This recipe is adapted from Woman’s Day August 2013 edition.  I was looking for something special to welcome hubby back home from a week long work trip.  Since he loves cherries and chocolate, and ice cream, this was a winning combination here.  And I love the fact that there is no cooking or freezing in a traditional ice cream maker.  Just whip the cream and condensed milk until soft peaks form and add the cherry sauce and chocolate.

• 2 cups pitted cherries
• juice of 1 lemon
• 1/3 cup sugar
• 2 Tablespoons water
• 1 teaspoon almond extract
• 1 pint (16 oz) real whipping cream
• 1 can sweetened condensed milk
• 1 10 oz package chocoalte chunk pieces
• 2 teaspoons vanilla

In a medium sized sauce pan add the pitted cherries, sugar, and water and lemon juice. Stir over heat until mixutre starts to boil.  Reduce heat and continue to stir and cook 10-15 minutes until the mixutre becomes thick and kind of syrup like in texture.  Add almond extract and stir to blend.  Set cherry surup aside and let it cool.

In a large mixing bowl add the whipping cream and the sweetened condensed milk and vanilla.  Beat on high speed until soft peaks form. Pour half the mixture into a loaf pan.  Add half the cherry syrup and half the bag of chocolate chunks.  Use a knife to make strokes through the mixture.  Then add the rest of the whipping cream mixture, then the remaining cherry syrup and chocolate chunks.  Again, run a knife through the mixture in long lines to make swirls.  Cover and freeze at least 4 hours.  Recipe makes about a quart of ice cream.

Share on Facebook

Tags: black cherry, cherry, ice cream