Black Forest Cherry Ice Cream

Ingredients for 4 servings:

• 80 g dark chocolate coating
• 100 g cherry(s), fresh or frozen
• 400 ml cream
• 180 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 15 g cocoa powder
• 4 egg yolks, size M
• 50 ml cherry brandy
• 1 cup of double cream (250 g)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop or grate the chocolate coating. Wash, pit, and finely chop the cherries. A cherry pitter makes this job much easier. Let the cherries freeze. Let frozen cherries thaw slightly, then chop them up and return them to the freezer. Combine the cream, sugar, vanilla sugar, salt, and cocoa powder in a saucepan and bring to a simmer over medium heat, stirring frequently. It should not boil briskly. Whisk the egg yolks. Add half of the cream to the egg yolks and mix well. Pour the mixture back into the rest of the cream mixture, stirring continuously over medium heat until the mixture thickens. Remove the pan from the heat. Add the chopped chocolate and continue stirring until the chocolate coating has completely dissolved. Finally, stir in the crème double and the kirsch. Pour the base mixture into a container and let it chill in the refrigerator. Pour the base ice cream mixture into the ice cream maker and let it run for about 20 minutes, until the mixture is creamy but not solid. Then add the frozen cherry pieces and continue freezing.