HOW is this the first ice cream I’ve made this summer? It is the end of July, GENUINELY HOW is this even possible? A, I love ice cream, B, I love my ice cream maker, and C, it is HOT AS ALL BEJEEZUS and HUMID my lawd and New York City is a concrete oven of unpleasant smells and my apartment never gets quite cool enough for my tastes because I’m trying not to run the AC all the time because the planet and honestly when my friend sent me a link to this recipe with a note that read “please please do this one thing for me” it was like storm clouds parted and angels began to sing.
The recipe in question, while found on the Anthro Blog, is pretty much directly lifted from The Perfect Scoop (way to cite your sources, Anthropologie, come on) with the addition of homemade chocolate chips. I couldn’t find candied cherries in any local grocery stores the day I made this, and I wasn’t ready to spend $$$ on fresh ones to make homemade candied cherries, so I used maraschino. My take: maraschino cherries will totally do in a pinch: they already have a slightly almond-y flavor and they’re the right color, plus I think they’re charmingly retro-kitschy, but if you can, go the homemade candied cherry route. Candied cherries will give you WAY more cherry flavor, but if you’re crunched for time and/or budget, maraschino cherries from a jar will do just fine. Make sure you let them drain well, so you don’t get too much extra water in the ice cream, which can make it turn grainy.
I was feeling whimsical, so I got myself some ice cream cones, and for a really decadent treat, you should do this: melt 3 ounces semi-sweet chocolate with a teaspoon of coconut oil. Pour a little of the melted chocolate into each cone and swirl it around, then let it harden for a few minutes before scooping the ice cream. It will keep the melting ice cream from leaking out the bottom of the cone all over your hands, and also it will give you more chocolate, so win!
ALMOND CHERRY CHOCOLATE CHIP ICE CREAM
adapted from The Perfect Scoop/the Anthro Blog
For the chocolate chips:
4 oz. semisweet or bittersweet chocolate, chopped
1 tbsp. coconut oil
For the Almond Cherry Ice Cream:
2 c. blanched slivered almonds
2 c. heavy cream, divided
1 c. whole milk
3/4 c. granulated sugar
pinch of salt
5 egg yolks
1/4 tsp. vanilla extract
1/4 tsp. almond extract
1 c. maraschino cherries, chopped and drained
Make the “chocolate chips”: line a small rimmed baking sheet with parchment paper, and make sure there’s space in your freezer for the baking sheet to sit nice and level. Warm the chocolate and coconut oil together in a small saucepan over low heat until the chocolate melts, stirring until smooth. Pour the chocolate onto the parchment paper and use an offset spatula to spread it into a thin, even layer. Freeze until firm, at least 10 minutes. Chop the chocolate into small, chip-sized shards. My kitchen is hot like the center of the sun because I’m on the 5th floor and my oven is appallingly insulated, so these started to melt within a minute of leaving the freezer. If your kitchen is more temperate, these can be stored at room temperature, otherwise I recommend storing them in the fridge or freezer until ready to use.
Preheat the oven to 350 degrees Fahrenheit. Spread the slivered almonds in a single layer on a baking sheet and bake for 10 minutes until lightly golden and fragrant.
Combine one cup cream, milk, sugar, salt, and half of the almonds (one cup) in a medium saucepan over medium-low heat. Stir occasionally and heat until mixture is hot (do not boil) and sugar is dissolved. Remove from heat, cover, and let steep for one hour.
Pour the remaining one cup of the cream into a large measuring cup (or medium bowl) and set a mesh strainer on top. Set aside.
After one hour, strain the almond-cream mixture into another saucepan (or into a measuring cup so that you can eventually just pour the mixture back into the saucepan), pressing on the almonds (or even giving them a squeeze or two) to extract as much almond flavor as possible. Discard the soaked almonds. Return the almond-cream mixture to the saucepan and set over medium-low heat.
Whisk the egg yolks together in a small bowl, set aside.
Cook the almond-cream mixture until hot and just barely beginning to simmer (do NOT boil). Immediately pour the hot cream/milk mixture into the egg yolks in a very thin, slow stream, whisking all the while to ensure the eggs don’t cook or scramble. Once the eggs and cream are thoroughly combined, return the custard to the saucepan and continue to cook, whisking constantly, until mixture thickens, begins to steam slightly, and reaches a temperature of no more than 170 degrees Fahrenheit.
Pour the custard through the mesh strainer into the reserved 1 cup cream and whisk in the vanilla and almond extracts. Chill the mixture until very cold, at least a few hours or overnight.
Freeze the ice cream in an ice cream maker according to the manufacturer’s instructions. At the very end of the mixing process, turn off the machine, remove the dasher, and quickly fold in the chocolate chips, chopped cherries, and remaining one cup toasted slivered almonds. Transfer the ice cream to an air-tight container and freeze until firm, at least one hour.
Nom
While this ice cream is totally charming on its own, it makes STELLAR ice cream sundaes– add a little chocolate sauce, hot fudge, or whipped cream, and of course, don’t forget the cherry on top!
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Lingerie pairing time! Let’s be real, for our charming cherry ice cream there’s only one clear choice:
Cherie by Curvy Kate
Cherie by Curvy Kate, 28-38 D-K, 8-20 (XS-3X)
This is one of the first A/W 2015 collections to hit stores, and it’s a winner. I’ve had great luck with Curvy Kate’s laminated cups before, the sheer top panel is sheer in all sizes (from 28D to 40K!), the knickers have a cute matching ruffle, and of course there’s the on-theme retro cherry print. Perfection!
Cherie is currently available at Bravissimo and Figleaves,