Choco Cherry Ice Cream Browniewiches Recipes

CHERRY-CHOCOLATE ICE CREAM

Steps:

• Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
• Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
• Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
• Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.

EASY CHERRY-CHOCOLATE CHUNK ICE CREAM

Steps:

• Place cherries in a food processor; process into small pieces.
• Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.

DIVINE CHERRY CHOCOLATE ICE CREAM

Steps:

• Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
• Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
• Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.

CHOCO-CHERRY ICE CREAM BROWNIE'WICHES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spritz a 11x17-inch baking pan with water; line with parchment paper. Grease parchment paper with cooking spray.
• Stir brownie mix, vegetable oil, egg, and water together in a large bowl. Spread into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool completely, at least 10 minutes.
• Make a shallow cut down the middle of the brownies using a knife or bench scraper. Make shallow cuts in each half to divide brownies into 4x3-inch rectangles. Cover with plastic wrap and place in the freezer.
• Line two 9x13-inch rimmed baking sheets with aluminum foil and parchment paper.
• Place chocolate ice cream in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until uniformly softened, 10 to 15 seconds. Spread into one of the baking sheets.
• Clean out stand mixer bowl and dry. Add cherry chocolate ice cream. Blend on low speed until uniformly softened, 10 to 15 seconds. Spread in the second baking sheet. Cover both baking sheets with plastic wrap and freeze until firm, 8 hours to overnight.
• Slide 1 half of the brownies onto another baking sheet. Return 1 half to the freezer. Remove chocolate cherry ice cream from the freezer. Lift parchment paper with a spatula; slip your hand underneath and flip ice cream over the brownies. Peel off the parchment. Freeze for 2 hours.
• Remove chocolate ice cream and ice cream-covered brownies from the freezer. Lift parchment paper with a spatula to slip your hand underneath. Flip chocolate ice cream over cherry chocolate ice cream layer and peel off the parchment. Top with the brownie half. Freeze until firm, 5 hours to overnight.
• Remove baking sheet from the freezer. Cut through shallow cuts with a sharp knife or bench scraper to make 6 ice cream sandwiches. Place 1 sandwich into each sandwich bag; fold the edge and crease to seal. Place ice cream sandwiches in the freezer. Return baking sheet to the freezer for 1 hour.
• Repeat to make 6 more ice cream sandwiches. Freeze for 1 hour.
• Peel down bag as you eat, keeping the bag underneath to catch drips.