Homemade Cherry Garcia Ice Cream

  • 1/4 overflowing cup shaved dark chocolate
  • 1/4 overflowing cup fresh Bing cherries, pitted and quartered
  • 2 large eggs
  • 3/4 cup sugar
  • 2 cups heavy or whipping cream
  • 1 cup milk
  • pinch of salt

Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.

Heat the milk, salt, and sugar in a saucepan.  Whisk the eggs in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed mixture back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream and stir.

Chill thoroughly, and transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions (about 20-25 minutes).  After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.  Freeze at least 2 hours before serving.

This recipe came from a blog that I really like, Kiss My Spatula.

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