Black Forest Ripple Ice Cream

By shirl1_

Ingredients

• 12 ounce(s) (fresh or frozen and thawed) pitted cherries, halved
• 1/4 cup(s) sugar
• 2 cup(s) very cold heavy cream
• 1 can(s) (14-ounce) sweetened condensed milk
• 1 teaspoon(s) pure vanilla extract
• 4 ounce(s) (about 1 cup) bittersweet chocolate chunks
• Ice cream cones, for serving

Details

Adapted from Womansday.com

Preparation

Step 1

1.Place the cherries, sugar, and 2 tablespoons water in a large saucepan. Bring the mixture to a boil, then reduce heat and simmer, stirring often, until the cherries break down and the liquid turns to a thick syrup, 10 to 12 minutes. Transfer to a bowl and refrigerate until cool, about 15 minutes.

2.Using an electric mixer, beat the cream, condensed milk, and vanilla in a large bowl on medium-high until stiff peaks form, 3 to 4 minutes. Gently fold in the chocolate chunks.

3.Spoon half the cream mixture into a 4 1/2- by 8 1/2-inch loaf pan or 1 1/2-quart freezer-safe container. Spoon half the cherry mixture on top. Using a knife, swirl the cherry mixture through the cream. Repeat with the remaining cream and cherry mixture. Freeze until set, at least 4 hours. Once set, cover with plastic wrap and freeze for up to 2 weeks.