My latest obsession…
I have been obsessed with ice cream lately… because that is the exact thing my waistline needs right now.
The truth is it has been so hot, that it just feels good to wind down from a busy day with a delicious, cold dish of homemade ice cream. And it doesn’t matter whether it is churn or freezer homemade ice cream.
I think that anybody that has tried homemade ice cream would agree with me.
Freezer Ice Cream
And that brings me back to my obsession. It’s not just with ice cream. It’s with freezer, or as some call it, “no-churn” ice cream.
It is so easy to make. You are going to be amazed at how easy it is.
The hard part is letting it sit in the freezer for six hours while it freezes. I am not going to lie, I have been known to take it out of the freezer at one or two hours to “test” it. And test results were too good.
I also like to take advantage as much as possible of the fruit that is season during summer.
Ice cream is so much better when you use fresh fruit.
Cherry Chocolate Chunk Freezer Ice Cream
Today, I am highlighting my Cherry Chocolate Chunk Freezer Ice Cream; which was inspired by Eagle Brand’s Vanilla Ice Cream.
You will only need a few ingredients:
- Sweetened condensed milk
- Heavy whipping cream (half and half will not work)
- Vanilla extract
- 3 Cups chopped and pitted cherries
- White Chocolate (I used Ghiradelli) baking bar
Follow these easy instructions:
First, you will take two cups of the chopped and pitted cherries and puree them. I used a blender, but you can also use a food processor.
Next, pour that cherry mixture into a large bowl and mix 2 Tablespoons of vanilla extract into this mixture. It is important to use a large bowl because later you will be adding the rest of the ingredients into this bowl… and it does make quite a bit. And when it comes to ice cream, that’s a good thing!
Using a whisk, mix one can of sweetened condensed milk and make sure these three ingredients are mixed well.
Set that aside while you break the White Chocolate Baking Bar into small but various sized pieces.
Next, using a stand mixer whip 2 cups of Heavy Whipping Cream for a couple minutes at medium speed. When you see the cream start to look a little foamy, increase the speed to high for about one minute until you have soft peaks.
Once the cream has been mixed until the point of soft peaks, take the whipped cream and gently fold it into the cherry and sweetened condensed milk mixture. Don’t over mix it!
At this point, gently mix in the remainder of the chopped and pitted cherries and the chunks of white chocolate into the mixture.
I have tried mixing the cherry chunks and white chocolate chunks before adding the whipped cream, but I have found that the chunks seem to be more evenly distributed if added after folding in the whipped cream. Really it is up to you. You can give both methods a try and see what you prefer.
Now pour or scoop this mixture into a freezer safe container.
I use Ball Jar 16-Ounce Plastic Freezer Jars. The 16 ounce size come with two in a package. I filled four jars with the ice cream mixture.
I have seen larger ice cream containers for sale through companies like King Arthur Flour. And I have considered purchasing one (and I might still do that), but I kind of like that the ice cream is already portioned into smaller containers. Splitting a 16 ounce container with my hubby is the just right amount.
Finally, and this is the hardest step…
Let the ice cream mixture sit in the freezer for six hours and don’t take it out of the freezer to test it. Or do. Just make sure you leave enough for the finished product to share with others.
Subscribers can find a free printable version of this recipe in the Free Library.
I hope you enjoy!