Tuesday, August 30, 2011

Chocolate-Covered Brandied Cherry Ice Cream

Ponder this question: What do you do when you have 20-plus half-pints of Brandied Door County Tart Cherries?

In America's Dairyland, you make ice cream. Smooth almond- and vanilla-flavored ice cream with huge chunks of chocolate, warm-your-mouth brandy and semi-tart cherries. You can't go wrong. (Inspired by our friends at Burp: Where Food Happens.)

This ice cream was by far my favorite of all of our homemade flavors. The creaminess, the tartness, the chocolate.

Chocolate-Covered Brandied Cherry Ice Cream
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
5 egg yolks
1 teaspoon almond extract
2 teaspoons liquid from brandied cherry jar
1/2 teaspoon vanilla extract
1/2 cup chopped brandied cherries
1 cup 60% caco chocolate chips, melted but slightly cooled

1. Combine heavy cream, whole milk and 1/2 cup of sugar in a saucepan over medium heat. Warm until steam is visible.

2. While warming the cream, add 1/4 cup of sugar to egg yolks, and wisk together until pale yellow.

3. Once cream mixture is steaming, temper the egg yolks by slowly adding about half of the cream mixture to the yolks while continuously stirring. Return egg/cream mixture back to the pan with remaining cream and then heat on medium until mixture is thickened and coats the back of a wooden spoon. Cool mixture, then chill overnight.

4. Just before churning the ice cream base in your ice cream maker, add the brandied cherry liquid, almond extract and vanilla extract. Churn ice cream.

5. When ice cream is near desired consistency, add chopped cherries. Remove ice cream from ice cream maker and layer in a container for freezing. In between layers, drizzle melted chocolate. Freeze overnight and enjoy.

Yield: Not enough. Make a second batch.

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