Cherry Garcia
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
• 1/4 cup shaved plain chocolate (B&J prefer Hershey's Special Dark Chocolate candy bars)• 1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but see sure to drain the syrup)• 2 large eggs• 3/4 cup sugar• 2 cups half and half ( original recipe calls for heavy or whipping cream)• 1 cup milk (used 2% for nutrition facts)
• Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.
• Heat the milk, salt, and sugar in a saucepan. Whisk the eggs in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed mixture back into the saucepan.
• Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream and stir.
• Chill thoroughly, and transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions (about 20-25 minutes). After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready. Freeze at least 2 hours (I like to leave it overnight) before serving.
Serving Size: Makes 12 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user LEAHLOU622.
• Heat the milk, salt, and sugar in a saucepan. Whisk the eggs in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed mixture back into the saucepan.
• Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream and stir.
• Chill thoroughly, and transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions (about 20-25 minutes). After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready. Freeze at least 2 hours (I like to leave it overnight) before serving.
Serving Size: Makes 12 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user LEAHLOU622.
Nutritional Info Amount Per Serving
- Calories: 142.1
- Total Fat: 6.9 g
- Cholesterol: 48.1 mg
- Sodium: 39.4 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 0.2 g
- Protein: 3.2 g
Member Reviews