Cherry Chocolate Chip Ice Cream with Toasted Almonds

Aug 1, 2012 by

Cherry Chocolate Chip Ice Cream with Toasted Almonds
This entry is part 2 of 2 in the series I scream, You scream

This is one of my favorite variations on the classic Mascarpone Ice Cream.

 

You will need:  1 recipe Mascarpone Ice Cream

 

8 oz Mascarpone cheese

1 cup whole milk

2/3 cup sugar

1 tsp vanilla

 

Combine all ingredients and pour into an ice cream maker, and let churn for 20 minutes.

 

To freeze without an ice cream maker, pour the mixture into a shallow container and put in the freezer.  Periodically take the ice cream out of the freezer and whisk it to break up ice crystals for a creamier ice cream.

 

 

After mixing the mascarpone base either by hand or in the ice cream maker until almost frozen, add in 1/2 cup each:

 

1/4 cup fresh cherries, pitted, and halved or quartered

1/2 cup toasted almond slivers, crushed lightly

1/2 cup semi sweet mini chocolate chips

 

(I like my ice cream loaded with chunks- Ben and Jerry’s style- If you like less, simply decrease the amounts above to customize.)

 

Allow to mix in the ice cream maker (if using) for an additional 5 minutes.  Then pour into an airtight container and lay the plastic wrap over the ice cream and freeze until hard.

 

If making the ice cream by hand, simply stir these ingredients in when the ice cream starts to resemble soft serve, and then cover with plastic wrap and let freeze until hard.

 

 

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