There are few people in the world who love ice cream more than my friend Jeremy. I’m also certain that no one loves cherries more than him. Get the three of them together and, well, it’s best to leave them all alone in a room together.
I’ve watched him send people into store rooms looking for cherry ice cream that was out of stock on the shelves. I’ve seen him pour Cherry Coke over vanilla ice cream in desperation.
At his wedding this winter, he had an ice cream sundae bar in lieu of a cake. Behind the bar was a pint of cherries jubilee ice cream that was reserved for him (the rest of us had vanilla, chocolate and mint chocolate chip; his wife had a pint of butter pecan).
I’m actually surprised that Jeremy and Holly didn’t register for an ice cream maker when they got married. Of all the practical items they could receive, this is one they might actually use to the point of wearing out. We almost bought them one, but cheesed out and gave them cash. To my knowledge, they haven’t bought one. But, I’m sure if they ever do, Jeremy is going to try making cherry ice cream. And, if he does, I would say this…go with frozen cherries. They are easier to chop and deal with when prepping the ice cream base.
- 3/4 cup whole milk
- 2/3 cup granulated sugar
- pinch of kosher salt
- 1 1/2 cups heavy cream
- 1 1/2 tbsp pure vanilla extract
- 1 1/2 cups frozen cherries
- 1/2 cup semi-sweet chocolate chunks
In a medium bowl, whisk the milk, sugar and salt until the sugar is dissolved. Slowly whisk in heavy cream and vanilla. Stir in the cherries and any juices. Cover and refrigerate 1 to 2 hours, or overnight.
Add the base to your ice cream maker, per the manufacturer’s instructions. Start the machine and let mix until thickened, about 15 to 20 minutes. With about five minutes remaining, add the chocolate chunks.