Homemade Cherry Garcia Ice Cream

Ingredients

• 1.66 cup milk (1 2/3 cups)
• 1.66 cup heavy cream (1 2/3 cups)
• 0.5 cup granulated sugar (for the custard base)
• 1 tsp vanilla
• 0.25 tsp salt
• 3 egg yolks (room temperature)
• 2 cup cherries (pitted, about 40 cherries)
• 1 tbsp granulated sugar (for the cherry preserves)
• 0.5 cup dark chocolate chips (chopped)

Steps

1. 1

   In a medium saucepan, heat the milk, heavy cream, and 1/2 cup sugar over medium-high heat for 5-10 minutes until it starts to simmer. If using a thermometer, the mixture should reach 110°F (43°C). Remove from heat.

2. 2

   While the milk mixture heats, place the 3 room temperature egg yolks in a small bowl. Slowly whisk in about 1/2 cup of the warm milk mixture to temper the yolks until the mixture is smooth and uniform.

3. 3

   Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly until combined.

4. 4

   Return the pan to medium heat. Stirring continuously, cook for about 10 minutes until the mixture thickens slightly and reaches 165°F (74°C) on a thermometer.

5. 5

   Remove the pan from the heat and stir in the vanilla and salt.

6. 6

   Pour the ice cream mixture through a fine-mesh strainer into a large heat-safe bowl to ensure a smooth texture. Allow to cool slightly at room temperature.

7. 7

   Cover the bowl and transfer to the refrigerator to chill for at least 6 hours, or overnight.

8. 8

   Prepare the cherry preserves by adding the pitted cherries and 1 tablespoon of sugar to a medium pan. Cook over medium-low heat for about 10 minutes, stirring occasionally as it simmers.

9. 9

   As the cherries soften and become jammy and thick, mash them with a fork or potato masher to break them down while leaving a few chunky pieces.

10. 10

    Remove the cherry preserves from heat, allow to cool to room temperature, and store in an airtight container in the fridge while the custard chills.

11. 11

    Once the custard is fully chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions (typically about 20 minutes).

12. 12

    Transfer the churned ice cream to freezer-safe containers, layering the ice cream with the chilled cherry preserves and chopped dark chocolate chips, lightly swirling them in as you go.

13. 13

    Enjoy immediately for a soft-serve consistency, or freeze until solid for a scoopable result.

Notes

For the best texture, ensure the custard base is completely chilled (at least 6 hours) before churning. You can mash the cherries to your preferred consistency, but leaving some chunks provides the classic Cherry Garcia experience.

Nutrition per serving

• dessert
• gluten-free
• ice cream
• copycat recipe
• frozen
• summer