My husband keeps buying “No Sugar Added” and “Low-Carb” ice cream full of fake sugar and “natural flavors” as a treat, while my ice cream maker gathers dust on a shelf. I decided to make some homemade ice cream, without all the weird chemicals and additives, as a father’s day treat. We got some (Rainier, I think) cherries in our produce basket last week and I saved a few to use, along with some 70% chocolate chunks, to make a knock-off of my favorite ice cream in my college days, Cherry Garcia. Since this isn’t baking, the amounts of each ingredient I used are approximate. If you want to make this recipe more paleo-friendly, substitute coconut milk for the heavy cream.
4 egg yolks
1/4 c organic cane sugar
3 c organic heavy cream
1 t vanilla extract
1/2 c chopped pitted cherries
1/2 c chocolate chips/chunks
- Whip egg yolks and sugar until sugar dissolves. Continue to whisk in a bowl over a pot of boiling water (make sure the bowl is larger than the pot, so it sits about halfway down into the pot) until the egg yolks thicken.
- Add cream, salt, and vanilla. Mix until blended. Cover and chill for at least 2 hours.
- Prepare ice cream maker for use. Add heavy cream mixture and churn until it becomes a soft-serve consistency. Add cherries and chocolate and continue to mix until well blended.
- Place in a container and freeze. Enjoy!