Thursday, July 25, 2013
Cherry Red Wine Dark Chocolate Ice Cream
This is the best ice cream I have ever made. In fact, this is the best ice cream that I have ever eaten. I thought about how I wanted this ice cream to taste for 3 days. I knew I wanted cherry ice cream, but a basic cherry vanilla did not appeal to me right now. I kicked around the idea of a chocolate cherry ice cream, but a chocolate ice cream sounded too heavy for summer. Then it hit me, I wanted to add red wine to the ice cream. I love red wine and dark chocolate, and I love red wine with hints of cherry flavors, so I decided to play around with these three flavors to make this ice cream.
The ice cream is amazing. The cherries absorbed a lot of the red wine, so every now and then you get a nice intense taste of wine when eating the ice cream. The dark chocolate pairs perfectly with the cherries and red wine. For this ice cream, use quality ingredients within reason. Use a red wine that is drinkable, but there is no need to use your most expensive bottle of wine. I used a quality dark chocolate that I would not normally purchase. The best part about adding alcohol to the ice cream is that it keeps the ice cream soft when you freeze it after eating right out of the ice cream maker. The picture above is what the ice cream looks like after it came out of the ice cream maker.
You could even freeze cherries that are in season right to make this recipe later in the year. The cherries in this recipe are cooked, so there is no need to worry about soft cherries once you thaw out frozen cherries. I would cook the cherry juice with the cherries if you are using frozen cherries. This ice cream would make a nice Valentine's day dessert.
Ingredients (makes about 1.5 quarts) inspired by Food Network Magazine
1 1/2 cups cherries, cut in half and pits removed
1/2 cup plus 2 tbsp sugar
1/2 cup red wine
1 1/2 cups whole milk
3/4 cup heavy cream
1 tsp vanilla extract
3.25 ounces dark chocolate, finely chopped
1. Simmer the cherries, 2 tbsp sugar, and red wine in a small nonreactive sauce pot for 20 minutes.
2. Place the cherries in the refrigerator for 2 hours to overnight.
3. Heat the milk, cream, vanilla, and the rest of the sugar in a saucepan until the temperature reaches 170 degrees F while stirring constantly.
4. Place the milk mixture in the refrigerator for 2 hours.
5. Place the milk mixture in an ice cream maker, and churn for 30 minutes or until thick (follow manufacture's instructions on how to use your ice cream maker.)
6. Add the cherry solution to the ice cream maker once the ice cream is thickened. Stir until well combined.
7. Add the dark chocolate to the ice cream maker and stir until well combined.
8. Serve immediately in the soft serve stage, or put the ice cream in the freezer overnight to serve with a firmer texture.