Homemade Cherry Garcia Ice Cream

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

pinch salt

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!

 

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