White Chocolate Ice Cream with Amarena Cherries #Sponsored by Chocoley

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 ShellChocolate 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

White Chocolate Ice Cream with Amarena Cherries
makes slightly more than 1 quart

Ingredients

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)

Directions
 

 

  • 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.

Notes

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

Disclosure

 

Chocoley provided chocolate to help facilitate this project. All other supplies were purchased on my own.

This post contains my Chocoley referral links and Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. The purchases made through these links help cover my expenses in running this blog so I can continue to provide you with quality content.

Homemade Chocolate Ice Cream #Sponsored by Chocoley

I know I've been promising you my recipe for homemade chocolate ice cream for a while now and here it is, just in time for Labor Day. It's still summer, right? But seriously, I've been saving this recipe for a special occasion and it's finally here, my bestie (since she was nine) is finally coming to visit us in Wisconsin!

We've only lived here for seven years now... (I should probably stop guilt tripping her now that she's coming for a visit.)

But seriously, I'm super excited that the whole crew is coming up from St. Louis to spend Labor Day with us. We'll be making the rounds at all of the local breweries and eating more food than a group of six probably should consume in one weekend.

I see nothing but good times in my future.

My husband did me a favor and asked everyone if they had any requests for this weekend and I was told that prime rib/lobster/most expensive wine should be on the menu. It seems my bestie has forgotten that I kinda quit breathing when I eat shellfish, so her plan was immediately struck down (although I do have two nice bottles of rosé chilled and waiting. I might be willing to share if she stops trying to kill me.) Since I prefer my food served up so I don't die, we'll be having brats, Creamy Summer Coleslaw, and beer— our traditional Labor Day menu. I've even made a few gallons worth of ice cream for dessert.

If you're looking for a sweet treat for this weekend, you'll love this recipe. Make it for a special occasion or just because, either way your mouth will thank you (just be sure to ignore what your hips are telling you.)

Homemade Chocolate Ice Cream

Homemade Chocolate Ice Cream
makes slightly more than 1 quart

Ingredients

6 eggs yolks
2 cups whole milk
1¼ cups heavy whipping cream
¾ cup granulated sugar
1 vanilla bean
3.5oz Chocoley Milk Chocolate - Indulgence Ultra Couverture Dipping & Enrobing Chocolate

 

Directions

 

  • 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, 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 before transferring to the freezer. Enjoy!

 

Notes
 

 

If you don't have a scale to measure the chocolate don't worry. After half a dozen batches I found that 3.5oz is approximately 26 pieces. 

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 then make these tasty breakfast bowls.
 

Disclosure

 

Chocoley provided chocolate to help facilitate this project. All other supplies were purchased on my own.

This post contains my Chocoley referral links and Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. The purchases made through these links help cover my expenses in running this blog so I can continue to provide you with quality content.

Chocolate Dipped Ice Cream Cones #Sponsored by Chocoley

I know, I know... I promised you that my next ice cream post would be home made chocolate ice cream, but with all of the ice cream sitting in my freezer I needed something to put it in. So today's post is not chocolate ice cream, but instead chocolate dipped ice cream cones.

Hey, it's still chocolate, right?

I don't know about you, but if you give me the choice between a waffle cone, a sugar cone, or a cake cone I will absolutely choose the waffle cone every single time. My decision is generally made based on the fact that it holds the most ice cream (when it comes to ice cream I am an absolute glutton, but I doubt that comes as any surprise to you.) The only thing that might tempt me away from my beloved waffle cone would be the chocolate dipped ice cream cones that you'll occasionally see at the ice cream shop.

Those are mind-blowingly delicious!

Since you can't purchase them ready made (unless you want to buy drumsticks) I decided to set about making my own. It just so happens that I had all of the necessary ingredients on hand (including several pounds of chocolate from our sponsor Chocoley.) You don't need many ingredients for this recipe, just a package of sugar cones, a batch of DIY Magic Shell, and the topping of your choice. You could even take it one step further and make your own drumsticks.

