stir constantly (once again to prevent the eggs from cooking at the bottom of the pan). Stir constantly for about 10 minutes until the mixture starts to thicken slightly. If you have an instant read thermometer, until it has reached 170 degrees. The consistency should be thick enough to coat the back of a spoon. Remove from heat and pour back into the large bowl over the strainer. Stir in the heavy cream and vanilla extract. Chill for at least 4 hours (preferably overnight).
3/4 cup semisweet or dark chocolate chips
Place the chocolate chips in a small bowl. Place it over a saucepan with simmering water and stir until melted completely. Be careful not to burn the chocolate, a little heat goes a long way! Keep warm, but not hot, until you are ready to churn.
**Note: I personally don’t like the size of chocolate chips when they’re in ice cream. If you do, there’s no reason not to stir them in to your ice cream as is!
Place the chilled ice cream base, cherries, and whatever pan you’re using to store the ice cream into the freezer for 20-30 minutes before churning so everything is as cold as possible. When ready, churn the ice cream base according to manufacturers instructions. I use the KitchenAid attachment and it takes about 10-12 minutes. Scrape out 1/3 of the ice cream into your chilled pan and stir in 1/3 of the cherries and their juice. Mix more or less depending on if you prefer the ice cream to turn pink or you like the more marbled look. Lightly drizzle 1/3 of the melted chocolate (so it’s thin because it will instantly harden), then repeat the layers until done. Cover with plastic and freeze at least 4 hours.