I don’t think I have anything to say about this ice cream. Except it’s additively delicious, boozy, flavourful and decadent. You take that first bite and you will fall in love with it. Loaded with dark chocolate chunks and fresh bourbon cherries, this ice cream is a total winner.
You can omit the bourbon for kids or whatever reason. I am sure it will taste as great!
Ingredients (one 8-inch cake):
1 1/2 cup halved and pitted cherries
2 tablespoons granulated sugar
1 tablespoon water
1 tablespoon Bourbon
Ice Cream Base
1 cup whole milk
1 1/2 cups heavy cream
1/2 cup granulated sugar
1/2 teaspoon salt
4 egg yolks
1 teaspoon vanilla extract
3 ounces dark chocolate, melted
To prepare bourbon cherries, cook cherries, sugar and water in a small saucepan over medium heat, stirring occasionally, until syrupy, about 10 minutes. Remove from heat and stir in bourbon. Let it cool to room temperature.
Next make the ice cream base. In a medium saucepan, combine milk, heavy cream, half of the sugar and salt. Bring mixture to a simmer. Stir until sugar is dissolved. Remove from heat and set aside.
Whisk egg yolks and remaining half of the sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in half of the warm cream mixture and mix until blended. Stir yolk mixture into the remaining cream mixture in the saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 2 to 3 minutes. Remove from heat and mix in vanilla.
Strain custard into another medium bowl. Let it cool over a bowl of ice water, or chill in the refrigerator, stirring occasionally, until it becomes cool.
Process custard in an ice cream maker according to manufacturer’s instructions. A few minutes before it’s done processing, add cherries and drizzle in the melted dark chocolate, while the machine is running.
Transfer to an airtight container, cover and freeze until firm, at least 4 hours.