I did it. I don’t know why it took me so long but I did it. I finally bought an ice cream maker. And I finally made homemade ice cream. I’m not talking about finally as in it has been awhile. I mean prior to last week I had never made homemade ice cream before. Ever. And after trying this homemade roasted cherry and chocolate chunk ice cream, I don’t think I will buy another carton of ice cream. Ever. Again.
I feel like a whole new world has been opened up to me. I just keep thinking of all of the wonderful different kinds of ice cream that will be churning in my kitchen. Chocolate. Caramel. Strawberry. And come fall you better believe that there will be some pumpkin ice cream. And while I try hard to contain my excitement about all the ice cream I will be making, let’s talk about the ice cream that I did make. This glorious Roasted Cherry and Dark Chocolate Chunk Ice Cream.
I decided to try this cherry ice cream first because the nice people over at Whole Foods sent me some g-o-r-g-e-o-u-s cherries. Don’t you think that cherries just scream summer? I do. And so does ice cream. So why not put them together? It really couldn’t have been timed any better.
After doing some research, I decided that I wanted to make an ice cream without eggs. For my first batch, I really didn’t want to mess with tempering eggs. Instead this ice cream is made with heavy cream, whole milk, vanilla, salt, sugar, cherries and chocolate chunks. So basic. So easy. So delicious.
The first time (yep, I’ve made this twice in less than a week because it is that good) I made this ice cream, I simply sprinkled the cherries with some sugar and let them set for a little while so that they would release their juices and not be little balls of cherry ice in my ice cream. The result was pretty good, but it wasn’t enough of a cherry flavor for me so the second time I made this I decided to roast the cherries to really concentrate the cherry flavor. And boy did it work. The vanilla ice cream is creamy. The chocolate chunks decadent and the cherries sweet. It really is the perfect summer treat.
Preheat oven to 450 degrees.
Toss cherries with 1 tablespoon of sugar. Roast in preheated oven for 10 minutes or until cherries have softened and start to release their juice. Watch them carefully so that the sugar doesn't burn. Remove cherries from oven and allow to cool slightly. Gently pull apart the cherries to remove the pit and then quarter the cherries. Cover and refrigerate until ready to use.
In bowl whisk together heavy cream, whole milk, salt, vanilla extract and remaining 3/4 cup of sugar. Whisk until sugar dissolves. Refrigerate until the mixture is well chilled, about 1 hour.
Freeze the ice cream according to your ice cream manufacture's instructions. When there is about 5 minutes left slowly add in the cherries and chocolate chunks.
Transfer ice cream to a freezer safe container and let freeze for at least 2 hours before serving.