Drunkin’ Cherry & Chocolate Chunk Vanilla Bean Ice Cream

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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Happy National Ice Cream Day my fellow Canadians!  Most people don’t mark these days in the calendar but when ice cream is your favourite dessert, you make sure you make a note of it!  

Cherries are still thriving and we haven’t heard from our guest blogger, Irene, in a few months so I thought it was a good idea to do a post that included both!
Here is another post from Irene!  This ice cream is a cherry lovers dream-Enjoy!

Many friends eat ice cream when stressed or even after a breakup, but if you are ice cream obsessed like me, I love to eat ice cream all the time. Since July is National Ice Cream Month and today happens to be National Ice Cream Day (The third Sunday in July in Canada), I have an excuse to eat it every day in July!!

I just couldn’t resist sharing with you one of my favourite ice cream recipes: Drunkin’ Cherries with Dark Chocolate, a combination made in ice cream heaven!

Enjoy and indulge responsibility!

Drunkin’ Cherry & Chocolate Chunk Vanilla Bean Ice Cream

blogger image 1518883300 cherry Drunkin' Cherry & Chocolate Chunk Vanilla Bean Ice Cream

· 2 cups (250ml) whole milk
· 1 cup (500ml) heavy cream
· 4 large egg yolks
· A pinch of salt
· 3/4 cup (150g) sugar
· 2 vanilla beans, split lengthwise
· ¾ cups of fresh cherries quartered
· 2tbsps of quality rum or vodka
· ¾ cups of chop quality dark chocolate

1. Heat the milk, salt, and sugar in a saucepan until sugar is dissovled. Scrape the seeds from the vanilla bean into the milk and then add the bean pod. Remove from heat and cover and infuse until mixture cools.

2. In a separate bowl, whisk together the egg yolks. Rewarm the milk and then slowly pour some of the milk into the yolks, whisking constantly as you pour until all the milk is in the egg mixture. 4. Cook over low heat, stirring constantly and scraping until the custard thickens enough to coat the spatula.

3. Strain the mixture into the heavy cream. Let completely cool. Lay a piece of plastic wrap directly on the mixture to cover. This will help avoid a milk skin on the mixture. Refrigerate to chill thoroughly about an hour or overnight.

4. Pour mixture in your ice cream maker according to the manufacturer’s instructions.

5. Add the rum or the vodka to the cherries and let stand.

6. Once the ice cream is ready, add the cherries, chocolate chunks and stir well. Place ice cream in a plastic container and freeze for 4 hours or overnight.

Note: With Peach season right around the corner, why not make August National Ice Cream Month and substitute the cherries for peaches!

Thanks Irene!!

With Love,
Daily Tiramisu 

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