I realized last night that if I were writing an ice cream book (rather than a parenting book) it would be done by now.
This was so good, and ridiculously easy. A little of this, a little of that, done. Perfection.
If only everything were this easy.
My mom recently bought me this ice cream maker.
We've been hand-cranking our ice cream forever with a thrift-store machine.
But the quality of ice cream we're getting out of this baby is astounding. It's lighter and creamier than what we made before. I'm a little smitten by this gadget.
Because we limit eggs I picked up this book which is egg-free but completely decadent.
The recipe below is loosely based on a recipe found there for cherry-chocolate ice cream.
- Feel free to replace all of the cream and milk with coconut milk for a dairy-free variety. You may also omit the honey and add an additional 1/4 C of coconut sugar if you are vegan.
- The milk I used was raw when we started, the cream was not (because that was what I had).
Farmstead Cherry Chocolate Chunk Ice Cream
2 cups heavy cream
1 cup raw milk
1/2 cup coconut sugar
scant 1/4 cup raw honey
1 1/2 cups pitted sweet cherries, coarsely chopped
1 tsp almond extract (you could use vanilla but it just won't be the same)
5 oz high quality chocolate, coarsely chopped (I used dark chocolate.)
Heat cream, milk, and sugar over medium-low heat. Stir often. When piping hot (but not yet simmering) remove from heat.
Add honey and stir to dissolve.
Add cherries and cover.
Transfer to a mason jar and move to the fridge. (To save my fridge from doing so much work I let mine sit out for 1 hour before transferring to the fridge. You can also stand the jar in a basin of cool water and slowly add ice to the water until cold if you are in a hurry.)
When chilled add almond extract.
Transfer to your ice cream maker and freeze.
Just before it looks done, add chocolate.