Cherry Garcia Ice Cream
A couple of Deadheads in Maine sent us a postcard with a name for a new flavor. They left the recipe up to us. We got to work with some fresh Bing cherries and threw in the chocolate flakes as a last minute inspiration.
Ingredients
From Ben and Jerry’s Homemade Ice Cream and Dessert Book, by Ben Cohen and Jerry Greenfield, with Nancy J. Stevens
Makes 1 grateful quart
A couple of Deadheads in Maine sent us a postcard with a name for a new flavor. They left the recipe up to us. We got to work with some fresh Bing cherries and threw in the chocolate flakes as a last minute inspiration.
- 1/4 cup shaved plain chocolate (we prefer Hershey's Special Dark Chocolate candy bars)
- 1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup)
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy or whipping cream
- 1 cup milk
2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
4. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.
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Instructions
Ice Cream Makers, http://splendidtable.publicradio.org/souptonuts/kitchen_icecream.shtml; Thoughts on Cherries,http://splendidtable.publicradio.org/souptonuts/farmstand_cherries.html
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
