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Cherry Garcia Ice Cream Recipe

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4.1 from 3 reviews

This Cherry Garcia Ice Cream recipe delivers a homemade version of the beloved classic, combining rich dark chocolate shavings and fresh Bing cherries in a creamy custard base. The ice cream is made using a traditional stovetop method to create a smooth, velvety texture infused with the bright flavors of lemon and balanced sweetness. Perfect for a decadent dessert that harmonizes fruity, chocolatey, and creamy notes in every scoop.

Ingredients

Ice Cream Base

  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 2 Large Egg Yolks
  • 3/4 cup Granulated White Sugar
  • 1 pinch Fine Salt
  • 1 tsp Fresh Lemon Juice

Inclusions

  • 1/2 cup Shaved Dark Chocolate
  • 1/2 cup Fresh Bing Cherries, halved and pitted (if using canned, drain and pat dry thoroughly)

Instructions

  1. Prepare the inclusions: Place the shaved dark chocolate and halved cherries in separate bowls and refrigerate. Keeping them cold prevents melting the ice cream base when added later.
  2. Heat the dairy: In a medium heavy-bottomed saucepan, combine the heavy cream and whole milk. Heat over medium-low, stirring occasionally, until it reaches a gentle simmer around 160°F, avoiding a rolling boil.
  3. Whisk egg yolks and sugar: In a medium bowl, whisk the egg yolks and granulated sugar together for about 2 minutes until thick, pale yellow, and smooth.
  4. Temper the eggs: Slowly drizzle one ladle (about 1/2 cup) of the hot cream mixture into the egg yolks while whisking constantly to prevent scrambling. Repeat with one more ladle to gradually bring up the temperature of the yolks.
  5. Cook the custard base: Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a heat-resistant spatula until the custard thickens and reaches 170°F–175°F, coating the back of a spoon.
  6. Strain and chill: Immediately pour the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits. Cover the surface with plastic wrap directly to prevent a skin from forming. Refrigerate until the base reaches 40°F, at least 6 hours or overnight.
  7. Churn and add inclusions: In the final 2 minutes of churning the ice cream base in an ice cream maker, add the chilled shaved chocolate and cherries. This ensures they are evenly suspended throughout the ice cream.

Notes

  • Use fresh Bing cherries for best flavor; if canned, make sure to drain and dry thoroughly to prevent ice crystals in the ice cream.
  • Tempering the eggs slowly with warm cream ensures a smooth custard without scrambling.
  • Covering the custard with plastic wrap directly on the surface prevents skin formation while chilling.
  • Add the chocolate and cherries near the end of churning to keep their texture intact and evenly dispersed.
  • For best results, chill the custard base overnight to develop flavor and texture before churning.

Find it online: https://recipesbyliza.com/cherry-garcia-ice-cream-recipe/