Cherry Chocolate Cheesecake Ice Cream

Sounds good, eh? The recipe comes from The Smitten Kitchen’s Buttermilk Ice Cream recipe which I linked to in an earlier post, so the link above goes to her home page. I hope it’s okay to share her recipe here, again, because it is purely hers and I have not altered it except to add a few things which will be noted below

Buttermilk Ice Cream
2 cups heavy cream
1 1/4 cup sugar
12 large egg yolks*
2 cup buttermilk
2 teaspoon vanilla or half a vanilla bean, scraped and simmered with the cream
Pinch of salt
In a large, heavy saucepan, combine the heavy cream and one cup of sugar and bring to a simmer over medium heat. In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar. Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly. Cook over low heat until the mixture is thick enough to coat the back of a spoon. Strain the mixture and whisk in the buttermilk, vanilla, and salt. Cool completely and freeze according manufacturer’s directions.

To this recipe I added (and almost overflowed my ice cream mixer bowl) 1 cup 60% cacao chocolate chips and 2 c organic, pitted, black cherries, chopped. You add the chocolate chips during the last phase of cooking the cream and egg yolks so that the chips melt nicely into the base. You could save a few, say 1/4 cup, chop them and add them later if you want chocolate chunks in your ice cream. The cherries go in just before you cool the mixture.


About Bettina Colonna Essert

Illuminated Magdalene High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
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