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Cherry Chocolate Chunk Ice Cream

Prep Time15 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Cherries, Ice cream
Servings: 4


  • 1 C whole milk
  • 3/4 C granulated sugar
  • 2 1/2 Tbsp granulated sugar
  • 2 C heavy cream
  • 1 pinch salt
  • 1 vanilla bean or 1/4 tsp vanilla extract
  • 6 large egg yolks
  • 1/2 C cherries stemmed, pitted and chopped
  • 4 oz dark chocolate


  • In a medium saucepan over medium heat, combine milk, 1 cup of cream, 3/4 cup of sugar, salt and 1/4 tsp vanilla. Stir until sugar is dissolved. Cover and remove from heat. Let sit for 30 minutes.
  • Beat egg yolks in a medium bowl. Slowly drizzle cream mixture into beaten yolks, whisking constantly. Pour roughly 1/3 of your hot liquid into the eggs. Transfer egg mixture back to the saucepan. Return to medium heat, cooking until thickened and lightly coats a a spatula.
  • Pour through a fine mesh strainer into a medium bowl. Stir in remaining cream and vanilla. Stir over an ice bath until cool.
  • Cover and chill overnight.
  • When you are ready to continue, chop room temperature dark chocolate.
  • Remove cherry pits and quarter. Toss cherries with 2 1/2 tbsp sugar. Chill, stirring every 10 minutes or so.
  • Begin churning your ice cream. Add egg and cream mixture to your frozen mixer bowl. Mix according to manufacturer's directions. Continue churning until ice cream has thickened significantly.
  • Stir in chopped chocolate and cherries, discarding cherry liquid.
  • Transfer to a freezer safe container. Freeze overnight for best results. Allow to sit at room temperature for 5-10 minutes prior to scooping.


An original recipe from Baked by Rachel