Wednesday, August 5, 2015
Cherry Amaretto Chocolate Chip Ice-Cream
We recently hosted a "boozy ice-cream contest" with friends, taking their suggestions for flavor blends. This is one of the results and it's so darn good. You simply need to plan ahead so you can soak your cherries in the Amaretto for 2 weeks before making the ice-cream.
Cherry Amaretto Mixture (2 weeks in advance):
24 fresh cherries, pitted and quartered
1 cup Amaretto
1 cup sugar
Stir together, cover and refrigerate 2 weeks.
When ready to use, or the day before, cook over very low heat to thicken, stirring often. Remove from heat and completely chill in your refrigerator.
Vanilla Ice-Cream Base:
2 egg yolks, beaten
2 cups 1/2 and 1/2
1 1/3 cup sugar
2 cups heavy cream
1 tbls. vanilla paste
Mix all ingredients thoroughly. Cook over low heat until it's a thin custard consistency, stirring often. Chill several hours in your refrigerator until mixture is chilled through.
3/4 cup mini chocolate chips (added at the end of making the ice-cream)
Put vanilla base in ice cream maker and churn according manufacturers directions. When ice cream has thickened, slowly pour in cherry mixture and 3/4 cup mini chocolate chips and blend well. Scoop ice-cream into containers and freeze.