Cherry Garcia Ice Cream 

  • By Stacey Smith
  • 12 Sep, 2016

Homemade Ben and Jerry's Cherry Garcia Ice Cream with a touch of Britishness. 

Its September and we are steadily transitioning into Autumn, my favorite time of year. To me it resonates a sense of new year, maybe even more than the real new year with just a dull wet January to look forward to. On this side of things I believe there is more reason for change and new beginnings as there is so much to look forward to. 
Bearing down the hatches and snuggling up on the sofa in front of good tv...hello! Great British Bake Off!!, new winter wardrobe..oh I do love a good knit and I must buy myself a decent winter coat this year...a mac just won't cut it!. As well as the colour of the trees, crisp Autumnal (I love that word) walks, darker evenings..I love being able to put candles on at 5pm! the air slightly smelling of smoke, toffee and spices....well I think it does, even when its not Bonfire Night...and the Trapps fam know how to throw a  cracking one!!! It also means the preparation for Christmas. 
Yes I said it and will say it again...Christmas, and no its not too early, not in the Trapps household anyway. Christmas has always been quite an event in our family, you knew Christmas was well  on its way when you would find your Dad half way through watching "White Christmas" one weekend morning in early October. This year my Mum has already asked me for my Christmas list and I have already starting thinking about what I'm going to make for desert for Christmas dinner. 
Since leaving the family home I have been asked to do the pudding and its becoming somewhat of a new tradition, not that I'm complaining I really enjoy doing it. A couple of years ago I made a Christmas pudding for the first time and it went down a treat and was asked to do again last year...and yet again for this year.....you can see whats happening. I am not against Christmas Pudding but I am also make the Christmas cakes...thats a lot of currents and sultanas...and they wonder why I don't make mince pies! 
So along with one other pud (yet to be confirmed) I will be making a Christmas Pudding..yet again.. but I will be cherry-ing it up a bit, starting with this Cherry Ice Cream. Its my take on Ben and Jerry's Cherry Garcia Ice Cream which can no longer be fond in the shops!!! It was always the one that was bought in our house along with Phish Food or Baked Alaska, on arriving home from the supermarket my mum, me, my brother and sister if they are there would tear through the bags looking for it, we would open the tubs and have a couple of teaspoons...just to "taste" before putting it in the freezer and devouring it later that evening. I think its time to bring it back! 
Homemade Cherry Garcia Ice Cream

Ingredients. 
For the Ice Cream
300ml Double Cream 
300ml Full Fat Milk
200g Clotted Cream - the touch of Britishness
1 Vanilla Pod 
5 Egg Yolks 
25g Caster Sugar 
For the Cherry Ripple
200g Frozen Cherries
1/2 Tsp Caster Sugar
For the Filling
200g Cherries, a small handful set aside for decoration
100g 70% Dark Chocolate, roughly chopped. A small handful set aside for decoration 

Method for the Ice Cream.
Put the cream, milk and clotted cream into a medium saucepan over a low heat. 
Cut the vanilla pod length ways, scrape out the seeds and add to the pan along with the vanilla pod. 
Heat until the mixture starts to simmer. 
Meanwhile whisk the egg yolks with the sugar until light and creamy. 
Once the creamy mixture is simmering, pour a quarter of the mixture into the bowl whisking as you do so until combined. 
Pour the mixture back into the pan on a low heat, stirring constantly until the mixture has thickened and coats the back of a spoon. 
Once the mixture has thickened, pour the mixture through a sieve into a bowl, cover with clingfilm so it touches the surface of the custard (this will prevent a skin forming) and leave to cool.

Method for  the Cherry Ripple
Put the cherries in to a small saucepan on a low heat, sprinkle over 1/2 tsp of sugar and heat until the cherries are soft and mushy. 
Leave to cool for a few minutes, then blitz in a blender to make a sauce. 

Back to the Ice Cream
Once the ice cream is cool, pop it into your ice cream maker to churn until its nice and thick. 
If you don't have an ice cream make you can do this by putting the mixture into a tub and putting it in the freezer for an hour, giving it a stir and putting it back in the freezer for another hour, repeat until thick.
Chop the chocolate up into chunks putting a small handful aside for later. 
Spoon the now think and creamy ice cream back into the bowl and add the chocolate and whole cherries, again putting a small handful aside for later.
Gently fold into the ice cream until the chocolate and cherries are evenly dispersed. 
Spoon a layer of the ice cream mixture into your chosen tub (I used a 2lb loaf tin) and dollop blobs of cherry ripple on top. 
With the end of a spoon, gently ripple the cherry sauce through the ice cream. 
Add another layer of ice cream and repeat the process until you have used up all the ice cream and cherry ripple. 
Finish off my scattering the chocolate and cherries you saved over the top of the ice cream. 
Cover with a lid or clingfilm and put in the freezer until frozen. 

Enjoy! xXx



So called after my love of raspberries and rabbits...but not in the crazy kind of way I don’t actually own a rabbit. To me raspberries and rabbits are so quintessentially British.....
Please click on my picture to find out more About Me!
 

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