"Ice cream is exquisite. What a pity it isn't illegal!" –Voltaire
Now it’s the hot part of the year that screams for home-made ice cream. And Cherry Chocolate Ice Cream is a no-brainer for me. It not only satisfies my ice cream addition, it takes care of my cherry addiction also while adding a little chocolate for good measure. The ripe juicy cherries combined with the cream, cherry liqueur and chocolate means it’s packed with good flavors and is a perfect treat on a hot day.
Let’s scoop a little ice cream trivia:
· What rock star had a flavor named after him?
Answer: Jerry Garcia. As in Ben and Jerry's flavor, Cherry Garcia!
· Which US state once had a law that banned serving ice cream on cherry pie?
· How many licks does it take to finish one scoop of ice cream?
Answer: About 50 licks.
· What President liked ice cream so much he reportedly had a bill for $200 for ice cream one summer?
Answer: George Washington.
· What’s one of the major ingredients in ice cream?
Answer: Air, without it ice cream would be hard as a rock.
· Who does one out of every five ice cream eater share their treat with?
Answer: Their dog or cat.
· What was the weight of the world’s largest ice cream sandwich?
Answer: 2,500 pounds!
And remember, the next time you’re in Kentucky, be sure not to carry ice cream in your back pocket! No kidding, it’s a law there!
If you’re slightly obsessed with ice cream and cherries like I am, you must try this!
Cherry Chocolate Ice Cream
1½ cups pitted ripe sweet cherries (about ¾ pound)
¾ cup milk
1¾ cups cream, divided
½ cup sugar
A pinch of salt
1 teaspoon lemon juice
2 tablespoons cherry liqueur or Blackberry liqueur
4 ounces semi-sweet chocolate, grated or chopped fine
Place cherries, milk and one cup of the cream, sugar and salt into a medium pan.
Heat on medium heat until the mixture starts to steam.
Lower the heat to warm and let sit for 15 minutes.
Remove from heat and carefully puree with an immersion blender, regular blender or food processor. Remember, it’s hot so do this with care!
Pour mixture into a large bowl.
Stir in the remaining ¾ cup of cream.
Chill for several hours in the refrigerator until totally cold.
In the meantime, grate, chop or shave the chocolate.
Remove the cherry mixture from the refrigerator.
Add the lemon juice and liqueur.
Place mixture into the ice cream maker and churn according to manufacturer’s directions.
Once it is finished, gently fold in the chocolate.
Place in a freezer container in the freezer for several hours until it’s the consistency you like.
Makes one quart
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.