Saturday, July 24, 2010

Cherry Chocolate Chip Ice Cream

So I had some fresh cherries sitting in the fridge. And I had a little bit of chocolate chips left in the bag from cookie making. What's a girl to do?

Combine them, of course.

I made this last night, and I'm thinking it might be time to give in and get a new ice cream maker. The motor started to make a strange noise and the ice cream never fully set....just imagine how awesome this is when it's churned correctly!

My most important tip for ice cream making is to mix up the recipe and chill it in the freezer for a while before you put it in the ice cream maker. That...and use a maker that still wants to work.

Cherry Chocolate Chip Ice Cream
- 1 1/2 cups fresh ripe cherries, pitted
- 3/4 cup sugar
- 2 tbsp lemon juice
- 1/4 cup brandy or Grand Marnier (can omit this if you want, but it gives the ice cream a better flavor and a smoother consistency...and the alcohol is cooked off before you freeze it)
- 2 cups fresh cream
- 1 cup low fat vanilla yogurt
- 2 tsp vanilla
- 1/2 cup chopped semi-sweet chocolate (I run it through a food processor, then store in freezer until adding to ice cream)

Cook the cherries, sugar, lemon juice, brandy, cream and yogurt in a saucepan over low-medium heat until cherries are soft, about 10-15 minutes. Remove cherries and some liquid and puree in heat proof blender (be careful - it's hot!).

Stir pureed cherries back into cream mixture, and let cool. Add vanilla and combine thoroughly, then place in a covered container and chill about a hour in the freezer.

Churn in an ice cream mixture, adding chocolate just at the end.

Heaven in a bowl.

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