Frosty Fridays: Cherry Almond Chip Ice Cream

July 10, 2015

It’s official: the dog days of summer have arrived, and boy, are they hot. Short of spending our afternoons poolside or dozing in front of a fan, the quickest way we know to cool down is with a scoop (or two!) of arctic-cold ice cream. Our latest batch is a goody bag of well-loved flavors, from candied cherries to nutty almonds to chunky chocolate chips. Chop, stir, freeze and relish the sweet, sweet satisfaction of a cone well crafted.

WHAT YOU’LL NEED4 ounces semisweet chocolate, chopped

1 teaspoon coconut oil

1 cup whole milk

¾ cup sugar
1ž8 teaspoon salt

2 cups heavy cream

2 cups slivered almonds, toasted

5 egg yolks

¼ teaspoon almond extract

1 cup candied cherries, chopped

HOW TO MAKE IT
In a double boiler over medium heat, mix the chocolate and coconut oil. Stir occasionally until completely melted. Pour melted chocolate onto a baking tray lined with parchment paper and place in the freezer to harden. Once hardened, break or chop into small pieces.In a saucepan, mix milk, sugar, salt and half of the heavy cream and gently warm. Add half of the almonds and cover. Remove from heat and set aside for one hour. Strain well and discard almonds.In a separate bowl, whisk egg yolks and set aside. Have your remaining heavy cream ready in a large bowl, with an ice bath nearby.Gently reheat the strained milk mixture and, once warm, slowly add the milk to the egg yolks, whisking constantly. Scrape the mixture back into your saucepan and heat until a thin custard forms, stirring the whole time. Pour the custard into the remaining heavy cream, using a strainer if necessary. Stir in the almond extract and mix well over your ice bath as the mixture cools. Refrigerate for one hour.Remove from fridge and pour mixture into your ice cream maker. Five minutes before the ice cream is done, add the remaining almonds and chopped chocolate. Once finished, remove from the ice cream maker and gently fold in the cherries. Freeze according to manufacturer instructions.

Dreaming of more ice cream? Our frozen favorites are right this way.

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