It’s Cherry season! and because of my awesome cousin I now have about 8 lbs or more of bing cherries!
Now I don’t want all those juicy tart cherries to go to waste so I’ve been busy making lots of delicious cherry recipes and the one I have for everyone today is a combo I love! Chocolate and bing Cherries.
My cherry adventure started when my lovely cousin invited me to go pick cherries with her at a friends orchard.
Since I love! Cherries needless to say I accepted her offer, plus to my delight this friend does not spray their cherry trees.
That was an amazing plus for me because I don’t like eating pesticides and try to avoid it when ever I can.
I included a picture below of the beautiful cherry orchard, we drove out to Loma Colorado which is about 30 mins from were I live.
My cousin being a morning person (I am not lol) insisted we get up and go picking at 8:00 am, to escape the heat of the day, I was not to keen on this idea but hey I wanted the cherries didn’t I? so 8:00 am it was.
My cousin’s 2 year old was incredibly excited it would seem to have me come along, that he asked his mother if he could call me and find out when I would be there, it seems I was taking a bit long to get there for him lol. It was very cute to wake up to a little voice over the phone asking me when I was going to come over to pick the cherries.
Which of course how could I stay in bed longer, after a cute little 2 year old asked me to come and get the cherries with him.
So up I went into the some what misty morning to pick juicy red cherries from lush green trees with my cousin and her 2 smiling energetic children.
We had quite the time climbing up ladders and gathering up all the yummy cherries, trying not to eat to many so we would have some left to make jam and ice cream.
I’ve made this recipe with half & half because my husband likes dairy but it can easily be made dairy free by substituting the dairy for coconut or almond milk.
Chocolate Cherry Ice Cream
- 3 cups half-and-half or 2 ~14 oz cans full fat coconut milk.
- 1 tsp vanilla extract
- 3/4 cup maple sugar or coconut sugar
- 6 egg yolks
- 1/4 cup cacao powder
- 1 cup fresh pitted bing cherries cut in half
- 1/2 cup 75% dark chocolate chopped in large chunks
Pour the half-and-half, vanilla, and cacao powder into a heavy saucepan. Bring to a simmer over medium-high heat.
Meanwhile, in a heatproof bowl, whisk together the maple sugar and egg yolks until blended. Place a kitchen towel under the bowl to prevent it from moving and Gradually pour the hot half-and-half mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 5 minutes. Do not allow the custard to boil!
Pour the Ice Cream custard through a medium-mesh sieve set over a clean bowl. Refrigerate until cold, about 1 hour.
Mix in the chopped chocolate and halfed cherries then transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 1 day, before serving. Makes about 5 cups; and serves about 8.