Cherry Chocolate Almond Ice Cream
Ingredients:
1 cup whole milk
3/4 cup sugar
Pinch of salt
2 cups heavy cream
2 cups whole almonds, toasted and coarsely chopped*
5 large egg yolks
1/4 tsp almond extract
1 cup well-drained Sour Cherris in Syrup or Candied Cherries, coarsely chopped**
Fudge Ripple
Get ready for these instructions.
Warm the milk, sugar, salt and 1 cup (250 ml) of the cream in a medium saucepan. Finely chop 1 cup of the almonds and add them to the warm milk. Cover, remove from the heat, and let steep at room temperature for 1 hour.
Strain the almond-infused milk into a separate medium saucepan. Press with a spatula against the strainer to extract as much flavor from the almonds as possible. You can also pick up handfuls of the almonds and squeeze out all the liquid possible. Discard the almonds.
Rewarm the almond-infused milk Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constanly over medium heat with a heatproof spatula, sraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir in the almond extract and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's insturctions. During the last few minutes of churning, add the remaining 1 cup chopped almonds. When your remove the ice cream from the machine, fold in the chopped cherries.
*To toast almonds spread nuts in an even layer on an ungreased baking sheet. Place the sheet in a preheated 350 deg. F oven for 10 to 12 minutes, stirring once or twice while baking. Snap an almond in half: if they're done it should be lightly golden brown throughout. Let amonds cool completely befor using.
Strain the almond-infused milk into a separate medium saucepan. Press with a spatula against the strainer to extract as much flavor from the almonds as possible. You can also pick up handfuls of the almonds and squeeze out all the liquid possible. Discard the almonds.
Rewarm the almond-infused milk Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constanly over medium heat with a heatproof spatula, sraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir in the almond extract and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's insturctions. During the last few minutes of churning, add the remaining 1 cup chopped almonds. When your remove the ice cream from the machine, fold in the chopped cherries.
*To toast almonds spread nuts in an even layer on an ungreased baking sheet. Place the sheet in a preheated 350 deg. F oven for 10 to 12 minutes, stirring once or twice while baking. Snap an almond in half: if they're done it should be lightly golden brown throughout. Let amonds cool completely befor using.
**Candied Cherries (makes 2 cups)
1 lb (450 g) cherries, fresh or frozen
1-1/2 cups (375 ml) water
1 cup (200 g) sugar
1 Tbsp freshly squeezed lemon juice
1 drop almond extract
Remove the stems and pit the cherries. Heat the cherries, water, sugar, and lemon juice in a large nonreactive saucepan or skillet until the liquid starts to boil.
Turn down the heat to a low boil and cook the cherries for 25 minutes, stirring frequently during the last 10 minutes of cooking to make sure they are cooking evenly and not sticking.
Once the syrup is reduced to the consistency of maple syrup, remove the pan from the heat, add the almond extract, and let the cherries cool in their syrup. They can be kept in the refrigerator for up to 2 weeks.
To use, drain the cherries in a strainer for about 1 hour. Save the syrup to pour over pancakes - heavenly!
Fudge Ripple (makes 1 cup)
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 Tbsp unsweetened Dutch-process cocoa powder
1/2 tsp vanilla extract
Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 Tbsp unsweetened Dutch-process cocoa powder
1/2 tsp vanilla extract
Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
Just an end note. Totally worth the time.
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