Cherry Truffle Ice Cream
Baking and Desserts | World cuisine
⏳ Time
4 hours
🥕 Ingredients
7
🍽️ Servings
8
Description
Cherry Truffle Ice Cream
Ingredients
- Cherry - 17.6 oz
- Sugar - 0.3 cups
- Cream 22% - ½ cup
- Kirsch - 1 tablespoon
- Meyer Lemon Juice - 1 teaspoon
- Liquid dark chocolate - 3.5 oz
- Vanilla Ice Cream - 3 lbs
Step by Step guide
Step 1
Wash the cherries, cut them in half, and remove the stems and pits.
Step 2
In a small saucepan, combine the cherries, sugar, and kirsch. Heat over medium heat, stirring occasionally, until the cherries soften and the cherry juice thickens to a syrup-like consistency. Add the lemon juice and stir. Remove from heat, cover tightly, and refrigerate for at least 1 hour.
Step 3
Break the chocolate bar into pieces. The chocolate should preferably be at room temperature.
Step 4
In another small saucepan, heat the cream over medium heat until it begins to boil. Remove from heat and add the chopped chocolate, letting the mixture sit for 3 minutes. Then stir with a wooden spoon until the chocolate is completely melted. Allow the chocolate ganache to cool to room temperature.
Step 5
Take the prepared vanilla ice cream out of the freezer and place it in the refrigerator for 10 minutes to soften slightly. This will make it easier to mix with the other ingredients.
Step 6
Remove the ice cream from the refrigerator. Get a clean ice cream container. Fill 1/3 of the container with ice cream, then randomly layer a third of the cooled cherry mixture and a third of the chocolate ganache on top. Using the back of a wooden spoon, gently swirl the ice cream in a figure-eight motion. This should create a beautiful, intricate pattern. Repeat this step with the remaining ice cream two more times, layering new ice cream and gently incorporating the chocolate and cherries.
Step 7
Close the container and place it in the freezer for 2 hours before serving or further storage.
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