Valrhona chocolate pearls in cherry ice cream. The pearls are tiny spheres of dark chocolate that stay firm and crunchy even after freezing. Combined with pitted, quartered cherries stirred in during the last eight minutes of churning, they turn a vanilla base into something you do not want to share.

The base is cream, milk, and sugar whisked together with vanilla extract. It churns for twenty minutes, then the cherries and chocolate go in for the final eight. The cherries soften slightly from the cold. The chocolate stays crisp. Every spoonful is different. These don’t last long here.

Tips for Making Vanilla Cherry Ice Cream with Chocolate Pearls

Add the mix-ins at the right time

Twenty minutes of churning first to get the base to a soft-serve consistency. Then the cherries and chocolate pearls go in for the last eight minutes.

If you add them too early, the cherries break down and the chocolate melts into the base instead of staying in pieces.

Pit and quarter the cherries

One cup of pitted, quartered cherries gives you enough fruit in every scoop. Larger pieces are too big for a spoonful.

Fresh sweet cherries work best. Frozen cherries release too much water when they thaw and can make the ice cream icy.

Cherry Ice Cream with Chocolate Pearls

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5 from 5 reviews

Author: Kathy Gori
Total Time: 15 minutes
Yield: Serves 6
Diet: Omnivore

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Description

Sweet vanilla ice cream studded with juicy Chelan cherries and rich chocolate pearls. A perfect summer dessert!

Ingredients

Units

0.75 cups (177 ml) sugar
2 cups (473 ml) whipping cream
1.5 cups (355 ml) milk
1 cup (237 ml) pitted quartered cherries
0.25 cups (59 ml) chocolate pearls or 0.5 cups (118 ml) small chocolate pieces
2 tsps vanilla extract

Instructions

Wash and pit the cherries.
Cut the cherries into bite-sized pieces. Set aside.
In a large bowl, mix together 1 1/2 cups of milk and 3/4 cup of sugar until the sugar is dissolved.
Add 2 cups of whipping cream.
Add in the vanilla.
Whisk everything together well and pour it into an ice cream machine.
Churn for 20 minutes.
Add in the cherry pieces and chocolate pearls or pieces.
Churn for another 8 minutes, or until the ice cream is ready to be scooped.
Scoop the ice cream into a container and put it into the freezer.
Let the ice cream age in the freezer for an hour.
Serve.

Notes

For a richer flavor, use high-quality vanilla extract.
If you don’t have an ice cream maker, freeze the mixture in a shallow container, stirring every hour until frozen.
To prevent ice crystals, ensure the ice cream base is thoroughly chilled before churning.

Prep Time: 15 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 30
Sodium: 50
Fat: 20
Saturated Fat: 12
Unsaturated Fat: 6
Carbohydrates: 40
Fiber: 2
Protein: 3
Cholesterol: 40

Frequently Asked Questions

What are Valrhona chocolate pearls?

Small, crunchy spheres of dark chocolate made by Valrhona. They hold their shape and texture when frozen. If you cannot find them, use half a cup of small chocolate chips or chopped dark chocolate.

Can I use a different cherry variety?

Sweet cherries are best. Sour cherries will make the ice cream noticeably tart, which some people prefer. If using sour cherries, consider adding two tablespoons more sugar to the base.

Do I need an ice cream maker?

Yes. The churning creates the smooth base and properly distributes the cherries and chocolate. Without one, freeze the base in a shallow container, stir every hour, and fold in the mix-ins during the last stir.