Once the sugar is dissolved, turn the heat off and pour in 2 tablespoons cherry liqueur. Fold 1 cup pitted and chopped black cherries (fresh or frozen) and 1/2 cup chopped semi-sweet chocolate into the ice cream and pour into an airtight container or metal loaf pan and place in the freezer until ready to use.Ĭherry Liqueur Simple Syrup: In a small saucepan, combine 1/2 cup sugar and 1/2 cup water and bring to a boil. Pour the custard into an ice cream machine and churn according to manufacturer's instructions. Once the custard is at room temperature, refrigerate the custard for 3-4 hours to thicken. Remove from heat and strain through a fine mesh strainer to remove any cooked egg yolks, then pour the ice cream base into a bowl, cover with plastic wrap and allow it to come to room temperature. Pour the tempered egg mixture into the remaining heavy cream mixture in the saucepan over medium heat and stir continuously until the ice cream base thickens and coats the back of a wooden spoon. Temper the eggs by whisking 1/4 cup of heavy cream mixture into the egg mixture and whisk until smooth. Stir in the maraschino cherries and white chocolate. In a medium saucepan, combine 2 cups heavy cream and 1 cup whole milk bring to a simmer. Whisk together all of the dry ingredients in a separate bowl, then mix them into the butter/sugar until just combined. Garnish the cake with chocolate shavings and fresh black cherries.īlack Forest Ice Cream: Whisk 1/2 cup sugar, 4 egg yolks and 1 teaspoon vanilla extract set aside. Place it in the freezer until you are ready to serve.

Life tastes good black forest cookies