Ben and Jerry’s Cherry Garcia ice cream has always been a favorite of mine, and I’ve been dying to try making it at home. As soon as I saw a bag of fresh cherries in the grocery this spring I grabbed them up and immediately started on a batch of this ice cream. Pitting all the cherries takes some time, but it’s worth it! The amaretto flavor comes through really well in the ice cream and pairs wonderfully with the fresh, sweet cherries.
Cherry Amaretto Ice Cream
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream, separated
- pinch salt
- 6 egg yolks
- 3 cups pitted and chopped fresh cherries, separated.
- 2 tbl. amaretto liqueur
- 3/4 cup chopped dark chocolate
- Combine the milk, sugar, 1 cup of cream and salt in a saucepan over medium heat. Place the egg yolks in a separate bowl. When the milk mixture is warm, pour it slowly into the egg yolks, whisking constantly. Pour the mixture back into the saucepan and heat, stirring constantly, until the mixture reaches 170 degrees.
- Pour the hot egg and cream mixture through a mesh strainer into large bowl (if you have an immersion blender) or a blender. Add the remaining cup of cream and 2 cups of chopped cherries. Pulse the blender until smooth. Stir in the amaretto and refrigerate for several hours, or overnight.
- After the mixture is chilled, freeze in your ice cream maker according to the manufacturer’s instructions. After churning, stir in the remaining cup of chopped cherries and the dark chocolate. Pour into a glass or plastic container and freeze until firm.