Cherry Chocolate Chip Ice Cream

We’ve made this several times over the last few months. It’s a variation from a family recipe made in the traditional rock salt ice cream makers. We’ve tweaked the recipe for the Cuisinart ICE-20 – 1 ½ quart model. It has a freezer bowl that you prepare in the freezer ahead of time.

• 10 oz jar - maraschino cherries (without stems)

• 1 cup granulated sugar

• 1 bar of dark chocolate - (I usually use Ghirardelli 100% cocoa – unsweetened.)

• 1 qt half and half (You will use less than 1 qt.)

Set aside cherry juice and chop cherries (at least into quarters).

Grate the chocolate. (I’ve heard shaving the chocolate is good. It depends on the texture you like. If you melt it, it will sink to the bottom in long ribbons.)

Turn on the ice cream maker before adding ingredients. (I’ve broken a paddle by letting liquid sit in the container too long before it was running.)

Add cherry juice, cherries, sugar, & chocolate.

Add half and half to the fill line. It’s at about at the ¾ mark. If you overfill, as it freezes it will overflow.

Run the maker for 30-40 minutes until the mixture is firm. Any longer and the container may start to warm up too much.

Serve if desired. For a slightly more firm consistency cover and place in the freezer for about 2 hours. (This is my preference.)

With this recipe, we’ve found that overnight freezing doesn’t make it too firm, but it can get a little icy.