Deliciously creamy homemade ice cream is combined with chocolate chunks and maraschino cherries. Though not an exact replica of an ice cream flavor that you may have seen in the store, this frozen dessert is sinfully rich!

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Recipe Summary

prep:
5 mins
cook:
16 mins
additional:
8 hrs
total:
8 hrs 21 mins
Servings:
16
Yield:
2 quarts
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.

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  • Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.

  • Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.

Nutrition Facts

391 calories; protein 5.2g 10% DV; carbohydrates 33.3g 11% DV; fat 26.7g 41% DV; cholesterol 168.1mg 56% DV; sodium 41mg 2% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/21/2010
I chose this ice cream so that I'd stay the heck out of it maraschino cherry and dark chocolate not EVEN close to trippin' my trigger. Great choice because I knew it would still be right up Hubs' alley. I scaled this to 8 servings to accomodate my 1-1/2 quart ice cream maker. For added richness I used my preferred ratio of 2 c. cream to 1 c. of half and half. After I chopped the (high quality) chocolate it reaffirmed for me I had made an excellent choice to keep my spoon out of the bowl - TOO much chocolate I thought! After mixing in the maraschino cherry juice (which kind of weirded me out) it wasn't quite pink enough for me so I added a couple of drops of red food coloring just to make it a pretty soft pink. I thought the amount of almond extract would be too much too but I thought "Oh go for it. Who cares. You're not eating this anyway and you'll stay true to the recipe for rating purposes." I plodded on. I knew the base would be good - rich frozen egg custard just what I grew up with in Wisconsin and adore. I mixed the chocolate and cherries into the ice cream AFTER it was churned as my ice cream maker warns against any add-ins larger than a chocolate chip. I let the ice cream ripen in the freezer for several hours before I served Hubs his dessert tonight and strictly because I had to rate it tried a little spoonful. And then another. And another. Just like a creamy chocolate covered cherry cordial I thought! This stuff is awesome good. Read More
(47)

Most helpful critical review

Rating: 3 stars
07/25/2007
This makes too much for the typical 1 quart ice cream maker. Be sure to cut down the recipe so you don't have a mess on your hands. Read More
(13)
20 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/21/2010
I chose this ice cream so that I'd stay the heck out of it maraschino cherry and dark chocolate not EVEN close to trippin' my trigger. Great choice because I knew it would still be right up Hubs' alley. I scaled this to 8 servings to accomodate my 1-1/2 quart ice cream maker. For added richness I used my preferred ratio of 2 c. cream to 1 c. of half and half. After I chopped the (high quality) chocolate it reaffirmed for me I had made an excellent choice to keep my spoon out of the bowl - TOO much chocolate I thought! After mixing in the maraschino cherry juice (which kind of weirded me out) it wasn't quite pink enough for me so I added a couple of drops of red food coloring just to make it a pretty soft pink. I thought the amount of almond extract would be too much too but I thought "Oh go for it. Who cares. You're not eating this anyway and you'll stay true to the recipe for rating purposes." I plodded on. I knew the base would be good - rich frozen egg custard just what I grew up with in Wisconsin and adore. I mixed the chocolate and cherries into the ice cream AFTER it was churned as my ice cream maker warns against any add-ins larger than a chocolate chip. I let the ice cream ripen in the freezer for several hours before I served Hubs his dessert tonight and strictly because I had to rate it tried a little spoonful. And then another. And another. Just like a creamy chocolate covered cherry cordial I thought! This stuff is awesome good. Read More
(47)
Rating: 5 stars
04/22/2007
This is an incredibly easy recipe to whip up and the "wows" and "oohs" from family and friends that tried it makes it the most decadent ice cream I have made. I live in Fiji and maraschino cherries are not available. I soaked dried cherries in rum to hydrate then followed the recipe. I used dark bittersweet chocolate and chopped it semi fine and added it when the mix cooled. To die for taste and the presentation is beautiful. Thanks for a gourmet treat that can be prepared the day before for an outstanding dessert treat! Read More
(19)
Rating: 3 stars
07/25/2007
This makes too much for the typical 1 quart ice cream maker. Be sure to cut down the recipe so you don't have a mess on your hands. Read More
(13)
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Rating: 5 stars
07/17/2007
This ice cream was amazing! My husband declared it as his new favorite, and the kids devoured theirs as well. The consistency was VERY creamy, and it had a really great cherry taste. I will definitely be making this one again! Read More
(11)
Rating: 5 stars
06/01/2009
Great flavor! I used dark chocolate instead of bittersweet and it still tasted great. Read More
(6)
Rating: 5 stars
11/02/2010
Wow! This is the recipe I have been looking for. I thought there were a lot of eggs in this one compared to other recipes I found. But it is sooo good. I'm glad I didn't adjust. I had a hard time finding bittersweet chocolate, but I'm so glad I went to the second store and got it. This really is divine. I didn't change a thing except I didn't have whole milk so I just replaced 1 cup milk with the heavy cream. Yum, yum, yum! Read More
(5)
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Rating: 5 stars
02/03/2009
Rich, creamy, delicious. I added 2 jars of maraschino cherries and it came out great. Read More
(4)
Rating: 5 stars
01/22/2016
I used Bordeaux maraschino cherries and Ghirardelli bittersweet chocolate. I made the recipe as written and it was divine! The custard set up perfectly (I used a candy thermometer to make sure I got it right at 170 degrees). Personal note: next time use more cherries and only 10 oz. chocolate. 1 full recipe fits great in my kitchen aid ice cream maker. Read More
(4)
Rating: 5 stars
06/10/2013
Very good! Made just as called for. It was about 2c. too much for my kitchen aide ice cream attachment, so I let it freeze up a bit and scooped some out and then added in the remaining. This is my husbands fave ice cream! Read More
(3)