Step-by-step method

At a glance

You'll be stewing cherries with rum and folding them into a silky mascarpone-cream base infused with dark chocolate—the trickiest part is getting the texture right during freezing, whether you're using an ice cream maker or stirring by hand in the freezer. The good news is most of the work happens hands-off once everything's chilled and churning, though you'll want to plan ahead since the whole process takes about 3.5 hours from start to finish.

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Prep the cherries and add sugar

Wash and pit all the cherries. Set half aside and tip the other half into a stainless steel pot, then sprinkle over two tablespoons of sugar, ideally cane sugar.

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500 gram
Cherries

20 gram
Brown Cane Sugar
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Stew and blend

Turn the heat up to full, keeping an eye on the pot and stirring. The cherries will start releasing their juice, softening and filling the kitchen with their aroma. Cook until soft, then blend with a hand blender.
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Add the alcohol

Add the remaining half of the cherries along with the alcohol – rum or cherry liqueur. We used a wonderful rum in which morello cherries had been macerated. Delicious! Stew again until the added cherries have softened. Let the mixture cool completely.

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10 milliliter
Rum

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Melt the chocolate into the cream

Bring the cream to a boil in a saucepan. Take it off the heat and break the chocolate into it. Stir until smooth and let it cool as well.

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200 milliliter
Whipping Cream 33%

100 gram
60% Dark Chocolate
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Stir in the mascarpone and sugar

Whisk the cream and mascarpone together by hand. Sweeten with a little sugar, but don't overdo it, since the cherries and chocolate will already add plenty of sweetness.

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250 gram
Mascarpone

10 gram
Powdered Sugar

200 milliliter
Whipping Cream 33%
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Freezer or ice cream maker

Pour the cream and mascarpone mixture into an ice cream maker and let it churn. If you don't have an ice cream maker, put it in the freezer and stir as often as possible.
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Fold in and chill to finish

Once the ice cream is ready, add the chilled cherries and mix in very gently. Pour the cooled chocolate over the top and fold it in lightly with a large spoon so it streaks through the ice cream. Put the finished ice cream back in the freezer for another two hours to firm up.

Cherry Ice Cream with Chocolate

Name: Dreamy Cherry Chocolate Ice Cream
Prep time: 20 min
Cook time: 252 min
Total time: 392 min
Yield: 4
Cuisine: Italian
Ingredients: 20 gram Brown Cane Sugar; 250 gram Mascarpone; 10 gram Powdered Sugar; 100 gram 60% Dark Chocolate; 400 milliliter Whipping Cream 33%; 500 gram Cherries; 10 milliliter Rum

bohynekuchyne

Prep 20 min Cook 4 h 12 min

Plus 2 h of resting (not counted in active time)

7 Ingredients

7 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

20 gram
Brown Cane Sugar
250 gram
Mascarpone
10 gram
Powdered Sugar
100 gram
60% Dark Chocolate
400 milliliter
Whipping Cream 33%
500 gram
Cherries
10 milliliter
Rum

About this recipe

All it takes is a bit of creative thinking, combining flavours, and using seasonal fruit. Cherries gently stewed with a splash of rum or cherry liqueur, a rich base of cream and mascarpone, and dark chocolate to finish things off. That's got to taste amazing!

Gluten-free Vegetarian Desserts Indulgent treats

Step-by-step method

At a glance

Prep the cherries and add sugar

For this step

Stew and blend

Add the alcohol

For this step

Cherry Ice Cream with Chocolate

Ingredients — what you'll need

About this recipe