I've been wanting to make and share this chocolate ice cream with you all because it's one of my favorites! I love it with fresh cherry sauce, a combination I find irresistible. And it deserves the word velvet; though cheesy, it's self-explanatory.
Making ice cream at home
It is a different experience than buying the commercial kind. Fresh ingredients and pairings we love I think account for it being superior.
I have an old ice cream maker, the one that needs the bowl to be already frozen and that doesn't do an excellent job. But it gets there. The ice cream is super creamy. So I don't complain.
This is a very old fashioned ice cream made with yolks and cream.
The chocolate cream, once it's very cold and ready to be put in the ice cream maker, is simply luscious, so creamy and unctuous you'd want to eat it like that.
Ice cream machines
What these machines do is churn the ice cream base for a period of time to prevent crystallization when it's frozen and kept in the freezer.
I have a very old one and it works very well. It's from Cuisinart, and this is probably the modern model. It's the type that you have to freeze the bowl, so I just have it in the freezer at all times, year-round, so it's ready whenever I want to make ice cream.
Making the cherry sauce
Start by pitting fresh cherries. Or maybe you're lucky to be able to buy frozen pitted cherries.
A cherry pitter is essential in my opinion. You can buy cherry pitters online, of course.
Make sure you wear an apron or something to cover your clothes because some pits will probably fly were they're not supposed too until you get the drift of the pitter. Similar to taking the seeds out of a pomegranate. Cover your clothes.
Tips for the sauce
Any cherry qualifies for the sauce as long as they're edible, not rotten, of course. If you have fruit that is not very ripe or sweet they are great for making the sauce.
Sugar, I love using brown. But you can use whatever you like, white, powdered, coconut, muscovado. Simply know that each sweetens differently.
So this is, at the moment, my favorite chocolate ice cream, with a fresh cherry sauce that is one of my most anticipated fruits. I can never tire of eating fresh cherries. Ever.
I found out while attempting many chocolate cakes and brownie recipes, that one of the best ways to achieve a deep, semisweet chocolate flavor is to mix melted dark chocolate and unsweetened cocoa powder.
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Let me know in the comments below if you made this recipe and loved it, and if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
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- Ice cream made as written in a recipe at Gourmet magazine
For the cherry sauce:
- 1 pound (450g) fresh cherries, pitted
- 2 tablespoons light brown sugar
- 1 or 2 tablespoons cassis liqueur (optional)
- 1 or 2 tablespoons water
- Put cherries in a saucepan, add the sugar and cook, stirring constantly, for 2 minutes.
- Add cassis and 1 or 2 Tbs water. If you're not using the liqueur, increase water by 2 tablespoons.
- Let cook for about 5 minutes, until cherries soften a bit and the sauce is syrupy.
- Keep refrigerated and use cold over ice cream.
- Prep Time: 20
- Cook Time: 60
- Category: Desserts
- Method: Cooking + freezing
- Cuisine: International
Keywords: chocolate velvet ice cream, cherry sauce