Best Cherry Chocolate Chip Ice Cream Recipe starts with the best ingredients – chunks of Valrhona milk chocolate and Luxardo cherries.
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Using the Best Ingredients for the Best Cherry Chocolate Chip Ice Cream Recipe
We took on the challenge of creating the best cherry chocolate chip ice cream recipe. Our friends asked if we could make an ice cream flavor that was something like Ben and Jerry’s Cherry Garcia ice cream. Well, that’s a little hard to beat. But, knowing our ice cream recipe is killer, and sustainable, we accepted the challenge.
First, we wanted to used the best possible ingredients, so we chose Luxardo cherries, the original Italian maraschino cherries, and Valrhona milk chocolate. Added that to our French Vanilla Ice Cream base made with the Luxardo cherry syrup instead of corn syrup. It turned out incredible.
We made the ice cream using our master ice cream method, and added the cherries and chocolate to it. The secret to keeping the ice cream smooth and creamy is detailed in this master recipe.
Valrhona Chocolate
Valrhona produces some of the world’s finest chocolate; unique, artisan quality chocolate with complex, balanced and consistent flavors. Additionally, they are a certified B corporation and are working to limit the environmental impact of chocolate production by becoming carbon neutral by 2025. Their chocolate is responsibly sourced from growers with whom they have long term partnerships and they have committed to assisting producers, protecting the environment and promoting innovation. Chocolate production is one of the major causes of destruction of the rain forest, and long term partnerships with stable growers is good way of preventing this destruction.
Luxardo Cherries
There was not enough flavor using fresh cherries, and the ice cream became icy and grainy, with the cherries freezing solid. Using Italian maraschino cherries (like Luxardo) prevented this problem. They have been preserved in syrup so they don’t freeze solid in the ice cream. Ice cream also requires an invert sugar. Usually we use corn syrup, but in this ice cream we used the syrup from the cherries.
Original Italian maraschino cherries (like Luxardo) cherries give the ice cream an elegant, authentic flavor.
Crème Fraîche
We use crème fraîche in the recipe to keep the ice cream from freezing solid. And to make sure it’s the best, we made it ourselves from Horizon cream and a real crème fraîche starter. It’s actually very easy. See the link to our recipe below.
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RECIPE
Equipment
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 450 grams Horizon cream
- 85 grams Luxardo cherry syrup
- 2 eggs one egg and one egg yolk
- 70 grams organic sugar
- ¼ teaspoon Diamond Crystal kosher salt
- 50 grams Crème fraîche homemade from Horizon cream
- 1 Tablespoon vodka
- 50 grams Valrhona chocolate chopped into pieces
- 90 grams Luxardo cherries some cut in half and some chopped into smaller pieces
Instructions
PREPARE THE STORAGE CONTAINER
- Put a glass storage container in the freezer. Put the chopped chocolate and cherries in the refrigerator.
MEASURE THE INGREDIENTS
- Use a scale to measure the ingredients – zeroing the scale between measurements. Into a small saucepan, measure the cream and cherry syrup.Into the mixing bowl of the stand mixer, measure the egg, egg yolk, sugar and salt. Into a small bowl, measure the crème fraîche, and vodka.
MIX THE INGREDIENTS
- In the stand mixer with the whisk attachment, whisk together the egg, egg yolk, sugar and salt for at least 2 minutes on medium speed.
- While the stand mixer is whisking the eggs and sugar, put the saucepan on the stove and bring the cream and cherry syrup to a simmer and simmer for 2 minutes, stirring to combine.
- Switch the mixer to low speed and very slowly add the cream and cherry syrup mixture.
- Continue whisking on low and add the crème fraîche and vodka. Whisk just until combined.
- Refrigerate overnight, or you can use an ice bath to bring it down to 45° F, if you are in a hurry.
FREEZE THE MIXTURE
- Pre-chill the ice cream maker by letting it run for 5 minutes before adding the mixture.
- Pour into the ice cream maker and freeze according to the directions.
- When the ice cream maker is finished, quickly transfer the ice cream into the glass container that has been in the freezer, cover, and put the container back in the freezer for ten minutes.
- Sprinkle most of the cherries and chocolate over the ice cream. Fold the ice cream over the cherries and chocolate in just a couple of motions to mix them in. Sprinkle the remain cherries and chocolate over the top, cover, and quickly put it back in the freezer over night to harden.
- Store in the freezer for up to a week (yeah, right – like it’s really going to last that long).
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
More Flavor Ideas from our Master Ice Cream Method
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen.