This is SO good. Really. And simple. And easy. (Is that redundant?) And I can't believe there has to be other kinds of ice cream... and ice cream makers. Why? There's no need.
Easy Dark Chocolate Ice Cream with Dark Cherries adapted from Cook's Country via Foodday/Oregonian
4 oz. bittersweet chocolate, chopped fine I used Theo's 70% Dark Chocolate because it's tasty and doesn't have soy in it - Jeff's allergic.
1/2 c. sweetened condensed milk
1/2 tsp. vanilla
pinch of salt
1 1/4 c. cold whipping cream
1/2 c. dark cherries, halved or quartered
In a small saucepan over medium heat combine chocolate and condensed milk and stir until chocolate is melted. Stir in vanilla and salt. Let cool.
With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Transfer chocolate mixture to a large bowl. Whisk a third of the whipped cream into chocolate mixture. Add cherries. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in an airtight container until firm, at least 6 hours or up to 2 weeks. Serve.
Makes 1 quart.
Did you catch that? No eggs. No ice cream maker. Very happy me. Very happy friends who can't eat eggs.
The recipe from the magazine/newspaper includes some instant coffee or espresso powder and does not include cherries.
We're working on reducing our refined sugar intake. And I might explore using evaporated milk with some agave syrup instead of the sweetened condensed milk.
And as Jeff's not a big fan of chocolate ice cream (we'll see after he tries this!) I'd like to experiment with other flavors. Cherry alone would be amazing. White chocolate and cherry. Blackberry. Banana!