I go absolutely ga-ga over Ben and Jerry’s Cherry Garcia.
I even took a photo with it when I went to the B&J factory in Vermont five years ago…okay swooning over a poster = not a good look.
I love the full fat version as well as the not-so-fat frozen yogurt version. Love love love! Thus it’s no surprise that I thought of making my very own Cherry Garcia ice cream with my haul of Tassie cherries. It’s such a simple recipe that I kick myself for not making it sooner – B&J stocks very limited flavours in the UK and Australia – it’s always Phish food and Cookie Dough, Phish food and Cookie dough…yawn I’m bored already, show me some new flavours! But now that I have my own homemade CG, I shall fret no more…muahahaha!
Even better, this recipe is eggless which means it’s even easier to make! If you are a CG fan like me, you have to get some of this homemade stuff in your belly right now!
EGGLESS CHERRY GARCIA
Makes about 1.5 pints
1 cup whole milk
1/2 cup sugar (most recipes call for more sugar but I didn’t want it too sweet)
200g pitted cherries, whole
200g pitted cherries, roughly chopped
50g shaved dark chocolate
1. Warm up milk, cream and sugar just till the sugar is all dissolved.
2. Add whole cherries to the mixture and with a hand held blender, blitz till smooth.
3. Stir through chopped cherries. Store mixture in a container and chill in the fridge for at least 2 hours, or overnight.
4. Churn in ice-cream maker, following manufacturer’s instructions. The final churned product will still be soft, so return the ice cream to a covered container and leave in freezer until firmed up. (About another hour or so)