Dark Chocolate Cherry Ripple Ice Cream
Rich dark chocolate ice cream made with a classic custard base and swirled with homemade cherry ripple. Creamy, decadent and filled with ribbons of jammy cherries in every scoop.
Servings: 1 Quart
Equipment
- Ice cream maker
- Medium saucepan
- Fine mesh sieve
- Rubber spatula
- Mixing Bowls
- Instant-read thermometer
- Freezer-safe container
Ingredients
Cherry Ripple
- 3 cups frozen dark sweet cherries
- ⅓ cup granulated sugar
- 1½ tablespoon lemon juice
- Pinch fine sea salt
Dark Chocolate Ice Cream
- 1 cup whole milk
- 2 cups heavy cream
- ¾ cup granulated sugar, divided
- ¼ teaspoon fine sea salt
- 4 large egg yolks
- 2 tablespoon Dutch-process cocoa powder
- 4 oz 70% dark chocolate, finely chopped
- 1 teaspoon vanilla extract
Instructions
Cherry Ripple
- Add the cherries, sugar, lemon juice and salt to a medium saucepan.
- Bring to a gentle simmer over medium heat.
- Cook for 25–35 minutes, stirring occasionally and lightly crushing some of the cherries.
- Continue cooking until thick and jam-like.
- Transfer to a bowl and refrigerate until completely chilled.
Dark Chocolate Ice Cream
- Whisk together the egg yolks and half of the sugar.
- In a saucepan, combine the milk, cream, remaining sugar, cocoa powder and salt.
- Heat over medium heat until steaming, whisking until the cocoa powder has fully dissolved.
- Slowly whisk the hot cream mixture into the egg yolks.
- Return the mixture to the saucepan.
- Cook over medium-low heat, stirring constantly, until the custard reaches 170–175°F (77–79°C).
- Remove from the heat and stir in the chopped dark chocolate and vanilla until completely smooth.
- Strain through a fine-mesh sieve.
- Cover and chill for at least 4 hours, preferably overnight.
Churn & Assemble
- Churn the chilled custard according to your ice cream maker's instructions until it reaches a soft-serve consistency.
- Spoon one-third of the ice cream into a freezer-safe container.
- Add generous spoonfuls of the chilled cherry ripple.
- Repeat the layers until all of the ice cream has been used.
- Gently swirl with a butter knife 2–3 times to create ribbons throughout the ice cream.
- Freeze for 4–6 hours before serving.
Notes
- Use a good-quality 70% dark chocolate for the richest flavour.
- Allow both the custard and cherry ripple to chill completely before churning.
- Simmer the cherries until thick and jam-like to prevent icy ribbons.
- Don't over-swirl the ripple—you want distinct ribbons of cherry in every scoop.
- Store in an airtight container in the freezer for up to 2 weeks.
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