Ingredients:

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup dark chocolate (60–70% cacao), finely chopped
  • 1/2 cup sweet dark cherries, pitted and roughly chopped

Instructions:

  1. In a medium mixing bowl, whisk together the granulated sugar, salt, and whole milk. Whisk until the sugar crystals have completely dissolved and the liquid looks clear. Note: If you see grains of sugar, keep going or the ice cream will feel sandy.
  2. Stir in the cold heavy cream and vanilla extract. Mix until the mixture is smooth and the vanilla is fully incorporated. You'll notice the aroma shift from plain milk to a rich, floral scent.
  3. Chill the ice cream base in the refrigerator for 30 minutes. This is a non negotiable step. A cold base churns faster and creates smaller ice crystals.
  4. Pour the chilled base into your ice cream maker. Churn according to the manufacturer's directions until it reaches a thick, soft serve consistency. This usually takes about 25 minutes.
  5. During the last 2 minutes of churning, use a spatula to fold in the chopped dark chocolate and cherry pieces. Do this gently to ensure even distribution without over working the cream.
  6. Transfer the ice cream to an airtight freezer safe container. Smooth the top with your spatula.
  7. Freeze for 4 hours to set the texture. This transforms the soft serve consistency into a scoopable, velvety treat.