Dark Chocolate Cherry Ice Cream

I have really been getting my moneys worth of use out of my ice cream maker. A few years ago I purchased a Cuisinart ice cream maker and , like always when I purchase a new kitchen appliance , I had grandiose plans for homemade ice cream all summer long. Well, after a few uses I put it in the closet and forgot about it. This spring I was cleaning out said closet of small appliances  like a panini maker, an ebelskiver pan ( really, Liz!)  and a cake pop maker ( seriously, box never even opened) and I just could not bear to part with the ice cream maker.I really didn't want to get rid of it, so I plopped it on the kitchen counter, put the cylinder in the freezer to freeze up and the rest is history. We have had lots of homemade ice cream already this summer and have plans to make much ,much more. I made this dark chocolate cherry ice cream with a pint of the fresh cherries and it is my favorite so far!  I used mini dark chocolate chips and they were perfect.

Dark Chocolate Cherry Ice Cream

Ingredients
2 c sweet cherries, pitted  and rough chopped, divided
3/4 c whole milk
1 3/4 c heavy cream ( or half and half)
1/2 c sugar
pinch of salt
1/2 c mini dark chocolate chips

Directions
1. In a large bowl, combine 1 1/2 c cherries, milk, cream, sugar and salt. Stir until the sugar is dissolved. 
2. Using an immersion blender, puree until smooth. You will have small bits of cherry , which is what you want. 
3. Place bowl in the refrigerator for about 30 minutes to chill .
4. Freeze according to the directions on your ice cream maker.
5. Fold in the remaining cherries and the chocolate chips.
6. Transfer the ice cream to a freezer safe container. Freeze overnight.

Cherry Butter

I am about to bombard my blog with recipes using fresh cherries. Sorry, not sorry! My bestie and I wrangled up our husbands and kids this weekend and headed to our local orchard and picked an insane amount of cherries. It was so fun and hopefully we will do it again next year. I swear I didn't think we picked so many, but when I got home and had to pit 18 lbs of cherries, then yeah, we picked so many dang cherries. But I had a folder full of recipes for them, so I have spent the last few days knee deep in cherries. I made cherry pie filling , cherry crisp, cherry cheesecake popsicles, dark chocolate cherry ice cream ( recipes to follow ) and this cherry butter. I have never made cherry butter before, and after tasting the final product I am so glad I did. It is basically apple butter, but with cherries. Slow cooked cherries with sugar and spices ! This recipe made 4 small jars full. I highly recommend trying this recipe. Smooth, velvety cherry butter to slather on biscuits, or over ice cream or spooned into oatmeal. So many possibilities.

CHERRY BUTTER

Ingredients
6 cups sweet cherries, pitted and roughly chopped
1.5 - 2 c sugar
1/4 tsp ground cinnamon
1/8 (scant) ground allspice
1 lemon, zested and juiced

Directions

1. In a large saucepan, combine the cherries, sugar, cinnamon, allspice and lemon juice and zest . Mix well and bring the cherries to a simmer.

2. Stir the cherries and reduce the heat to a simmer. Let it slowly reduce, while stirring every 5 minutes or so. It will need to  cook for about an hour to thicken up.

3. Take the saucepan off of the heat and use an immersion blender to puree the fruit to a smooth consistency. 

4. Ladle the butter into prepared jam jars. Seal and process in a hot water bath for 15 minutes.

5.If you do not want to can  , just keep the jars refrigerated and eat within 3 to 4 weeks.

{ Cherry Cobbler in a Jar }

I am a huge fan on foods in jars. With 3 kids, I like the idea if baking  one day a week, in jars, and when the boys want something sweet, they grab a jar , pop the lid off and put it in the microwave for a few seconds. Their favorite is monkey bread in a jar. When I make that, all 8 jars are gone in a flash. I usually make monkey bread on Friday mornings because our weekends are so hectic, they can grab a jar as we walk out the door and eat it in the car.  Today , I made up a batch of these adorable cherry cobblers. These are super easy to make. In fact, I make them using apple pie filling, blueberry pie filling  and peach pie filling. By far the favorite around here among my kids is cherry.  The kids usually just add vanilla ice cream to theirs, but for hubby, I usually make coconut whipped cream to top his. Just because I know he loves anything coconut. These little jars are great for lunches, picnics and to take to the park . One of my favorite desserts to make.

FYI - The awesome recipe box in the picture is from a great etsy store rfrantzdesign . One of my favorite items in my kitchen. ( I also have her address box in my office)


{ Cherry Cobbler in a Jar }
                makes 9  1/2pint jars

  1  (21 oz)  jar of  cherry  pie filling
1/2 cup bisquick mix
1/2 cup milk
1/2 cup sugar
pinch of salt
1/4 cup unsalted butter,melted
Cinnamon Sugar (optional)

1.Preheat oven to 375 degrees.
2.Spray 5 1/2 pint mason jars with cooking spray.Set them inside a casserole dish big enough to hold all nine,without touching.
3.In a medium bowl, add the  bisquick ,milk,sugar and salt.Mix well to incorporate.Add the melted butter and stir well to mix.Set aside.
4.Add enough cherry pie filling to fill each jar half full.
 5.Pour about a Tablespoon or so of batter on top of the cherries.There should be a small amount of headspace.If you fill it to  the  top,the batter will bake over the jar and it will be hard to get the tops on them. Sprinkle the top of the batter with cinnamon sugar. (optional)
6.Bake for about 30 minutes,until the batter is rich and golden,and the cherry filling  is bubbly.
7. You can serve these a few minutes after pulling them from the oven,or you can put the jar lids on top  when they are still hot and use them within 3 days.