Vice Cream #1: Cherry Chocolate Port
July 24, 2009As promised, I bought an ice cream maker and started concocting my boozey Vice Cream. The first batch is fantastic.
Cherry Chocolate Port Ice Cream
1/2 cup sugar
1 tablespoon corn starch
3 large egg yolks
1 1/2 cups milk, scalded
1 1/2 cups cream, cold
1/2 vanilla bean (about 2 inches), scraped
3/4 cup dried bing cherries, reconstituted in port
3/4 cup bittersweet chocolate chips
Stir together sugar and starch and whisk in egg yolk, then milk. Over medium heat, stirring constantly, bring to a boil and continue stirring for 2 minutes. Remove from heat and pour into a chilled bowl, stir in vanilla scrapings, cover and chill. Once cold, whisk in cream and put in ice cream maker (mine took 20 minutes, but follow the instructions on your own), and then stir in cherries and chocolate before covering and putting in the freezer to harden.
Notes: scalding milk is simply bringing it briefly to a boil, which will cause solids to separate from the milk and stick to the pan, so they are left behind when you pour off the milk. To make the cherries, put a cup of dried bing cherries in a cup of good port and let them sit, covered at room temperature for a few days.
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Where is my bite? Want.
Also, those “scrapings” are called caviar, thankyouverymuch.
And now that I have had it – YUM INDEED. All it needs is a little bit of hot fudge syrup, some whipped cream from your new can thingy, and some extra porty boozey cherries on top. HOT DIGGITY DAWG.