Cherry Ripple, Chocolate & Rose Ice Cream Recipe

In a small saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries release their juices and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool completely.

In a medium saucepan, heat the heavy cream and milk over medium heat until it begins to steam. Do not let it boil.

In a separate bowl, whisk together the granulated sugar and egg yolks until creamy and pale yellow.

Slowly pour the hot cream mixture into the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.

Remove from heat and whisk in the cocoa powder until well combined. Stir in the vanilla extract and rose water.

Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours, or until chilled.

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

While the ice cream is churning, swirl in the cooled cherry mixture, creating a ripple effect.

Transfer the churned ice cream to a lidded container and freeze for at least 2 hours, or until firm.

Serve the cherry ripple, chocolate & rose ice cream in bowls or cones and enjoy!