Lady Behind the Curtain is starting a new link up every month that is a dessert challenge. I am all for a challenge, especially if it involves food. Our challenge this month was to make a dessert using Cherries and Chocolate. That was a no brainer for me. I love ice cream, so I gathered my ingredients so I could make some homemade Chocolate Cherry Ice cream.
- 2¼ c. whole milk
- 1 c. sugar
- 6 egg yolks
- ⅔ c. cherry juice from the bag of frozen cherries
- ⅔ c. half and half
- 1½ c. (thawed) frozen cherries, roughly chopped
- 1 c. bittersweet chocolate, roughly chopped
- Heat the milk and pinch of salt in a 2 qt. saucepan over medium-high heat until scalded. In a separate bowl, beat the sugar and egg yolks together until thick and smooth.
- Whisk a little of the hot milk into the sugar and yolk mixture to temper the eggs, and then very slowly add the rest, whisking continuously. Pour the egg, milk and sugar mixture back into the pan, and cook over medium- high heat, stirring continuously with a wooden spoon, until the custard thickens and coats the back of a spoon (about 5-7minutes).
- Pour the custard mixture into a bowl and allow it to cool at room temperature before placing in the refrigerator.
- When the custard is completely chilled, stir in the half and half and the cherry juice, reserving the cherries. Refrigerate overnight.
- Freeze custard in an ice cream maker according to manufacturer’s instructions. Add the cherries and chocolate pieces when the ice cream is frozen to a soft consistency. Transfer to a container and continue freezing in the freezer for 4-5 hours before serving.
I have been using my ice cream maker more and more. I love experimenting and making new flavors.
What would be your favorite flavor of homemade ice cream?
Check out the other bloggers in the dessert challenge!
Want to see what my daughter made all by herself yesterday?
Don’t they just look scrumptious?
If you get the All You magazine, then you might have seen this recipe in there. That is where she got it from.
She and I are going through all my old magazines and recycling the recipes we want and then getting rid of what’s left to make room for the new magazines I have coming.
My name is Jennifer and I am a magazine junkie!
Okay–enough with the chit chat. Would you like to be able to make these yummy and delicious sweet treats?
Here’s the recipe!
Mint Chocolate Chip Ice Cream Cookies
- 1/2 cup of all purpose flour
- 1/4 cup of unsweetened cocoa
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 4 ounces of bittersweet chocolate
- 4 tablespoons of butter
- 3/4 cup of brown sugar
- 1 large egg
- 1/2 teaspoon of vanilla extract
- 1/4 cup of chocolate chips
- 3 tablespoons of sugar
- 1 pint of mint chocolate chip ice cream
- Preheat oven to 325 degrees.
- Line 2 baking pans with parchment paper.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
- Melt bittersweet chocolate and butter in a double boiler over medium heat. Set aside
- Combine chocolate mixture, brown sugar, egg, and vanilla in a large bowl and beat until it is combined.
- Gradually stir in flour mixture into the chocolate mixture, then fold in chocolate chips.
- Cover and allow it to rest in the refrigerator for about an hour to firm up.
- Take the 3 tablespoons of sugar and put it on a plate.
- After removing from the refrigerator, roll dough into 16 1 and 1/2″ balls, then roll each in sugar.
- Transfer balls to cookie sheet and bake until cookies are puffed and lightly browned, 12 to 15 minutes.
- Transfer cookies to a plate to cool.
- Arrange 8 cookies bottom side up.
- Top each with a small amount of ice cream.
- Top with a second cookie, bottom side down, pressing together slightly.
- Wrap each in plastic wrap and place in the freezer until firm, about 1 hour.
During the month of December, we have tons of birthdays and anniversaries. This year is my son’s 16th birthday and his request was for a homemade ice cream cake. Those things are EXPENSIVE at the store and at DQ. I found out that they are SO easy to make and taste oh, so yummy!
Here is the recipe. It is quickly becoming a requested dish around here.
1 box of chocolate cake mix
1 half gallon of your favorite ice cream
1 tub of your favorite icing
Bake the cake according to package directions. Only use half of the batter so that you have room in your pan for the ice cream and the icing. While the cake is cooking, set the ice cream out so that it can thaw and get spreadable.
Take the cake from the oven when it is done cooking and allow it to set for about 20 minutes. Once it has cooled a bit, begin taking your ice cream and spreading it on your cake. Place the cake in the freezer for about 2 hours so that it can freeze.
Take the cake out of the freezer and apply your icing. After spreading on the icing, place it back in the freezer until ready to serve.
Remove from the freezer about 15 minutes before serving. Use a knife heated with water to slice the cake.
I promise you that you will LOVE this cake!
- 1 gallon snow (16 cups)
- 1 cup white sugar
- 1 tablespoon vanilla extract
- 2 cups milk
- Gather snow and place in a large, clean bowl. Stir in sugar and vanilla to taste, then stir injust enough milk for the desired consistency. Serve at once or freeze until later.
I promise…you will LOVE this stuff!