This Roasted Cherry Ice Cream with Cherry Chocolate Sauce is a decadent treat.
Roasted Cherry Ice Cream with Cherry Chocolate Sauce
Makes 1 gallon
- 2 pounds fresh cherries, pitted
- 4 cups half-and-half, divided
- 2 cups heavy whipping cream
- 2 (14-ounce) cans sweetened condensed milk, chilled
- Cherry Chocolate Sauce (recipe follows)
- Preheat oven to 400°. Line a rimmed baking sheet with foil; spray foil with cooking spray.
- Place cherries in a single layer on prepared pan, and bake for 30 minutes or until cherries begin to brown.
- In the container of a blender, combine cherries and 1 cup half-and-half; process until finely chopped. Transfer mixture to a medium bowl, cover, and refrigerate for at least 2 hours or for up to 2 days.
- In a large bowl, beat cream with a mixer at medium speed until soft peaks form. Increase speed to high, and beat until stiff peaks form. Add condensed milk, and beat on high until soft peaks form again. Stir in cherry mixture and remaining 3 cups half-and-half.
- Pour mixture into the container of an electric ice cream maker, and freeze according to manufacturer’s instructions. Serve immediately, or if a firmer texture is desired, spoon into freezer-safe containers, and freeze for at least 4 hours or for up to 1 month. Serve with Cherry Chocolate Sauce.
Cherry Chocolate Sauce
Makes about 2½ cups
- ½ cup butter
- 1 (4-ounce) bar unsweetened chocolate, chopped
- 1 cup granulated sugar
- ¾ cup firmly packed brown sugar
- 1 cup heavy whipping cream
- ¼ cup cherry brandy
- In a medium saucepan, cook butter and chocolate over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Stir in sugars, and cook, stirring frequently, until sugar is dissolved. Stir in cream and brandy, increase heat to medium, and bring to a simmer. Cook, stirring frequently, for 5 minutes. Serve sauce warm, or cover and refrigerate for up to 1 week.
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