It's summer guys! you know what that means... I pulled out the ice cream maker! I have so many ice cream ideas for the summer I can barely contain my excitement. Growing up my favourite was (and always will be) NY Cherry Cheesecake... it's just the best. I really did think about buying a Daiya cheesecake, chopping it up and throwing it into this ice-cream but I thought maybe I was getting ahead of myself and that I should just try making the base first.. I will probably try that in the future for sure though ha ha! I use my Cuisinart Ice-Cream maker and it works so well! I have yet to try a "no-churn" freezing method, but I don't see why it wouldn't work! I hope you like it, this is one I'll defintely be making all summer long!
A couple things about this Ice-cream:
1. Fruit based ice-creams are super tricky because of the water content. They tend to crystalize and turn into more of a hard sorbet. So please do not skip the thawing out/getting rid of the excess liquid part. It makes a big difference! You can also use fresh cherries. I just use frozen because they are really affordable and already pitted!
2. Lemon juice. The lemon juice adds a nice tang to the end product. Think - frozen yogurt. Just that little extra something, but you can skip it if you'd like.
3. Gelatin. This is a strange ingredient but definitely necessary. The gelatin works to absorb the water within the ice-cream mixture- producing a really creamy end result with minimal crystalization.
Sweet Cherry Chocolate Chip Ice-Cream
1. Place the bowl of the ice cream maker in the freezer the night before you plan to make ice-cream. It is really important that the bowl is completely frozen.
5. When it reaches a soft serve consistency, add the reserved cherries and chocolate chips. Transfer to a parchment lined container with a lid and freeze for 2 more hours. Let sit at room temperate for 10-15 minutes before serving. For a smooth scoop, it helps to run the ice-cream spoon under warm water first! Just like Grandma used to do when we were kids!