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Melinda’s Cherry Chocolate Chipotle Ice Cream By Chef Avner Samuel

Melinda’s Cherry Chocolate Chipotle Ice Cream

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Created by: Chef Avner Samuel

Ingredients

Ice Cream

  • 1 quart heavy cream
  • 1 quart half & half
  • 2 cups sugar
  • 16 egg yolks
  • 8 oz chocolate chips
  • Melinda’s Chipotle Pepper Sauce

Cherries

  • 14 oz pitted cherries (cut in half)
  • 1 cup white sugar
  • 1 cup water

Instructions

Ice Cream

  • In a medium size pot, add the heavy cream and half and half and heat until warm. 
  • Put egg yolks in a mixing bowl, add the sugar and mix well. 
  • Slowly add the warm liquid from the pot into the mixing bowl. Mix very well. ( This is called “tempering” the eggs.)
  • Add this mix back into the pot and place over medium heat. Use a wooden spoon and move the spoon in the motion of a number 8 until the mix is glazing the back of the spoon. Remove from the heat immediately. Add 8 oz of the chocolate, keep mixing until melted. Add the Melinda’s Chipotle Sauce until you reach your preferred heat level. 
  • Strain the mix using a very fine strainer and chill until cold. 
  • Add the mix into the ice cream machine for 25 minutes. Just before ready, add the candied cherries. Remove the mixture and place in a bowl and chill in freezer for 1 hour. 

Recipes for Cherries

  • Mix 1 cup of sugar and 1 cup of water in a small saucepan and bring to a boil to make simple syrup. Remove from heat. 
  • Place cherries in mixing bowl and add the simple syrup. Let it sit for 5 minutes. 
  • Drain the simple syrup from the cherries and add 1 oz of Melinda’s Chipotle Pepper Sauce and mix well. 
  • Place cherries on a silicone baking mat and spread out cherries so that they are not touching. 
  • Place silicone sheet on a sheet pan and place in a preheated oven and bake at 225 degrees for 2 hours and fifteen minutes. Remove when done and let cool. 

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