|Looks can be deceiving, this is bittersweet!|
|Anyone else play Hi-Ho Cherry-O as a kid?|
|Just ignore the Cheez-Its...|
|The cherry guts and pitless cherries|
The whole mixture is chilled in the fridge, thoroughly chilled. This was my downfall. I thought it was chilled enough but I would recommend refrigerating overnight just to be safe. Once the mixture is cold, it is added to the ice cream maker. At this point, I stirred in the pitted cherries. In theory, the mixture should congeal into ice cream and be served immediately.
However, in my experience, I had some trouble with the ice creaming part so froze the pseudo-soupy chocolate ice cream until it was solid. It was still scoopable and delicious, just required some extra time to thaw. It's really hard to mess up chocolate!
|Who do I think I am, a blogger??|
|Shut the front door, this ice cream was amazing|
adapted from Food52
- 3 cups of half-and-half, divided
- 1 cup of sugar
- 3/4 cups Dutch cocoa powder
- Pinch of salt
- 1/2 teaspoon espresso powder
- 3 Tablespoons corn starch
- 6 oz. bittersweet chocolate, chopped
- 3 Tablespoons chocolate liqueur (optional)
- Cherries (optional)
- Combine 1.5 cups of half and half, sugar, cocoa powder, espresso powder and salt into a pan.
- Heat and mix until the liquid is warmed.
- Meanwhile, mix the remaining half and half and corn starch together. Pour into the pan with the chocolate mixture.
- Allow the mixture to heat until it comes to a soft boil. Stir in the chopped chocolate and liqueur.
- Once the chopped chocolate is melted, place wax paper against the mixture. The paper should be as flush to the mixture as possible so a skin doesn't form on the chocolate.
- Allow the mixture to chill thoroughly in the fridge, preferable overnight.
- Once the mixture is chilled, add to your ice cream maker according to the manufacturer instructions.
- While the ice cream is churning, add the cherries or raspberries or chocolate chips or anything else your heart desires (or nothing).
- Serve and consumer immediately!