Cherry Garcia Ice Cream Recipe
Tight with fresh cherries and grated chocolate! A delectable treat for everyone who like chocolate and cherries!
Print
Pin
Calories: 339kcal
Servings: 2
Equipment
- Ice Cream Maker A 1.5-quart or 2-quart electric churn is required for this specific recipe to achieve a smooth, aerated texture.
- Insulated Freezer Bowl: If using a canister-style machine, ensure the bowl is frozen for at least 24 hours before starting.
- Medium Heavy-Bottomed Saucepan: Essential for tempering the egg yolks and heating the dairy without scorching the bottom.
- Fine-mesh strainer Used to strain the custard base after cooking. This removes any accidental bits of cooked egg, ensuring an ultra-smooth finish.
- Instant-Read Thermometer Crucial for food safety and consistency; the custard must reach 170°F (77°C) to thicken properly without curdling.
- Large Mixing Bowl & Whisk: For "tempering" (slowly combining) the hot milk into the cold egg yolks.
- Shallow Airtight Container: A pre-chilled loaf pan or insulated ice cream tub helps the finished product freeze faster, which prevents large ice crystals from forming.
- Vegetable Peeler or Sharp Knife: Used to shave the dark chocolate bar into thin flakes that melt easily in the mouth.
Ingredients
- 1/2 cup Shaved Dark Chocolate: Hershey’s Special Dark. Shave thin with a knife or vegetable peeler so the chocolate melts easily on the tongue.
- 1/2 cup Fresh Bing Cherries: Halved and pitted. If using canned, drain and pat dry thoroughly to prevent ice crystals.
- 2 Large Egg Yolks: Provides a rich creamy texture without the "eggy" flavor or foaminess of whole eggs.
- 3/4 cup Granulated White Sugar: The perfect amount to sweeten without preventing the ice cream from freezing properly.
- 2 cups Heavy Cream: Essential for a premium velvety mouthfeel.
- 1 cup Whole Milk: Balances the richness for a smooth finish.
- 1 tsp Fresh Lemon Juice: Toss with the cherries before adding to brighten the fruit flavor.
- 1 pinch Fine Salt: To balance the sweetness and enhance the dark chocolate notes.
Instructions
- Place the shaved dark chocolate and halved cherries in separate bowls and refrigerate. Keeping these cold is essential so they don't melt the ice cream base when added later.
- In a medium heavy-bottomed saucepan, combine the heavy cream and whole milk. Heat over medium-low, stirring occasionally, until the mixture reaches a gentle simmer (around 160°F). Do not let it reach a rolling boil.
- While the dairy heats, whisk the egg yolks and sugar in a medium bowl for about 2 minutes until the mixture is thick, pale yellow, and smooth.
- To prevent scrambling, slowly drizzle one ladle (about 1/2 cup) of the hot cream mixture into the egg yolks while whisking constantly. Repeat with one more ladle to gradually raise the temperature of the yolks.
- Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a heat-resistant spatula, until the custard thickens and reaches 170°F–175°F. It should be thick enough to coat the back of a spoon.
- Immediately pour the custard through a fine-mesh strainer into a clean bowl to remove any potential bits of cooked egg. Cover the surface directly with plastic wrap to prevent a "skin" from forming and refrigerate until the base reaches 40°F (at least 6 hours or overnight).
- In the final 2 minutes of the churning cycle, add the chilled shaved chocolate and cherries. This ensures the inclusions are evenly suspended without sinking or stalling the machine.
- Transfer the soft-serve consistency ice cream into a pre-chilled, airtight container. Press parchment paper against the surface to prevent ice crystals and freeze for 4–6 hours until firm and scoopable.
Nutrition
Calories: 339kcal | Carbohydrates: 37g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 114mg | Potassium: 251mg | Fiber: 4g | Calcium: 143mg | Iron: 1mg