Cherry ChocolateChunk Ice Cream

Nutrition Facts

Servings Per Recipe

Makes servings

Amount Per Serving

Calories

Preparation Time:

minutes

Calories from fat

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium

Carbohydrate g

Dietary Fiber g

Protein

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

CUSTARD

cup pecans raw

ounces frozen sweet cherries

teaspoons vanilla extract

/ cup almonds blanched raw

(

if you don't have blanched almonds

use Tbsp almonds with their skins)

/ cups white grape juice

tablespoons Kirschwasser (cherry brandy) (optional)

tablespoons maple syrup

/ cup brown rice syrup

/ cup Sucanat sugar

or granulated sugar)

teaspoon lecithin

pinch sea salt

grams chocolate bittersweet dairyfree chopped

(about / cup when cut)

(or / cup dairyfree chocolate chips)

(

GARNISH

teaspoons chocolate bittersweet dairyfree shaved

Blend all custard ingredients (except cherries vanilla and Cherry Brandy) at a very high speed for minutes

Part way through the blending turn off the machine and use a spatula along the sides of the blender to dislodge

any nuts or other ingredients that might be clinging to the inside walls This should reduce the number of

unblended bits in the final custard mixture

Add cherries and blend again until nuts are completely pureed (not gritty) and mixture is smooth (about more

minutes)

Total time for blending should be about minutes at high speed or longer for blenders that blend at lower speeds

Transfer mixture to a sauce pan and heat over medium heat to thicken custard Mix frequently with a wire whisk

Heat at low simmer for about minutes Mix in vanilla extract and cherry brandy

It is best to freeze ice cream custard when the custard is cold If the mixture is too warm some ice cream makers

will not be able to fully freeze the mixture Therefore in general it is recommended that the mixture be

refrigerated before it is placed in the ice cream maker

When freezing the custard in an ice cream maker follow the manufacturer's direction for freezing In general

freezing takes approximately minutes but this will vary depending upon the machine ingredients and

temperature of the mixture

When freezing the ice cream in an ice cream maker you will probably want to add the chocolate chunks

somewhere between after the half way point and near to the end of the freezing This way they will be evenly

distributed through the ice cream and they will not get all broken up during the freezing process

If you do not have an ice cream maker start with the refrigerated mixture and pour into a large rectangular pan

freeze until solid (but not hard) and blend again Mix in chocolate chunks Freeze in a regular bowl Remove from

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Desserts Of Vitality