Cherry Garcia Ice Cream

Cherry garcia is one of my all-time favourite ice cream flavours! It’s fun, fruity and luxurious. I’m folding some greek yogurt into the vanilla base for a little extra tang. Splurge on a jar of those really nice amarena cherries in syrup for this recipe - it’s worth it.

• 150g heavy cream

• 365g whole milk

• 60g skim milk powder

• 2 Tbsp vanilla bean paste

• ½ tsp kosher salt

• 100g granulated sugar

• 4 large egg yolks

• 200g full-fat greek yogurt

• ¼ tsp almond extract

• Add ins: Amarena cherries in syrup + dark chocolate shards

1. Add cream, milk, milk powder, vanilla and salt to a large dutch oven. Whisk together to get rid of any milk powder clumps. Heat over medium-low until it’s simmering and steamy (but not boiling). Turn off the heat and cover with a lid to keep warm.

2. In a large bowl, whisk together sugar and egg yolks until light and fluffy. Ladle in a few large spoonfuls of the warm milk, whisking vigorously until smooth.

3. Pour this egg mixture back into the milk pot. Heat over medium-low to 175F, whisking constantly. You’ll know this mixture is ready when it coats the back of a spoon. Turn off the heat and then stir in greek yogurt and almond extract.

4. Strain mixture into a heat-proof container and allow to cool slightly before covering and chilling for at least 4 hours (overnight is best, if you can!).

5. Churn in an ice cream maker. It takes me about 25 minutes. Once the ice cream is churned, keep the machine running and stream in the dark chocolate (as much as you want! I went with a couple tablespoons).

6. Transfer to a container, layering the cherries and syrup in between scoops, and freeze overnight to firm up (although it’s also very nice and soft right out of the ice cream maker too!)