CHOCOLATE CHERRY ICE CREAM

MAKES ABOUT 1 QUART

WHILE fresh, frozen, or canned sweet red cherries blend perfectly
with chocolate, you’ll need to add cherry syrup to help the sweet flavor of
the fruit come through. Look for cherry syrup in your supermarket near
the ice cream toppings or call Zabar’s in New York City (212-787-2000).

1 heaping cup pitted sweet cherries
¼ cup cherry syrup
½ teaspoon vanilla extract
¾ cup sugar
1/3 cup unsweetened cocoa powder
1½ cups half-and-half
1 large egg
¾ cup heavy cream

Puree the cherries with the cherry syrup and vanilla in a blender. Set aside.
Combine the sugar, cocoa, and half-and-half in a heavy medium saucepan.
Place over low heat. Stir constantly until the mixture is well blended and
comes to a simmer. Remove from the heat and slowly beat the hot halfand-
half mixture into the egg. Pour the hot chocolate custard through a
strainer into a large, clean bowl. Stir in the cherry puree and heavy cream.

Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHOCOLATE CHERRY CORDIAL ICE CREAM Substitute cherry liqueur
for cherry syrup. Proceed with the recipe as directed.

SOUTHERN CHOCOLATE CHERRY PIE ICE CREAM Add ¼ teaspoon
almond extract along with the vanilla. Add ¼ cup chopped toasted almonds

and ½ cup crumbled graham crackers to the machine when
the ice cream is semifrozen. Allow the machine to mix in the additional
ingredients. Proceed with the recipe as directed.