I realized last night that if I were writing an ice cream book (rather than a parenting book) it would be done by now.
Because seriously.
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.
So once a week we're making a new batch of ice cream. Some we make up, some we pull from my small pinterest recipe obsession and others come from books.
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.
Notes:
- 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
Ingredients
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.)
Process
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.
The goat cheese and cherry in the Jeni’s book is phenomenal too, but I think we’ll be trying this one out!!
Ooh! I might need that if we adopt those goats I was talking about!
Yum! I am a BIG fan of homemade ice cream and frozen yogurt–especially stevia-sweetened frozen yogurt, because I can eat as much as I want. My parents have a modern hand-crank ice cream maker that I love–like the one above with a freezer sleeve, but you turn it by hand every 5 minutes or so.
This is the first time I’ve seen you mention the subject of your book! I’m thrilled to hear it’s a parenting book. We need more books about gentle and compassionate parenting. We have so much progress to make in that area; I always appreciate your words and perspective on parenting. The world will be better for it.
This looks so delicious. And we have the same ice cream maker 🙂 So I really have no excuse not to make it 😉
Oh my! I bought the popsicle making tools you recommended a month or so ago and now I just NEED to buy this gadget too! Coming to your site is getting expensive! tee-hee!!! And I’m loving every minute of it! Thanks for the ideas!
I have a thousand million blackberries right now. Any reason I can’t sub blackberries/juice for the cherries?
Do it! I would swap out some vanilla for the almond extract and perhaps omit the chocolate. Or not…
Mothers know best.
Me thinks you meant a “scant” 1/4 honey as opposed to a “scat”, because, ewe! 🙂
Looks super yummy though! Now I need some ice cream…
Best type-o on my blog ever. Thanks for seeing that!
Super yum! Wow, I just said that. 🙂
Ooh this sounds good! THanks for sharing!