Black Cherry Chocolate Chunk Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 8 servings, about 1 1/2 quarts
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 9 hours 10 minutes, including chilling, churning, and freezing

Quick Ingredients

• 2 1/2 cups pitted black cherries, fresh or thawed frozen, halved
• 1/3 cup granulated sugar for the cherries
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar for the custard, divided
• 1/4 teaspoon fine sea salt, plus 1/8 teaspoon for the cherries
• 5 large egg yolks
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 5 ounces bittersweet chocolate, chopped into 1/4-inch chunks

Do This

• 1. Freeze your ice cream maker bowl for at least 24 hours if required by the manufacturer.
• 2. Simmer cherries, 1/3 cup sugar, lemon juice, and 1/8 teaspoon salt for 8 to 10 minutes; thicken with cornstarch slurry for 1 minute, then chill.
• 3. Warm cream, milk, 1/2 cup sugar, and 1/4 teaspoon salt to 160°F.
• 4. Whisk egg yolks with remaining 1/4 cup sugar, temper with hot dairy, then cook the custard to 170°F to 175°F.
• 5. Strain, stir in vanilla and almond extracts, and chill the custard to 40°F, at least 4 hours.
• 6. Churn for 20 to 25 minutes, adding chocolate chunks during the last 2 minutes.
• 7. Layer churned ice cream with chilled cherry ribbon, swirl lightly, and freeze at 0°F for 4 hours before scooping.

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Why You’ll Love This Recipe

• Deep black cherry flavor: A quick cooked cherry ribbon gives every scoop jammy, ruby-red fruitiness.
• Luxuriously creamy: A classic egg custard base makes the ice cream smooth, scoopable, and rich.
• Real chocolate chunks: Bittersweet chocolate adds bold cocoa flavor and a satisfying bite.
• Special but doable: The steps are simple and home-kitchen friendly, with clear temperatures to take out the guesswork.

Grocery List

• Produce: Black cherries, fresh lemon
• Dairy: Heavy cream, whole milk, large eggs
• Pantry: Granulated sugar, fine sea salt, cornstarch, vanilla extract, almond extract, bittersweet chocolate

Full Ingredients

Black Cherry Ribbon

• 2 1/2 cups pitted black cherries, fresh or thawed frozen, halved, about 14 ounces or 400 g
• 1/3 cup granulated sugar, 67 g
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon fine sea salt
• 1 teaspoon cornstarch
• 1 tablespoon cold water

Custard Ice Cream Base

• 2 cups heavy cream, 480 ml
• 1 cup whole milk, 240 ml
• 3/4 cup granulated sugar, divided, 150 g
• 1/4 teaspoon fine sea salt
• 5 large egg yolks
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract

Chocolate Chunks

• 5 ounces bittersweet chocolate, 60% to 70% cacao, chopped into 1/4-inch chunks, 142 g

Step-by-Step Instructions

Step 1: Prepare the equipment

If your ice cream maker uses a freezer bowl, freeze the bowl for at least 24 hours before churning. About 30 minutes before you plan to pack the ice cream, place a 1 1/2-quart to 2-quart freezer-safe container or metal loaf pan in the freezer so it is cold and ready.

Set a fine-mesh strainer over a medium bowl for the custard. For faster chilling, prepare an ice bath by filling a large bowl with 2 cups ice and 2 cups cold water.

Step 2: Cook the black cherry ribbon

In a medium saucepan, combine the halved black cherries, 1/3 cup granulated sugar, 1 tablespoon lemon juice, and 1/8 teaspoon fine sea salt. If using thawed frozen cherries, include 2 tablespoons of the released cherry juice and discard any extra liquid.

Cook over medium heat for 8 to 10 minutes, stirring often, until the cherries soften, release their juices, and the mixture bubbles steadily. Use the back of a spoon to lightly mash about one-third of the cherries, leaving plenty of pieces for texture. The cherry mixture should look glossy and syrupy and register about 210°F to 215°F.

In a small bowl, stir 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Pour the slurry into the bubbling cherries and cook for 1 minute, stirring constantly, until slightly thickened. Transfer to a shallow bowl, cool at room temperature for 20 minutes, then cover and refrigerate until fully cold, at least 4 hours.

