Sour Cherry and White Chocolate Ice Cream

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Que faire avec des griottes? Fanny was just asking.

I have here a delicious and refreshing way to enjoy sour cherries. Try this sweet and delicious white chocolate ice cream. Yes! I know. For the chocolate purists, white chocolate has been stripped off all cocoa powder and, therefore is not “real chocolate”.
However, I do not think that anyone who could possibly say no to a scoop of this unctuous, sweet-and-sour treat to keep cool these days! If you prefer dark chocolate, you could always substitute the nuts and white chocolate chunks for cherries in this chocolate sorbet.
Using sweet warm milk and egg yolks, I first prepared custard which I poured hot over white chocolate chunks. Once the chocolate melted, I stirred in heavy cream and chilled the mixture in the fridge overnight. The next morning, I froze the mixture in the ice cream maker and folded the drained sour cherries into the freshly churned ice cream. I saved then reduced the syrup to drizzle on the scoops.

Adapted from the
Perfect Scoop

Ingredients for 1½ liters:

1 cup whole milk

2/3 cup sugar

Pinch of salt
5 large egg yolks (you can freeze the egg whites or use them for meringue cookies, another great accompaniment for ice cream)
8 ounces white chocolate chunks (I used Callebaut white chocolate)
2 cups heavy cream
1 16-ounce pitted sour cherries in light syrup (unless you can find fresh sour cherries to poach)

1. In a saucepan, warm the milk, sugar and salt over medium-high heat.

2. In a bowl, whisk the egg yolks while slowly pouring the sweet warm milk.

3. Transfer the mixture into the saucepan.

4. Constantly stir using a wooden spoon over medium high heat until the mixture thickens to coat the spoon.

5. Pass the custard through a sieve onto the chocolate chunks.

6. Whisk until the chocolate has melted and stir in the cream.

7. Let cool to room temperature and chill overnight.

8. Vigorously whisk the chilled mixture and freeze in the ice cream maker according to the manufacturer’s instructions.

9. Drain then fold the sour cherries into the white chocolate ice cream, saving the syrup in a small saucepan.

10. Transfer into a plastic container and store in the freezer.

11. To make the sour cherry drizzle, add one to two tablespoons of sugar to the syrup and bring to a boil over medium high heat.

12. Reduce by half and let cool to room temperature.

13. Transfer into a jar and store in the fridge until ready to serve.

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