Cherry Garcia Ice Cream

Cherry Garcia ice cream delivers the dreamy combination of sweet cherries and dark chocolate in a rich, silky base—the ultimate homemade treat whether for summer gatherings or winter cravings. I kept making it until the texture matched my favorite scoop shop memory and now my family asks for it every birthday.

My first batch vanished in an afternoon—my husband says it is better than the original and my kids fight over the last spoonful

Ingredients

• Shaved dark chocolate: Hersheys Special Dark Chocolate Candy Bar is my pick for intense flavor and rich color Chop right before using for best freshness
• Fresh Bing cherries: for a juicy pop of natural flavor and color Pick firm cherries for the brightest taste but you can use good canned as long as you drain them well
• Eggs: help create a thick custard base for ultra smooth ice cream Always choose the freshest eggs you can find for food safety
• Granulated white sugar: for sweetness and body Use fine sugar so it dissolves evenly without graininess
• Heavy or whipping cream: makes the richest silkiest scoop Be sure it is cold for maximum volume during churning
• Milk: helps balance the creaminess with a clean fresh finish Use whole milk if possible for best texture

Step-by-Step Instructions

Prepare Mix Ins:

Refrigerate your shaved chocolate and halved cherries in two separate bowls so they stay chilled and do not bleed color into your base

Heat Dairy:

Combine cream and milk in a medium saucepan Set over medium-low heat and warm until steaming but not boiling This step unlocks the full flavor from the dairy and sets up your custard

Whisk Eggs and Sugar:

Use a handheld or stand mixer to whisk the eggs until airy and light lemon colored Gradually blend in the sugar so the mixture turns thick and silky This is key for the creamiest ice cream

Temper the Eggs:

Slowly pour about one third of the hot milk and cream into the egg mixture while whisking constantly This step prevents scrambling and gets your custard base perfectly smooth

Combine and Cook:

Add the remaining cream and milk to the egg mixture Return to the pan and cook gently over low heat until a thermometer reads exactly 175 degrees Fahrenheit Stir constantly to avoid any curdling or sticking

Chill the Custard:

Pour the finished custard through a fine sieve if you like extra smooth ice cream Then chill in the refrigerator until it reaches 40 degrees Fahrenheit This cooling time is critical for both safety and scoopability

Churn the Ice Cream:

Pour the cold custard into your ice cream maker and churn according to the manufacturers instructions The goal is a light fluffy texture that holds its shape on a spoon

Add Mix Ins and Freeze:

Gently fold in the refrigerated chocolate and cherries just before the ice cream is finished churning Transfer to a lidded container and freeze until scoopable and firm

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I am picky about my chocolate so I always splurge on the best bar for this recipe and the payoff is obvious in every bite Recently my youngest helped pit cherries and now includes it in her birthday list every year

Storage Tips

Homemade ice cream does best with a parchment layer pressed against the surface in an airtight container which keeps freezer burn away Eat within two weeks for peak flavor though mine rarely lasts that long If the texture becomes icy let it soften at room temperature for ten minutes and then stir before serving

Ingredient Substitutions

If fresh cherries are not in season use canned or frozen cherries after draining off all extra syrup Feel free to swap Hersheys Special Dark for your favorite high quality dark chocolate bar If avoiding eggs use an eggless custard base of cornstarch plus milk for similar richness though the flavor shifts a bit

Serving Suggestions

Serve scoops in waffle cones or crisp bowls for classic nostalgia A few whole cherries or chocolate shavings on top make dessert look bakery worthy I sometimes sandwich a scoop between soft chocolate cookies or pair it with a small glass of espresso as an affogato for grown up flair

Tips for Perfect Texture

Patience in chilling the custard leads to silkier results Rushing this means icier texture Also do not skimp on the churning time Let it go until the ice cream is fluffy and just starts to thicken at the paddle edges Fold in mix ins by hand at the end so they stay chunky and well distributed

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Even when store bought temptations are close at hand nothing replaces the joy of sharing homemade Cherry Garcia after a summer grill out or movie night The moment when you lift the lid and that scent of cherries and chocolate hits is always a treat

Frequently Asked Questions

→ Can I use canned cherries instead of fresh?

Yes, canned cherries can be used, but be sure to drain any syrup first to avoid adding extra moisture.

→ Why temper the eggs and cream mixture?

Tempering slowly combines hot cream with eggs, preventing the eggs from scrambling and ensuring a smooth custard.

→ When should I add the chocolate and cherries?

Add shaved chocolate and cherries at the final stage while churning, just before the ice cream is fully set.

→ How long should I chill the custard before churning?

Chill the custard until it reaches 40°F; this ensures proper texture and helps it churn efficiently.

→ Can I make this without an ice cream maker?

An ice cream maker is recommended for best texture, but you can freeze the custard and stir every hour for a less smooth finish.