Cherry Chocolate Ice-Cream

Recipe by
Total Time:
7 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: No-Bake Recipe
Difficulty: Medium

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  • 3 cups - heavy cream
  • 3 cups - whole milk
  • 1 cup - white sugar
  • 1 (10 ounce) jar maraschino cherries, with juice
  • 8 egg yolks
  • 2 tsp - almond extract
  • 12 ounces bittersweet chocolate, chopped

How to Make Cherry Chocolate Ice-Cream

  • Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat.
  • Bring to a simmer and then remove from heat.
  • Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
  • Whisk the hot yolks into the saucepan of hot cream. Cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C).
  • It will have thickened enough to coat the back of a metal spoon.
  • Pour the mixture into a container. Cover and refrigerate until cold for about 6 hours.
  • Chop the reserved maraschino cherries. Then stir into the cold custard along with almond extract and chopped chocolate.
  • Pour into ice cream maker and freeze according to manufacturer's directions.