Saturday, August 20, 2016

Chocolate Cherry Ice Cream


I am still having a love affair with ice cream. I think I am actually enjoying making it even more than eating it - strange I know!  This is a little "icier" than other recipes because it is made with heavy cream and milk, so the fat count is lower.  You can substitute half and half for the milk if you would like a richer, creamier product.

The chocolate and maraschino cherries are a great combination, and the touch of cinnamon is an added taste treat.  It's just enough to notice but not overpower in any way.  YUM!

And with "fall weather" several months away in southern California, there will definitely be more frozen treats to share!


Chocolate Cherry Ice Cream

adapted from Butter with  Bread

2 c. heavy whipping cream
2 c. milk (I used whole but 2% is fine; half and half will produce a richer result)
1 c. organic cane sugar
3 T. cocoa
1/4 t. cinnamon (optional  - but it adds a nice flavor)
1/4 c. maraschino cherry juice
20 maraschino cherries, quartered 
1 T. vodka (optional  - will keep it from freezing into a solid brick!)

Mix all of the ingredients together (except the cherries.)  Use an electric mixer for 2-3 minutes to blend them all well.  Pour this mixture into the ice cream maker and let process according to the machine's directions.  About 5 minutes before the ice cream is done, add the quartered cherries. 

Freeze in a quart container for a few hours - at least.




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I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.