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Cherry Garcia Ice Cream

July 21, 2010
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Nothing says summer like ice cream. This is especially true for me and Wilson. It has come to be an anomaly for us not to enjoy ice cream in a day. Though some might find our habit gluttonous, the fact is that ice cream makes us smile and is an important part of surviving and enjoying hot weather.

We frequent a couple of places around town and aren’t strangers to store bought ice cream. But sometimes it’s fun to make our own. It’s not as quick, but it’s much more delicious. However, for the sake of cutting down on preparation time, I chose a recipe that didn’t have to be chilled before going in the ice cream machine. I found a recipe for Cherry Garcia on Annie’s Eats, who got the recipe from Ben and Jerry’s.  I’ve never had Cherry Garcia before, but Wilson loves it (he learned it from his father), and after all, what’s not to like about cherries and chocolate?

The one thing that I did differently from the recipe posted on Annie’s eats, was to use frozen pitted cherries and thaw them with the sugar in a bowl before the ice cream churning. This allows the cherries and sugar to make a wonderful syrup so that the ice cream itself looks and tastes like cherries. We also chopped up a large amount of semisweet chocolate into chunks – using more chocolate than called for in the original recipe. The ice cream came out incredibly rich and full-flavored. It seems to me that we savor our bites a little longer and a little more proudly when we’ve made the ice cream ourselves. And perhaps our smiles are a little wider.

Cherry Garcia Ice Cream

This is the recipe as it appears on Annie’s Eats. I used 1 cup frozen cherries and ½ cup chopped semisweet chocolate.

  • 1/4 cup shaved bittersweet chocolate
  • 1/2-1 cup fresh cherries, pitted and quartered
  • 2 large eggs
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tsp. vanilla extract

Directions:
Place the shaved chocolate and the cherries in separate bowls.  Cover and refrigerate to chill.

In a mixing bowl, whisk the eggs 1 to 2 minutes, until light and fluffy.  Continue whisking and add the sugar, a little at a time.  Keep whisking until completely blended, about 1 minute more.  Add in the cream, milk, and vanilla, and whisk to blend.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.  After the ice cream stiffens, transfer the mixture to an airtight storage container and fold in shaved chocolate and cherries until well incorporated.  Store in the freezer until ready to eat.

Source: adapted from Ben & Jerry’s Ice Cream and Dessert Book by Ben Cohen and Jerry Greenfield, Workman Publishing Company, 1987.

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