Chocolate and Cherry Ice Cream Name New Maker


After almost 20 years of dedicated service, my beloved Cuisinart ice cream maker has bitten the dust. It was a relatively inexpensive countertop model that could churn a batch of soft drinks in about 30 minutes, thanks to a box I kept stored in the freezer. After two decades of use, the motor struggled to spin the cartridge, and the liquid inside the cartridge lost its freezing power.

I recently replaced it with a similar model from another brand. With temperatures nearly 100 degrees in the forecast, it’s time to christen the new one.

One of the benefits of making ice cream at home is being able to create new flavors. It’s the one you aren’t likely to find in the grocery store. The base is malted chocolate milk and a cherry swirl. My inspiration was a bag of fresh cherries and some chocolate malted milk powder.

The base is a cooked mixture of milk, heavy cream, chocolate malted milk powder (I used Carnation, but Ovaltine would work too), egg yolks and sugar.

A simple touch of xanthan gum, a polysaccharide made from fermented sugars, helps give ice cream a smooth, creamy texture by preventing the formation of large ice crystals. It is not essential, but the ice cream will have a better texture if you use it. Look for it in the baking aisle with gluten-free products.


Makes: 1-1 ½ pints.

2 cups of frozen sweet cherries (juice included) or 3 cups of very ripe pitted fresh sweet cherries

Juice of ½ lemon

10 tablespoons of sugar, divided use

1 ½ cup whole milk

1 ½ cup heavy cream

¾ cup of powdered chocolate malted milk

3 egg yolks

¼ teaspoon xanthan gum (optional, see note)

Pinch of salt

2 teaspoons of vanilla extract or paste

Freeze the bowl of an ice cream maker according to the manufacturer’s instructions.

In a small saucepan, combine the cherries, lemon juice and ¼ cup of water and bring to a boil. Reduce the heat and cook, stirring frequently, until the cherries have released their juice and the pulp has softened.

Transfer the cherry mixture to a blender and blend until smooth. Pour through a colander into a medium heatproof bowl, using the back of a spoon or ladle to push the juice and pulp through; remove all parasitic pits. Add 4 tablespoons of sugar to the hot liquid and stir until the sugar has dissolved. Cover and refrigerate.

In a 2 quart saucepan, combine milk, cream and malted milk powder over medium heat until simmering.

While the milk mixture is heating, whisk together the egg yolks, remaining sugar, xanthan gum and salt in a large heatproof bowl. Slowly add hot milk, whisking constantly. Place a colander over the pan and pour the cream / yolk mixture through it into the pan.

Lower the heat to low and cook the base until it thickens slightly.

Remove from the heat, stir in the vanilla and let cool slightly, stirring occasionally to prevent the formation of a skin. Squeeze a piece of plastic wrap directly onto the surface and refrigerate until chilled.

To Freeze: Transfer the chilled base to the ice cream maker and freeze according to the manufacturer’s instructions. Add the cherry mixture during the last moments of churning.

Transfer ice cream to a container with a tight-fitting lid and freeze for at least 12 hours before serving.

Note: Adding a small amount of xanthan gum – no more than a quarter teaspoon per liter of ice cream – produces smoother, creamier ice cream by preventing the formation of large ice crystals.


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