Cherry Garcia Ice Cream

Makes 1.5 Litres
by Tenina Holder

I was just feeling a little cherry envy! I have found that frozen cherries this year are amazing and in abundance and so this seemed the perfect way to bring my fave chocolate and my new fave cherries together in one awesome dessert for the family Sunday night dinner. Thanks to FrozBerries for the cherry love. Go get yours in any state, but they are in Malaga in WA and you should really check out all of their yummy stuff. Bring a freezer bag with you. (But you have to think ahead for this to be ready to serve guests, at least 24 hours!)

If you are confused as to what Cherry Garcia flavour is, I first discovered the addiction in the USA (naturally) and a little pot of Ben and Jerry's iconic flavour. Instant love. Chocolate, sour cherries, vanilla bean ice cream with just a hint of almond. YUM.

Happy Ice-Creamery.

Need

  • 2 large eggs
  • 150 g golden caster sugar
  • 2 tsp vanilla bean paste
  • 1/2 tsp almond essence
  • 220 g whole milk
  • 600 g pure cream
  • 200 g dark chocolate chips or shaved block
  • 300 g frozen sour cherries

Do

1  

Place eggs, sugar and vanilla into TM bowl and whip 4 min/37°C/speed 4.

2  

Add almond essence, milk and cream and blend 5 sec/speed 5.

3  

Pour into large flat tray and freeze for several hours until almost solid.

4  

Cut into pieces and place into TM bowl, about 1/2 at a time and blend 20 sec/speed 8 with the aid of a spatula as required. Return to tray and freeze until very solid.

5  

Repeat the blending process as above, and then stir through the chocolate and cherries with a spatula until well combined and the ice cream has started to change colour. (We are going for marbled here!)

6  

Return to the freezer and serve as desired.

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