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copycat Cherry Garcia ice cream in glass bowl
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Cherry Garcia Ice Cream

Loaded with cherries and chocolate chunks, this cherry chocolate chunk ice cream is inspired by Ben & Jerry's famous Cherry Garcia.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 scoops
Calories 279kcal
Author Ryan Beck

Ingredients

  • ½ cup + 1 tbsp granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon xanthan gum
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup sweet cherries, pits removed and chopped in quarters
  • ¾ cup dark chocolate, chopped
  • ¼ cup dark chocolate, shaved

Instructions

  • In a small bowl, combine the sugar, salt and xanthan gum.
  • Heat a medium pot over medium heat and add the cream, milk and corn syrup, whisking to combine. Whisk in the sugar mixture until there are no lumps. Cook until the sugar is dissolved, about 2-3 minutes. Remove the pot from heat. Cover and refrigerate for at least 6 hours or overnight.
  • Before pouring in ice cream maker, stir in vanilla extract. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
  • Once desired consistency, slowly add the cherries and chocolate to the ice cream maker and churn for 30 seconds longer until mixed through. 
  • Pour ice cream into a container and freeze in freezer for 4+ hours to get a desired consistency. Ice cream will last up to 6 months.

Notes

  • Use the best ingredients – when making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
  • Don’t cut the fat and calories – ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you’re on a diet, just have a smaller scoop!
  • Add extract at right time – if you add an extract or alcohol while the custard is too hot, you won’t get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
  • Chill the custard – you don’t necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
  • Use frozen bowl – make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren’t giving the ice cream a great chance of freeze.
  • Start ice cream motor first – do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
  • Add mix-ins at the end – never add your mix-ins at the beginning of the process. You want to add them when it looks like there is about a minute left in the churning process.
  • Don’t overchurn – always error on the side of caution when it comes to churning your homemade ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
  • Keep it creamy – homemade ice cream can turn hard as we don’t add preservatives, however xanthan gum or a couple tablespoon of vodka will help keep it creamy.

Nutrition

Serving: 1scoop | Calories: 279kcal | Carbohydrates: 22g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 105mg | Sodium: 53mg | Potassium: 115mg | Fiber: 0g | Sugar: 21g | Vitamin A: 800IU | Vitamin C: 1.7mg | Calcium: 70mg | Iron: 0.4mg