Homemade Chocolate Cherry Ice Cream – A Detailed recipe cooking. 
Photo of the dish:Andrew Purcell Time: 6 hours. 40 min Difficulty: Easy Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 1/3 Art. halved pitted cherries (approximately 400 gr. whole cherries)
- 1/2 tbsp. and 2 tbsp. l Sahara
- 1/2 tbsp. dark rum or water
- 1.5 tbsp. whole milk
- 4 yolks of large eggs
- 90 gr. semisweet chocolate, chop
- 30 gr unsweetened chocolate chop
- 1 tbsp. l (15 gr.) Unsalted butter
- 3/4 Art. fat cream
- 1.5 tsp vanilla extract
Recipes with similar ingredients: cherry, rum, milk, eggs, chocolate semisweet, sugar-free chocolate, cream, vanilla extract
Recipe preparation:
- Put a cherry in a medium-sized pot, 2 tbsp. l sugar and rum and cook at a moderate heat until thick, about 20 minutes Remove from heat and let cool, then refrigerate and refrigerate for at least 2 hours.
- Meanwhile, heat the milk in a pan at medium temperature and the remaining 1/2 tbsp. sugar, stirring, until completely dissolved Sahara. Beat egg yolks in a small bowl and gradually add 1/2 tbsp. warm milk mixture. Then pour the egg mass into pan and mix. Cook, stirring constantly, until until the mixture is held on a spoon (the thermometer should show 75 C.) for approximately 15 minutes. Remove from the stove; add semisweet and unsweetened chocolate and butter and leave for 5 minutes, until the chocolate melts.
- Pour the chocolate mixture into a blender and mix until smooth. condition. Pour into a large bowl and mix the cream with vanilla. Put in a cold place for 2 hours or overnight.
- Stir the chilled chocolate mixture in an ice cream maker. Strain cherry mixture leaving syrup. When the ice cream thickens, add mix the cherries evenly. Transfer ice cream to heat-resistant the dishes. Pour the remaining cherry syrup and evenly spread over the surface. Cover the ice cream and freeze within 4 hours, until hardened.
