Cherry Chocolate Chip Ice Cream

imageMonday I mentioned that I had made home made cherry chocolate chip ice cream (which was totally delicious if I do say so myself) and I received a few messages asking how I did such a thing on top of everything else that day. It’s easy, I promise.

Actually, my ice cream recipe is so easy (and quick) that I keep the drum part of my maker in the freezer so fresh, home made ice cream is never more than a quick trip to Stewart’s or the grocery store and 45 minutes away.

Before I tell you what and how, there are a few things I would like to share that I’ve learned over the last couple of years about making home made ice cream .

  1. The fat and sugar really are necessary for it to come together right and possibly more importantly to be stored in the freezer. I could look up the physical properties and tell you the scientific reason why, but just trust me when I say use heavy cream and real sugar or you’ll get a block of ice when you take it out of the freezer.
  2. You can put all sorts of things in your ice cream maker. We’ve done fresh/frozen fruit and yogurt (Again, use real sugar and full fat yogurt if you’ll need to freeze any of it. I didn’t and well, it was less than awesome.) and pudding (totally awesome by the way)
  3. My maker needs 4 cups of stuff to mix plus add ins. I’ve yet to figure out how to not have spillage in the mixing process. If I figure this out, I’ll let you know. If you figure this out? Please let me know.
  4. Expect to get soft serve consistency unless you have time to freeze it after you make it.
  5. Practice and experiment. It’s yummy.

I think that’s it. If I come up with more, I’ll let you know.

For this particular version I used the base mix (first four ingredients) and added fresh cherries and left over chocolate chips I had on hand. You can add just about anything to the base mix or keep it just vanilla. My only regret is that I didn’t make chocolate cupcakes to go with them.

What you need:

  • 2 cups (1 pint) heavy cream
  • 2 cups (1 pint) whole milk
  • 1 TBSP vanilla
  • 3/4 cup sugar
  • 1 cup chocolate chips (mini semisweet are best in my opinion, but use what you have)
  • Cherries – roughly 2 handfuls (I can figure this out better if you’re one of the precise sorts. The bowl in the photo was filled and I ate about 8 of them) (Remove the pits if they’re fresh, let them thaw if they’re frozen.)

What you’ll do:

  1. Pour heavy cream, whole milk, sugar and vanilla into mixing or batter bowl and whisk together. I usually do this ahead of time with the other food prep and then let it chill while we eat.
  2. Following your ice cream maker’s instructions, pour base mix into maker and add chopped cherries and chocolate chips. (You can put them in the mixing bowl if you want, but I find it easier to add them after you put the mix in the drum.)
  3. Let your maker do it’s thing. Mine takes between 20 and 40 minutes. If I want it a little more firm, I let it go a little longer.
  4. Enjoy.

It is really that simple. I used a little milk in my mini blender to pure some of the extra cherries I had and made it pink and more delicious, but you don’t have to do this.

What would you add to the base mix?

About Court

I spend a lot of time on the pool deck and making treats in my kitchen amongst other things.
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1 Response to Cherry Chocolate Chip Ice Cream

  1. Pingback: Thursday Three: Tasty Treat | baking in my bathing suit

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