Dark chocolate, luscious sour cherry jam, and toasted almonds combined in this decadent Chocolate Cherry Almond Ice Cream.
Chocolate Cherry Almond Ice Cream
Hello, my friends. I am excited to share the great news. After exhausting heat, one wave after another, the weather has finally settled. We’ve been having a lovely, comfortably warm situation outside. And most importantly – there’s no that horrible humidity! Thus, I can officially cancel my ice cream season. Just kidding, though. There’s no such thing like “wrapping up the ice cream season”. I am going to embrace this summer as much as possible meaning you’ll see a lot of ice cream in August and September (And probably in fall as well).
Indeed, I have just made a new batch of ice cream. Hopefully, I don’t screw anything, and I can share the recipe in September. I know that since I moved to Halifax, I haven’t shared any funny stories which involve coyotes, skunks, or cats like this one. I have not met any coyote or skunk yet. But at least I can occasionally share some
ludicrous entertaining stories from my food blogger’s life.
So, some time ago (When it was still outrageously hot) I made this Chocolate Cherry Almond Ice Cream. I honestly wanted to skip the photography part, but then I had a vision on styling, and I decided to be strong. It was horribly hot (Did I mention this already?) I was highly concentrated playing with angles and props. The ice cream was melting insanely fast. That fast that I needed to grab firm scoops instead of the melted ice cream and wash the cup. In fact, I could have had a bath myself.
Remember I was talking about taking hundreds of photos one day? I think this time it took less time from start to finish (Minus the time needed for rearranging and cleaning the props). I was happy I was able to limit myself to the number of photos (But I think the main reason was that I didn’t want to take fresh ice cream again!)
I was about to wrap it up, and I decided to look at my camera. Finally. Normally I do this regularly, but this time I was able to handle the needed settings quickly. Besides, it was freaking hot (Remember?), so I guess I got frazzled.
All of a sudden, I saw a very nice message in the right-top corner of my camera: “No Card in Camera”. WHAAAAAAAT? Silly Ben! How didn’t you see this?
Honestly, I considered giving up the second time. Still, I pulled it together and started it over.
Disassembling the props. Cleaning the props. Fresh ice cream scoops (By this time I was basically run out of the ice cream which had not softened). Assembling the props. Trying to recreate the previous ambiance. Sadly, I felt the previous settings were the way better.
I’ve got a good piece of advice, my friends. Please do check if you have a memory card in your camera before you start.
This Chocolate Cherry Almond Ice Cream turned out delicious and insanely rich. There’s a thing. I do like decadent ice cream flavors. However, I found out this version to be too decadent and thick. I also realized that chocolate isn’t my favorite ice cream flavor either. Don’t get it wrong, though. It’s delicious ice cream. But it was the least delicious ice cream I’ve made this summer. I believe substituting one cup of heavy cream for light cream (5 or 10%) or using more milk would result in better, less heavy, texture. On the other hand, the combination of flavors is well-balanced, and it will certainly please all chocolate lovers.
Cheers for now,
And check your camera, too.
- 1 cup milk
- 2,5 cups whipping cream
- 100 gr. dark chocolate (70% or higher), chopped
- 1/3 cup dark cocoa powder
- 5 egg yolks
- 2 tbsp sugar or more, to taste
- 1 tsp. vanilla extract
- a good pinch of salt
- 1 cup toasted and chopped almonds
- 2/3 cup sour cherry jam
- In a saucepan heat the milk and cream just until it starts to simmer.
- In a medium bowl whisk together the yolks, salt, sugar, and cocoa powder.
- Add about 1 cup of the hot milk&cream mixture to the eggs, and whisk until smooth. Incorporating the hot cream in two steps will help prevent the eggs from scrambling.
- Add the egg mixture into the pan with the remaining hot cream.
- Return the mixture to the saucepan and continue cooking over low heat and not allowing to boil, constantly mixing, for about 7-10 minutes.
- Remove from heat. Add the chopped chocolate and let stand few minutes then stir until combined. Cool completely then refrigerate until cold.
- Once the custard has cooled, place it in an ice cream maker and follow the manufacturer's directions for use, normally it takes between 25 and 35 minutes. One minute prior to the end of the cycle, add the chopped almonds.
- Transfer the ice cream into a container. Add the sour cherry jam and using a spatula, slightly combine it with the ice cream.
- Freeze for a few hours.