This cherry chocolate chip ice cream is made with fresh cherries and semisweet or bittersweet chocolate in a rich vanilla custard-based ice cream. You love Ben and Jerry’s “Cherry Garcia” ice cream, you will love this homemade version. We used fresh cherries, but frozen cherries would work as well. We melted semisweet chocolate chips for this recipe.
Ingredients of Chocolate Chip Ice Cream
- For the Cherry Mixture:
- 1 1/2 to 2 cups fresh halved or quartered pitted sweet cherries
- 3 tablespoons sugar
- 1 tablespoon water
- For the Custard:
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 2/3 cup sugar, divided
- 1 1/2 teaspoons vanilla extract or vanilla bean paste
- dash salt
- 6 large egg yolks
- For the Chocolate Mixture:
- 3 ounces semisweet or bittersweet chocolate, broken up
- 2 teaspoons vegetable oil
Also Read: Maple Walnut Ice Cream
- Put the prepared cherries in a small saucepan with 3 tablespoons of sugar and 1 tablespoon of water. Bring to a boil over medium heat and cook, stirring constantly, for about 4 to 6 minutes or until the cherries are tender and syrupy. Put in a container, cover and refrigerate.
- In a large saucepan, combine the cream, milk, 1/3 cup of sugar and 1 teaspoon of vanilla extract or vanilla pod paste.
- In a small bowl, whisk the egg yolks with the salt and the remaining third cup of sugar. Put aside.
- Heat the cream and milk mixture over medium heat until it begins to boil. Remove the pan from the fire. While whisking constantly, slowly pour about 1 cup of the hot mixture into the egg yolks.
- Add the egg yolk mixture to the pan and place over medium-low heat. Cook, stirring, until the mixture reaches about 175 F to 180 F, or until the mixture covers the back of a spoon.
- Pass the mixture through a wire mesh sieve into a bowl. Cover and refrigerate for at least 3 hours or until completely cooled.
- Transfer the chilled custard to the ice cream maker and churn following the manufacturer’s directions.
- Meanwhile, when the ice cream is halfway through freezing time, melt the chocolate with the vegetable oil in a bowl over simmering water. Let it cool slightly and put it in a small storage bag. If it hardens, place the bag in lukewarm water.
- When the ice cream is frozen, cut a small piece from the corner of the bag and slowly drain the chocolate into the ice cream. The chocolate hardens in the ice cream, creating the chocolate chips.
- When the ice cream is finished, transfer it to a freezer. Cover and freeze for about 30 minutes to firm up a bit more, then swirl or tuck the cherries into the still soft ice cream.
- Cover and return to the freezer to freeze until firm.