Cherry Garcia Ice Cream (Print Version)
# Ingredients:
→ Chocolate and Fruit
01 -
60 grams shaved dark chocolate (Hershey’s Special Dark Chocolate Candy Bar)
02 -
80 grams fresh Bing cherries, halved and pitted
→ Dairy Base
03 -
960 millilitres heavy or whipping cream
04 -
480 millilitres whole milk
→ Egg and Sugar
05 -
4 large eggs
06 -
300 grams granulated white sugar
# Instructions:
01 -
Place the shaved dark chocolate and prepared cherries in separate bowls and refrigerate until needed.
02 -
In a medium saucepan, heat the heavy cream and milk over medium-low heat until small bubbles appear around the edges. Do not allow to boil.
03 -
In a large mixing bowl, vigorously whisk the eggs until light and fluffy. Gradually incorporate the granulated white sugar and continue whisking until fully combined.
04 -
Slowly pour approximately one third of the hot dairy mixture into the egg and sugar mixture, whisking constantly to prevent curdling.
05 -
Add the remaining dairy mixture to the bowl, then transfer all contents back to the saucepan. Cook over low heat, stirring frequently with a wooden spoon, until the mixture reaches 80°C. Do not allow to boil.
06 -
Remove the custard from heat and cool to room temperature. Cover and refrigerate until the mixture falls to 4°C.
07 -
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions.
08 -
When the mixture is nearly frozen and creamy, add the reserved shaved chocolate and prepared cherries. Continue churning briefly to evenly distribute.
09 -
Transfer to a lidded container and freeze until firm and scoopable.
# Notes:
01 -
For best results, ensure the custard base is thoroughly chilled before churning to achieve a smooth consistency.
02 -
If using canned cherries, drain thoroughly to prevent excess liquid from affecting texture.