Sweet Bites: Chocolate-Cherry-Fudge Ripple Ice Cream

Chocolate-Cherry-Fudge Ripple Ice Cream with an extra dose of Fudge Ripple drizzled on top

The Occasion: Cherry season is here (and going quickly). Plus chocolate. Plus we all scream for ice cream. Is that enough of an occasion for you? Yes, I thought so, me too.
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I am in love with my bright red Cuisinart ice cream maker and have vowed to make at least a few batches of the frozen good stuff each summer. I’ve tried many different recipes – for sorbet, Philly style ice cream, custard style ice cream, gelato – but none have resulted in a dessert as creamy, rich, and decadent as this one from David Lebovitz. 

​Want some sweet tunes from the Preservation Hall Jazz Band and Tony Joe White to accompany the ice cream dream? Here you go.

So do not pass go, don’t wait another minute, go on and get you some! It’s going to take a little time and advance planning is necessary. Don’t worry, it’s worth it. 

Click on the photos to enlarge them and read the captions.

Printable Recipe- Chocolate-Cherry-Fudge Ripple Ice Cream
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Chocolate-Cherry-Fudge Ripple Ice Cream
Recipe source: The Perfect Scoop by David Lebovitz via The Brewer and The Baker blog
 
INGREDIENTS:

For the ice cream

• 2 cups heavy cream, divided
• 4 Tbsp Dutch-process cocoa powder
• 5 oz good semisweet chocolate, chopped
• 1 cup whole milk
• 3/4 cup sugar
• 1/4 tsp salt
• 5 large egg yolks
• 2 tsp vanilla extract

​For the roasted cherries:

• 1/2 lb cherries, pitted and halved
• 1 Tbsp sugar

For the fudge ripple:

• 1/2 cup sugar
• 1/3 cup light corn syrup
• 1/2 cup water
• 6 Tbsp Dutch-process cocoa powder
• 1/2 tsp vanilla

 
DIRECTIONS:

• Warm 1 cup cream with the cocoa powder and whisk thoroughly.
• Bring to a boil and then simmer for 30 seconds, whisking constantly.
• Remove from heat, add the chocolate, and stir until smooth. Then stir in the remaining cream.
• Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible.
• Set a mesh strainer over the bowl.
• Warm the milk, sugar, and salt in the saucepan.
• In a separate medium bowl, whisk the yolks together.
• Slowly whisk the warm milk into the egg yolks and then pour the yolk mixture back into the saucepan.
• Stir the mixture constantly over medium heat, scraping the bottom, until the mixture thickens and coats the back of your spoon.
• Pour the custard through the strainer and stir it into the chocolate mixture until smooth.
• Add the vanilla.
• Set the bowl in an ice bath (put several cups of ice into the sink and fill with a few inches of water).
• Stir every 15 minutes until cool and then chill mixture thoroughly in the fridge (~2 hours).
• While the ice cream is chilling, roast the cherries and make the fudge ripple.
• Preheat the oven to 425° F.
• Toss cherries with sugar and place in a small baking dish.
• Bake for 20-25 minutes and let cool slightly before chopping the cherries into small pieces.
• Transfer the cherries to a covered bowl and refrigerate thoroughly.
• To make the fudge ripple, stir together the water, sugar, corn syrup and cocoa over medium heat until bubbles begin to form around the edges.
• Let boil for 1 minute, stirring constantly, and then remove from heat.
• Stir in vanilla.
• Let cool and then store in a jar in the fridge (will keep for several weeks). The fudge ripple must be completely chilled to use.
• Pour the chocolate custard into your ice cream maker and freeze according to manufacturer directions.
• Transfer 1/3 of the ice cream into the storage container.
• Drizzle 2 Tbsp of fudge ripple and half of the cherries over top.
• Repeat, with the next 1/3 of the ice cream, 2 Tbsp fudge ripple and remaining cherries.
• Transfer the last of the ice cream to the bowl, drag a spoon or a knife held upright through the bowl in a figure 8 pattern to lightly swirl.
• Cover with a lid, and freeze completely.

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What's your favorite flavor?