If you know Isaac, you know he LOVES ice cream! Check out our latest video here, where he shows you how to make one of his favorites – Cherry Rum Chocolate Chip Ice Cream!
- ¾ cup irregularly chopped dark chocolate (or dark chocolate chips)
- ¾ cup dark rum
- 1 cup roughly chopped dried cherries
- 2 cups milk
- a pinch of salt
- 1 vanilla bean, cut in half and scraped
- ¾ cup sugar
- 6 egg yolks
- 1 cup heavy cream
Soak the chopped cherries in rum for at least two hours (up to five hours). Strain completely. Set aside. Use whatever leftover liquor there is to make a delicious cocktail!
In a medium-sized saucepan, combine ¼ cup sugar, salt, vanilla (seeds and bean) and milk and heat until the sugar dissolves and the milk is about 175 degrees. Stirring intermittently.
Let stand while you whisk the remaining ½ cup sugar with the egg yolks until the mixture becomes pale and forms ribbons.
Ladle ¼ cup of the hot milk into the egg mixture to temper and stir constantly with a whisk. Then slowly add in the rest of the milk stirring constantly.
Cook that on low heat stirring fairly constant with a heat proof spatula for about seven minutes until slightly thickened and coating the back of a spoon.
Strain though a fine sieve, push vanilla beans into the sieve to get as much flavor as possible.
Mix in the cream and chill the mixture in the refrigerator until it’s completely cold. Or use an ice bath.
Churn/freeze according to the instructions on your ice cream maker.
In the last few minutes of the cycle, add in the chocolate chips and the rum-soaked and strained cherries.
Let the ice cream set in the freezer for at least a few hours before serving.
Yields about one quart.