FOTW: Cherry Garcia
My dad has a massive sweet tooth, and ice cream has always been one of his vices. One of his favorites is Ben and Jerry’s Cherry Garcia, and because I love my dad so much it became my favorite too(can someone say suck up???). It’s been so hot in London this past week, I wanted to make a flavor that was light and refreshing while still having some depth of flavor. Cherry Garcia does it so well with the pockets of dark chocolate and fresh cherry!
I hope you enjoy this recipe!!
Ingredients:
250 ml oat milk (I find Oatly barista milk the best)
250 ml plant-based double cream (I like Flora the best)
(you can make this recipe with regular dairy products- it works the exact same)
4 egg yolks
90 grams brown sugar (can use white)
a splash of vanilla extract/paste
pinch of salt
300 grams fresh or frozen pitted cherries
squeeze of lemon
30 grams of dark chocolate, roughly chopped
30 grams chopped cherries
Method:
Mix the egg yolks and sugar together in a bowl until smooth.
In a saucepan, put in your 250 ml milk and vanilla, and bring to a scalding point. The scalding point is when steam starts rising and small bubbles form around the edge.
Slowly pour your hot milk into the yolk and sugar mixture, making sure to stir constantly. This is called tempering the eggs and will stop the egg mixture from cooking.
Once half the milk is combined, you can add in the other half all at once.
When it is fully combined, give a quick cleaning to your saucepan, and add the mixture back in.
Next to the stove, have a bowl with a fine-mesh sieve in it ready to go.
Put the saucepan on medium-low heat and start cooking your custard. You want to be scraping the sides and the bottom a lot so it doesn’t catch and scramble. You’re looking for a runny custard consistency, as we are technically making a crème anglaise.
Bring the mixture up to a temperature of 165°F or 73°C. If you don’t have a thermometer, you can do it by eye. When the mix starts steaming and can coat the back of a wooden spoon, it should be done. It’ll be slightly thickened.
As soon as it’s up to temp, pour it through the sieve into the bowl. Let it cool slightly.
Blend the cherries with some lemon and vanilla extract until smooth.
Pour the cherry mix into the custard base.
Pour in the double cream. Mix to fully combine.
Pour the mix into your pint tub if using a Ninja Creami, and freeze for at least 24 hours.
If using a regular ice-cream machine, you can churn according to the machine instructions.
For the ninja creami, churn on the regular ice-cream setting.
Then, add in your chopped chocolate and cherries.
Churn again on the mix-in setting.
Put back in the freezer to set up a little.
Scoop your ice cream and grate some chocolate on top.
Enjoy!