Sour cherry chocolate chip ice cream
We love ice cream, and since receiving a Vitamix for testing, we have had some fruity experiments. We had bought a bunch of frozen fruit purees, and it has been a learning curve shall we say. The great thing is the prep time is minimal and the ingredient list small.
On our first attempt we used a frozen wild strawberry puree with cream and a bit of sugar. Oh dear that made the mouth pucker. Wild strawberries are more sour and more concentrated in flavour so some further tempering with other fruit and sugar was needed.
A mango ice cream with coconut milk was delicious and cooling, we added a little saffron too. It complemented an Indian themed meal we had.
On this occasion we added texture to a wild cherry and chocolate chip ice cream with some crushed meringue and some chopped candied almonds.
The ice cream, with it’s Black Forest inspired flavour combination is a gorgeous purple colour, flecked with those remnants of chocolate chip that have survived being pulverised in the Vitamix. The extra sugar of the meringue and almond embellishments also helps to tone down the sour cherry
Use dark chocolate, the best you can (Fair trade of course) and lots of it. – We rather like 70 or 80% Green and Blacks.
The Candied Almonds are easy to make (we based ours on a recipe from David Lebovitz here) and they almost look too good to chop up so do have a couple as a treat whilst you work away at the dish!
- For the candied almonds:
- 40g Almonds
- 1 tablespoon water
- 1 tablespoon sugar
- For the ice cream:
- 125 ml (1/2 cup) Double Cream
- 250g (1 cup) Frozen Morello Cherries (you can equally use normal cherries)
- 30 ml (1/8 cup) Agave nectar
- 100 gram Dark chocolate chopped into pieces
- 4 meringue nests, crushed into small pieces (Make your own if you would like- here is our recipe- or use shop bought)
- Chop the chocolate into pieces and place in a sealed bag and freeze for at least a couple of hours
- Preheat oven to 170DegC (340DegF)
- Place the almonds in a heatproof oven dish
- Heat the water and sugar in a saucepan until the sugar melts
- Pour it over the almonds and stir to combine till the liquid coats all the almonds
- Roast for 15 minutes until the almonds are crystallised
- Allow to cool then break up the clumps and cut into small pieces.
- Store in an airtight container until use.
- Place the frozen cherries, cream and agave syrup into the vitamix.
- Start blender at speed one and quickly increase to 10. Use the tamper to push down the ingredients and in a few seconds you will have an ice cream. Add in the chocolate chips and process another 2 seconds.
- Mix with a spatula
- To serve place the crumbled meringue in a dish, top with ice cream and the chopped candied almond.
Have you had any particularly successful or disastrous ice cream experiments? We have shared ours and would love to hear yours!
We are submitting this to Choclette’s We Should Cocoa event as this month’s theme is Ice Cream.
Hope you are having a good summer.