Homemade Cherry Garcia Ice Cream

By RoketJSquerl

Tweaked from Ben and Jerry’s Homemade Ice Cream and Dessert Book, by Ben Cohen and Jerry Greenfield, with Nancy J. Stevens, yields one heavenly quart Feel free to use a little less sugar if you like things not too sweet, like I do. I also used 1% milk to counter the badness of the heavy cream (plus, I had a full quart I needed to use up), but if you wanna be wild and crazy, go with whole milk. Oh – almost forgot, Ben and Jerry wrote this book in the 80’s, so beware that the egg recipes use raw eggs. Simply cook them by making a custard as shown below.

Ingredients

• 1/4 overflowing cup shaved dark chocolate
• 1/4 overflowing cup fresh Bing cherries, pitted and quartered
• 2 large eggs
• 3/4 cup sugar
• 2 cups heavy or whipping cream
• 1 cup milk
• pinch of salt

Preparation

Step 1

Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate. Heat the milk, salt, and sugar in a saucepan. Whisk the eggs in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed mixture back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream and stir. Chill thoroughly, and transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions (about 20-25 minutes). After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready. Freeze at least 2 hours (I like to leave it overnight) before serving.