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Chocolate Cherry Ice Cream



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Fresh Sweet Cherries with Stems
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La Belle Cuisine


Chocolate Cherry Ice Cream

Gourmet July 1988

6 cups (about 2 pounds) dark
sweet cherries, pitted
3/4 cup sugar
1/4 cup fresh lemon juice
2 tablespoons kirsch
2 cups heavy cream
1 cup milk
6 large egg yolks
3 tablespoons unsweetened
cocoa powder
1 teaspoon vanilla extract
4 ounces fine-quality bittersweet or
semisweet chocolate, chopped

In a saucepan combine 3 cups of the cherries, 1/4 cup of the sugar, and
the lemon juice, bring the mixture to a boil, and simmer it, covered, for 5
minutes. Simmer the mixture, uncovered, stirring occasionally, for 10 to
15 minutes, or until most of the liquid has evaporated and the mixture is
very thick, and in a food processor purée it with the kirsch.
In a heavy saucepan combine the cream and milk and bring the mixture
just to a boil. In a bowl whisk together the yolks, the remaining 1/2 cup
sugar, the cocoa powder, sifted, and a pinch of salt until the mixture is
combined well, add the cream mixture in a stream, whisking, and transfer
the mixture to the heavy pan. Cook the mixture over moderately low
heat, stirring constantly with a wooden spoon, until it coats the spoon
(175 degrees F. on a candy thermometer), strain the custard through a
fine sieve into a metal bowl, and whisk in the cherry purée and the vanilla.
Set the metal bowl in a larger bowl of ice and cold water and let the cherry custard cool completely, stirring occasionally. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions until the ice
cream is almost firm, add the remaining 3 cups cherries, chopped coarse,
and freeze the ice cream until it is firm. Makes about 2 quarts.

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Life is just a bowl of cherries...
We all scream for ice cream!

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