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Make your own Ice Cream!
- Gather your ingredients.
- In a medium saucepan, stir together the cherries, milk, 1 cup cream, sugar, and salt. Bring to barely a simmer over medium heat, then reduce heat to low. Allow the cherries to steep in the cream mixture for 15 minutes, stirring occasionally. Remove the saucepan from the heat and purée using an immersion blender. (You could also use a regular blender for this step.) Pour the cherry purée into a medium bowl and stir in the remaining 1 cup cream.
- Fill a large bowl with ice cubes. (This bowl should be large enough to nestle the purée bowl inside.) Place the cherry purée bowl into the ice cube bowl, and refrigerate until the mixture is completely cooled, about 45 – 60 minutes.
- Once chilled, stir in the lemon juice and the bourbon. Place into an ice cream maker and mix per the ice cream maker’s instructions. Stir in the chocolate chunks once the ice cream reaches a soft-set consistency. For firmer ice cream, place into a shallow container and freeze for 2 – 4 hours.