I think I know what I'll be making for our Fourth of July treats!

Chocolate Dipped Ice Cream Cones

Chocolate Dipped Ice Cream Cones
makes one dozen

Ingredients


DIY Magic Shell
12 sugar cones (you can use waffle cones too)
sprinkles, coarsely chopped nuts, or other topping of your choice
 

Directions

 

  • In the microwave warm Magic Shell using low power in 30 second increments until the chocolate has melted. Stir until smooth.
  • Slowly fill the sugar cones with chocolate, swirl around until the sides are evenly coated, then pour out any excess.
  • Dip the top of the cones, place on a parchment lined baking sheet and allow to set for 4 - 5 minutes in the refrigerator.
  • Repeat steps 2 and 3 until your coating has reached your desired thickness.
  • Roll the cones with your choice of topping (we love sprinkles) and place the dipped cones in the refrigerator for 10 minutes to allow the chocolate to fully harden.
  • Fill with your favorite ice cream and enjoy!
My taste tester suggests that you keep a swimming pool nearby for easy cleanup because ice cream can be messy (especially when you're only 3.) Fortunately we had one on hand!

My taste tester suggests that you keep a swimming pool nearby for easy cleanup because ice cream can be messy (especially when you're only 3.) Fortunately we had one on hand!

 

Notes 

Keep in mind that Magic Shell will return to liquid state at temperatures above 76°F. You'll want to store your cones in the freezer until you're ready to use them. I keep mine in a disposable decorating bag, they're the perfect shape and size.

If you happen to be lacking in freezer space or want a cone that will be shelf stable consider using Chocoley's Drizzle and Design Chocolate. It comes in a handy squeeze bottle that makes filling the cones super easy.

Disclosure


Chocoley provided chocolate and sprinkles to help facilitate this project. All other supplies were purchased on my own.

This post contains my Chocoley referral links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. The purchases made through these links help cover my expenses in running this blog so I can continue to provide you with quality content.

DIY Magic Shell #Sponsored by Chocoley

In case you somehow missed the good news (I talked about it in my blogiversary post) I've been busy in the kitchen developing recipes for a summertime series sponsored by Chocoley. These delicious treats are sure to help you beat the summer heat.

Up first is one of those recipes I've come across that is so cool I knew I have to try it immediately— Magic Shell, made with only two ingredients! Various versions of this recipe have been floating around the internet for longer than I've been blogging, but I think this one is by far the simplest. Since it uses a 2:1 ratio you can easily make as much or as little as you need, just make sure to use twice as much chocolate as coconut oil. It's so simple I've been wondering why I waited so long to make it.

DIY Magic Shell Ice Cream Topping

 

Ingredients

200g Chocoley Semi Sweet Dark - Indulgence Ultra Couverture Dipping & Enrobing Chocolate
100g refined coconut oil (see notes)

optional

12 ounce squeeze bottles

Directions
 

 

  •  Place coconut oil and chocolate in a microwave safe dish (I used a pint-sized Ball Canning Jar.) Heat on low power in 30 second increments until the chocolate has melted. Stir until smooth, then slowly drizzle over ice cream and watch it harden. 
  • Store remaining Magic Shell at room temperature until ready to use. If the Magic Shell has hardened (coconut oil will harden when stored at temperatures below 76°F) reheat on low power for 30 seconds and stir before use.
     

Where to Purchase

Chocoley Semi Sweet Dark - Indulgence Ultra Couverture Dipping & Enrobing Chocolate

Notes


Unlike virgin coconut oil, refined coconut oil has no coconut flavor, making it the better choice for this recipe. You can use virgin coconut oil, but your magic shell will have a distinct coconut flavor. 
 

Disclosure


Chocoley provided chocolate, sprinkles, and a squeeze bottle to help facilitate this project. All other supplies were purchased on my own.

This post contains my Chocoley referral links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. The purchases made through these links help cover my expenses in running this blog so I can continue to provide you with quality content.