Cherry Garcia Ice Cream
A perfect copycat of Ben & Jerry's classic recipe.
Servings: 8 servings (1/2 cup per serving)
Ingredients
- 1/4 cup shaved or chopped dark chocolate
- 1/4 cup fresh Bing cherries, halved & pitted
- 2 cups regular or heavy whipping cream
- 1 cup 2% or whole milk
- 3/4 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Place shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.
- Mix cream, milk and sugar in a saucepan. Place saucepan over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot. Remove pan from heat.
- Whisk eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Mix in the vanilla and salt. Slowly add 1 cup of the hot cream mixture to the eggs, whisking constantly. Whisk the warmed egg mixture back into the saucepan and place on medium-low heat. Stir constantly, until mixture thickens, 10 to 15 minutes; do not boil. Remove from heat and allow to cool to room temperature, and then refrigerate it, loosely covered, until chilled (preferably overnight).
- Pour into ice cream freezer and follow the manufacturer's instructions. Add the chilled chocolate and cherries at the very end of processing, just until mixed in.
Notes
- *If you are preparing this recipe as gluten-free, just be sure to use a brand of chocolate that is known to be GF.
- *Nutritional information was calculated using regular whipping cream and 2% milk.
- *You can use canned cherries, but be sure to drain the syrup!
- *Ice cream turns out best when the container is frozen ahead for at least 24 hours, and if the base is completely chilled- at least 8 hours.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 25g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 130mg | Sodium: 55mg | Potassium: 151mg | Sugar: 22g | Vitamin A: 970IU | Vitamin C: 0.7mg | Calcium: 85mg | Iron: 0.9mg