This is pure decadence in a waffle cone and one of our favorite cherry recipes. The melted chocolate is optional; you may wish to do without or to add a little chopped chocolate directly to the partially frozen ice cream instead. If you haven’t made the thyme roast cherries, another rich cherry compote or jam will work as well.
Ingredients (makes 8)
- 1 ½ cups heavy cream
- 2 cups + 2 tbsp whole milk
- 1 vanilla bean (or 1–2 tsp vanilla extract as a substitute)
- Pinch of sea salt
- 4 large egg yolks
- ½ cup granulated sugar
- 1 portion thyme roasted cherries
- 7 oz dark chocolate, broken into pieces, for dipping
- 8 waffle cones, to serve
The Homes & Gardens method
- In a heavy-bottomed saucepan , combine the heavy cream, whole milk, vanilla bean or extract, and a pinch of salt. Slowly bring just to a boil, then remove from the heat. Let steep for 20 minutes. Strain the cream and milk through a fine-mesh sieve (like this Cuisinart set of strainers from Amazon), pressing firmly to extract all the vanilla flavor.
- In a mixing bowl (these nested stainless steel mixing bowls from Amazon are ideal), beat the egg yolks and sugar with an electric mixer (this KitchenAid cordless hand mixer at Amazon was the best hand mixer in our tests) on medium-high speed until very thick and pale, about 3–4 minutes. Return the cream mixture to the saucepan and bring just to a simmer.
- Slowly pour it into the egg mixture in a thin stream, whisking constantly. Pour everything back into the saucepan and cook gently over low heat, stirring continually, for about 10 minutes, or until the custard is thick enough to coat the back of a spoon. Remove from heat, cover, and allow to cool completely.
- Pour the cooled custard into an ice cream maker (The Cuisinart Pure Indulgence came top in our best ice cream makers guide and churn according to the manufacturer’s instructions, until the ice cream is thick and the machine stops. Transfer to a chilled container, gently swirl in the thyme-roasted cherries (don’t overmix), cover, and freeze at least 4 hours or overnight, until firm.
- Melt the dark chocolate in a heatproof bowl (try these Pyrex essentials glass mixing bowls) set over a pan of barely simmering water, stirring until smooth. Transfer to a small bowl. Scoop the ice cream into waffle cones, dip the tops into the melted chocolate, and let set for 1 minute before serving.
If you love ice cream, our collection of ice cream recipes has something for everyone from childhood favorites to sophisticated twists on classics.
