I’m not sure how to explain the deliciousness of this ice cream. I read the recipe/post about it on Love and Olive Oil and thought ‘Sure, that’ll be tasty’ but despite the outpouring of praise in the post I wasn’t quite prepared for how scrumptious it really was. There aren’t words to describe the creaminess, how good the vanilla tasted, the delicate sweetness or how the dark chocolate shone through. However, there are words to describe how thankful I am that cherries are in season. Dark chocolate and cherry is a timeless combination and I’m talking about real, fresh, juicy cherries; I’m not a fan of synthetic/cherry flavoured things, chocolate or not. It is funny because I don’t normally like fruit with my ice cream, I usually prefer them separately, even if eaten one after the other. Here though, I couldn’t imagine not having cherries with this gorgeous ice cream. Thank goodness I have a big bag of cherries and more stracciatella in the freezer, otherwise I’m not sure how I’d go on. A great comfort in life is knowing that out there somewhere, there is stracciatella and cherries in the world. This ice cream is so much more than just chocolate chip vanilla ice cream, trust me on this.
- 1 cup heavy cream
- 2 cups whole milk
- 2/3 cup of Canderel Stevia (or 2/3 cup of sugar or other stevia brand equivalent)
- 1 tbsp of honey
- 1.5 tsp of vanilla bean paste
- pinch salt
- 3 egg yolks
- 100 g good quality dark chocolate, finely chopped
- 1 tablespoons unsalted butter
- Add the cream, milk, stevia, honey, vanilla and salt to a saucepan and warm on a medium heat until it begins to steam. Remove from the heat.
- In a bowl, whisk the egg yolks and then add a quarter of a cup of the warm mixture to it at a time, whisking until well combined each time. Repeat this until half the mixture is in the bowl.
- Pour the yolk mixture back into the saucepan with the rest of the milk/cream mixture and return to a low-medium heat.
- Stir continuously until the mixture begins to thicken and coats the back of a spoon, at about 75°C. This should take somewhere between 5 and 10 minutes.
- Remove from the heat and allow the mixture to cool, before refrigerating for at least 3 hours. You can speed this up by placing in the freezer for an hour or so, until cold.
- Churn in an ice cream maker, according to instructions. If you don’t have an ice cream maker then see David Lebovitz’s advice.
- Whilst the ice cream is churning, melt the chocolate and butter in a pan or in the microwave, stirring every 20 s. Stir the melted mixture and place it in a plastic sandwich bag.
- 2 minutes before the ice cream finishes churning, snip the corner off the chocolate bag and pipe it into the ice cream maker, whilst churning. The chocolate will freeze on contact with the ice cream and become evenly distributed throughout the ice cream by the ice cream maker’s churn.
- Serve straight away as a soft serve, or scoop into a tub and freeze for a few hours to firm up. I highly recommend serving this with cherries, the combination is sublime.