Sour Cream Cherry Ice Cream with Bittersweet Chocolate Sauce
MUSIC PAIRING: The Black Eyed Peas, The Beginning & The Best Of The E.N.D.
I love cherries in a way that human beings love other human beings. It is a deep love, one that makes me feel butterflies and gets me choked up and makes me feel like life is and always will be better if cherries are by my side. A bite of the right cherry pie is like putting a ring on my finger and promising a life of wedded bliss.
One of my favorite vehicles for cherries to enter my stomach would be by way of ice cream. When I was a little kid, we’d often go to St. Simons for Spring Break to visit my grandfather. The little town near his house was so cute and obviously what I loved the most was the ice cream shop. Without question, my choice would be black cherry chocolate chip. Sometimes, when Mom was feeling really unlike herself, we would go twice in one day. Guess who still chose black cherry chocolate chip the second time? The routine was that we’d get our treats and then go sit on the playground or walk along the pier and watch all the old men crabbing. Every single time I eat ice cream, I think of that pier and I can almost smell the ocean air. Memories like that make me so happy.
For my birthday this year, I was gifted an ice cream maker by a friend of mine which totally surprised me considering I’d only mentioned once to him that I was dying to make ice cream from scratch. Thank you for being such a great friend (and listener!), Frank.
Over the last couple of years, I’ve read so many incredible sounding recipes for ice cream and poor me has never had a way to make it. #firstworldproblems But now…NOW…I can make whatever my heart desires and you know the first one that came to mind was cherry.
The only thing that might rival my love of cherries would be my love of sour cream so holy crapola, I about fell down when I read this recipe for sour cream cherry ice cream. The biggest bonus is obviously the homemade chocolate sauce that goes along with it because that seals the deal for it being like an adult version of what 7 year old Valerie adored. I mean, this is like real life heaven happening on earth in a bowl. It’s also a pretty awesome way to round out these final days of Summer. Unless, of course, the humidity decides to stick around and torture us all which would mean I’ll be making ice cream until the cows come home.
Why Black Eyed Peas? Because they make me want to dance and so does Summer and so does ice cream. Win!
Recipe by: Not Without Salt
- 1 pound pitted and quartered cherries
- 1 vanilla bean, seed scraped
- scant 1 cup/ 6 ounces sugar
- Juice from 1 lemon
- Pinch salt
- 2 tablespoons Amaretto
- 1 can sweetened condensed milk
- 1 16 ounce container sour cream
- 1 cup heavy cream
- In a medium saucepan combine the cherries, vanilla seeds and pod, sugar, salt and lemon juice. Bring to a simmer over medium heat and let it gently boil for 10 minutes. The cherries will soften and the vanilla will permeate the mixture. The boiling will remove some of the water from the fruit and intensify the flavor.
- Remove the pan from the heat and stir in the Amaretto. Remove the vanilla pod.
- Let this mixture cool for about 10 minutes. In a large bowl, mix together with the sweetened condensed milk, sour cream and heavy cream.
- Thoroughly chill the ice cream base before churning according to your manufacturers instructions.
- Once churned, place the ice cream in the freezer to completely set-up; at least 4 hours or overnight.
- I'm terribly sad to say that I could not find suitable fresh cherries for this. Too late in the season which just seems absurd because I blinked and Summer passed. I used frozen cherries which were every bit as delicious, just not the same texture you'd find with fresh.
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup unsweetened cocoa
- 1/2 cup bittersweet chocolate chips or finely chopped chocolate
- Pinch salt
- 1 teaspoon vanilla extract
- Combine the sugar, water, cocoa, chocolate chips and salt in a medium saucepan. Bring to a simmer over medium low heat, whisking constantly.
- Let the sauce gently simmer until everything is well combined.
- Remove from the heat and stir in the vanilla extract.
- Cover and refrigerate or use right away.
- After refrigeration you’ll need to warm the sauce gently before serving.