Chocolate Cherry Ice Cream

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

011My Contribution today is Cherry Chocolate Chip Ice Cream. This stuff was creamy and delicious.

This recipe almost never happened. You see I threw away my recipe after I made it. Generally when I am recipe testing, I write the recipe on paper and make any changes as I go, while it is still fresh in my mind.  I usually add the recipe to my blog as soon as I am done testing.

This time, I added the recipe last. When I went to get it from the kitchen counter, I couldn’t find it. I think as I was cleaning my mess up, I must have inadvertently tossed it in the trash. So now, I am trying to write my recipe from memory and anyone who knows me knows my memory is not that great. So if you notice something is a bit off, let me know in the comments section and I will get back with you as soon as I can.

This is my last contribution for #IceCreamSocial because it ends tomorrow. I sure had a wonderful time. I love making different ice cream flavors and I am glad that Kim and Jen were kind enough to allow me to play with them so to speak.


Chocolate Chip Cherry Ice Cream


1 1/2 cups heavy cream

1/4 teaspoon salt

1/2 cup white sugar

1 vanilla bean split and pods removed

1/2 teaspoon vanilla extract

3 egg yolks

1/4 cup Bing cherries pitted and chopped fine

4 ounces chocolate chips


In a medium saucepan over medium heat combine cream salt, sugar and vanilla bean and pods. Cook until sugar is dissolved and bubbles form at the edge of the pan. In a small bowl whisk the egg yolks and add about a ladle full of hot cream to the yolks. Stir to combine and temper the eggs. Add the eggs to the milk mixture and cook for about 5 minutes or until the mixture thickens enough to coat the back of a wooden spoon and a finger swiped through coating should leave a clean line. Strain into an air tight container and add the vanilla extract. Chill overnight.

The next day, churn ice cream according to manufactures instruction. In the last few minutes of churning add cherries and chocolate chips. Freeze for at least three hours before serving.

If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina have also teamed up for a fabulous giveaway!


***This giveaway is for one Cusinart Ice Cream Maker (in white), one copy of “The Ultimate Ice Cream Book” by Bruce Weinstein, and one copy of “Thoroughly Modern Milkshakes” by Adam Ried (three different winners)! This giveaway is open to US and Canadian residents only. When the contest concludes, the winner will be chosen by random draw. The winner will then be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

Alongside all our deliciously, cold ice cream treats, a new week-long PinChatLive event has been created just in time for #IceCreamWeek! For full details on how to participate in this event click here.
Participate in the PinChatLive and Rafflecopter below daily to increase your chances of winning!

Then, cap off #IceCreamWeek with a celebratory 30 minute PinChatLive on Saturday, August 17th at 2 p.m. EST, where:

The week’s big #IceCreamWeek winners will be announced LIVE! AND 3 bonus questions will be pinned for your chance to win a second copy of “Thoroughly Modern Milkshakes” by Adam Ried, and a copy of “Jeni’s Splendid Ice Creams at Home”, by Jeni Britton Bauer.

a Rafflecopter giveaway

Peace be with you,