I know that I should be gearing up for all things pumpkin, but I thought that since the weather is still fairly warm I'd give you once last taste of summer— in ice cream form, of course! Thanks to my sponsorship with Chocoley I spent the summer living the dream, or at least a chocoholic's dream. They sent me a whole box of goodies to help make our summer ice cream series possible. If you enjoy this recipe, then you may want to check out the rest of the series which included Magic Shell, Chocolate Dipped Cones, and Homemade Chocolate Ice Cream.
For the final recipe I wanted to do something special, so I chose pair two of my favorite ingredients together—white chocolate and Amarena cherries. If you aren't familiar with this variety of this cherry that's because they come from Italy. They're a sour black cherry that you'll often find folded into gelato or spooned over panna cotta. Since they are imported you'll need to take a trip to a specialty store or order them online (see our notes below for sources.)
If you've never had the pleasure of biting into an Amarena cherry, then you've definitely been missing out. They're nothing like the super-sweet maraschino cherries you'll often find topping ice cream. These gems are tender and full of flavor, sweetened by the thick sugar syrup they come preserved in. If you love cherries, but haven't had an opportunity to try these, then why not cement your love of cherries with a batch of White Chocolate Amarena Cherry Ice Cream. It's so good it will leave you screaming for more.
White Chocolate Ice Cream with Amarena Cherries
makes slightly more than 1 quart
6 eggs yolks
2 cups whole milk
1¼ cups heavy whipping cream
¾ cup granulated sugar
¼ teaspoon lemon zest
1 vanilla bean
2 ounces Chocoley White Chocolate - Indulgence Ultra Couverture Dipping & Enrobing Chocolate
¾ cup Amarena cherries, cut in half (or more to taste)
- Before beginning separate your egg yolks, whisk until smooth, and set aside. In a saucepan, set over medium-low heat, warm milk and whipping cream. Add sugar and lemon zest, stirring frequently until the temperature reaches roughly 105˚F and sugar is completely dissolved.
- Trim the tips off the vanilla bean, slice down the center, and scrape the seeds into the saucepan. Add chocolate and egg yolks, then warm until the temperature reaches 160˚F. While the custard is heating, stir frequently, making sure to scrape the bottom and sides of the pan.
- Remove the saucepan from the heat, run everything through a fine-mesh strainer to catch any stray bits of egg white, and allow the custard to cool to room temperature before transferring to the refrigerator.
- Allow mixture to chill, covered, for at least 4 hours, or overnight before transferring to the ice cream maker. Churn according to manufacturer's instructions. You'll want to add the cherries just before transferring to the freezer, otherwise your ice cream will turn pink.
Having trouble locating Amarena Cherries? I found mine on Amazon
Don't toss out the cherry syrup, keep it in the refrigerator and use it to sweeten oatmeal, smoothies, or as an ice cream topping.
Not sure what to do with the leftover egg whites? Don't worry, we have you covered! You can use them in a batch of Honey Walnut Granola
Chocoley provided chocolate to help facilitate this project. All other supplies were purchased on my own.
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