Step 3: Warm the cream and milk

In a clean medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup of the granulated sugar, and 1/4 teaspoon fine sea salt. Warm over medium heat for 5 to 7 minutes, stirring occasionally, until the sugar dissolves and the dairy is steaming around the edges. The mixture should register about 160°F. Do not let it boil.

Step 4: Temper the egg yolks

While the dairy warms, whisk the 5 egg yolks with the remaining 1/4 cup granulated sugar in a medium heatproof bowl for 1 minute, until the mixture is slightly thickened and lighter in color.

Slowly ladle about 1 cup of the hot cream mixture into the yolks while whisking constantly. Add it gradually so the yolks warm gently without scrambling. Once combined, pour the warmed yolk mixture back into the saucepan with the remaining cream mixture, whisking as you pour.

Step 5: Cook and chill the custard

Cook the custard over medium-low heat for 4 to 7 minutes, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan. The custard is ready when it thickens enough to coat the spatula and registers 170°F to 175°F on an instant-read thermometer. Do not let it exceed 180°F, which can cause the eggs to curdle.

Immediately pour the custard through the fine-mesh strainer into the prepared bowl. Stir in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract. Place the bowl in the ice bath and stir every 5 minutes for about 20 minutes, until the custard cools below 70°F. Cover and refrigerate until very cold, at least 4 hours or up to 24 hours. For best churning, the custard should be 40°F or colder.

Step 6: Churn the ice cream

Pour the cold custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes. The ice cream should look thick and creamy, similar to soft serve.

During the last 2 minutes of churning, add the chopped bittersweet chocolate so the chunks distribute evenly without sinking to the bottom.

Step 7: Layer in the cherry ribbon

Remove the chilled container from the freezer. Spoon about one-third of the churned ice cream into the container, then dollop one-third of the cold black cherry ribbon over the top. Repeat the layers two more times with the remaining ice cream and cherry ribbon.

Use a butter knife or skewer to make 4 to 5 gentle figure-eight swirls through the mixture. Do not overmix; you want bold ribbons of black cherry running through the vanilla-almond custard base rather than a fully blended pink ice cream.

Step 8: Freeze until scoopable

Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream, then cover tightly with a lid or foil. Freeze at 0°F for at least 4 hours, until firm enough to scoop.

For the cleanest scoops, let the ice cream sit at room temperature for 5 to 10 minutes before serving. Scoop into chilled bowls and enjoy the creamy custard, glossy cherry swirls, and crisp bittersweet chocolate chunks.

Pro Tips

• Use a thermometer: Custard is easiest when you cook by temperature. Aim for 170°F to 175°F and avoid going above 180°F.
• Chill thoroughly: A base at 40°F or colder churns faster and gives a smoother texture with smaller ice crystals.
• Keep the cherry ribbon cold: Warm fruit sauce can melt the freshly churned ice cream and create icy pockets.
• Chop the chocolate small: Pieces around 1/4 inch give a pleasant crunch without being too hard to bite when frozen.
• Swirl lightly: A few gentle passes create dramatic burgundy ribbons. Too much stirring will muddy the colors.

Variations

• Black Cherry Almond Crunch: Add 1/3 cup toasted sliced almonds during the last 2 minutes of churning along with the chocolate chunks.
• Bourbon Black Cherry Chocolate Chunk: Stir 1 tablespoon bourbon into the fully chilled cherry ribbon before layering. The ice cream will set a little softer.
• Double Chocolate Cherry: Whisk 2 tablespoons unsweetened cocoa powder into the warm cream mixture in Step 3 for a chocolate custard base.

Storage & Make-Ahead

Store the ice cream in an airtight freezer-safe container at 0°F with parchment paper or plastic wrap pressed directly against the surface. It is best within 7 days and keeps well for up to 2 weeks. If it becomes very firm, let it soften at room temperature for 5 to 10 minutes before scooping. The black cherry ribbon can be made up to 3 days ahead and kept refrigerated. The custard base can be made up to 24 hours ahead before churning. Do not refreeze ice cream that has fully melted.

Nutrition (per serving)

Calories: 503 kcal | Carbs: 47g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Fiber: 3g | Sugar: 41g | Sodium: 124mg | Cholesterol: 200mg