Ree Drummond’s Cherry Almond Chocolate Chunk Ice Cream | The Pioneer Woman | Food Network

There is something so special about homemade ice cream in the summer months. There are several stages to this recipe, but the effort is truly worth it, especially with this delicious mix of flavors.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Cherry Almond Chocolate Chunk Ice Cream
Recipe courtesy of Ree Drummond
Level: Intermediate
Total: 7 hr 20 min (includes freezing time)
Active: 40 min
Yield: 4 pints (16 servings)

Ingredients

3 cups half-and-half
2 cups plus 2 tablespoons sugar
1 tablespoon vanilla bean paste
2 teaspoons almond extract
9 large egg yolks
3 cups heavy cream
1 pound fresh cherries, pitted
1 cup chopped chocolate
1/2 cup slivered toasted almonds
Toppings: additional almonds, cherries, chocolate (optional)

Directions

Special equipment: an ice cream maker, prepared according to manufacturer’s instructions

Stir together the half-and-half and 2 cups sugar in a medium saucepan over medium-low heat. Add the vanilla paste and almond extract. Heat the mixture until it’s hot but not simmering or boiling.
In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.

Next, take a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time, tempering the eggs. Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time.

Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon, cooking it slowly, until it’s thick enough to coat the spoon, 2 to 4 minutes.
Set a fine-mesh strainer over a clean bowl. Pour the thick half-and-half liquid through the strainer into the bowl. Add the heavy cream to the bowl and stir gently to combine. Refrigerate this mixture until chilled, about 2 hours.

Combine the cherries and remaining 2 tablespoons sugar in a food processor. Pulse until the cherries are chopped but still retain some of their texture. Pour the cherry mixture into the chilled custard mixture and stir.

Pour this mixture into your ice cream maker to freeze and churn it according to the manufacturer’s directions. (Depending on the size of your machine, you may need to do this in 2 batches). Just before the end of the cycle, add the chocolate and almonds and allow them to mix in. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 4 hours.

Serve as is or with your favorite toppings.

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Ree Drummond’s Cherry Almond Chocolate Chunk Ice Cream | The Pioneer Woman | Food Network
https://youtu.be/si2mfEbwjeE

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