Roasted Cherry and Chocolate Ice Cream

By Alqualonde

With Bing cherries available locally and a few other simple ingredients nearby, I couldn’t help but combine a few of my favourite flavours to make a ridiculously delicious treat. Freezing raw fruit within ice cream can yield an icy texture and not a lot of flavour. Roasting fresh cherries, however, not only softens them, but allows them to be the star attraction.

Ingredients

• Custard Base
• 6 egg yolks
• 2/3 cup granulated sugar
• 1-1/2 cup whipping cream (35%)
• 1-1/2 cups milk
• Half vanilla bean (split and scrape seeds) or 2 tsp vanilla
• Roasted Cherries
• 2 cups Bing cherries
• 1/2 cup granulated sugar
• 2 tsp cornstarch
• 1 tbsp lemon juice
• Chocolate Ganache
• 1/2 cup whipping cream (35%)
• 4 oz (115 g) chopped good-quality dark chocolate

Details

Adapted from canadianliving.com

Preparation

Step 1

Custard Base: In heavy-bottomed saucepan, whisk egg yolks with sugar until combined. Whisk in whipping cream, milk and vanilla bean. Cook over medium heat, stirring frequently, until thick enough that distinct trail remains after finger is drawn across back of spoon, about 15 minutes. Refrigerate 12 hours or overnight. Freeze in ice cream machine according to manufacturer’s directions.

Roasted Cherries: Meanwhile, toss cherries with sugar and cornstarch and scrape into 9-inch (2.5 L) square baking dish. Bake in 400°F (200°C) oven, stirring after 16 minutes, until juices have thickened, about 30 minutes. Make sure that the sugar mixture does not bubble over during roasting. Stir in lemon juice. Cool completely.

Chocolate Ganache: Meanwhile, bring whipping cream to a boil over medium-high heat; pour over chocolate in a heat-proof bowl. Whisk until melted and smooth.

Layer ice cream, cherries (and sauce) and ganache into freezer container; swirl with knife. Freeze until firm.