Cherry Garcia Ice Cream

Ingredients:

• 60g skim milk powder

• 150g heavy cream

• 365g whole milk

• 40g glucose syrup

• 2 Tbsp vanilla bean paste (or ½ of a scraped vanilla pod)

• ½ tsp salt

• 60-70g egg yolks (about 4 yolks)

• 100g sugar

• 200g greek yogurt

• ¼ tsp almond extract

• Add ins: Amarena cherries in syrup + dark chocolate chips (or finely chopped dark chocolate)

Instructions:

1. Place skim milk powder in a bowl.

2. Stir together cream, milk, glucose syrup, vanilla paste and salt to a large dutch oven. Heat over medium-low until it’s simmering and steamy (but not boiling).

3. Ladle a splash of this warm milk into the bowl of milk powder and whisk until no clumps remain. Whisk mixture back into warm milk until well combined. Cover with a lid to keep warm.

4. 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. Pour this egg mixture back into the milk pot. Heat over medium-low to 80F, whisking constantly. You’ll know this mixture is ready when it coats the back of a spoon. Stir in greek yogurt and almond extract. 

5. 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!).

6. Churn in an ice cream maker. It takes about 25 minutes with my Kitchenaid ice cream maker attachment. 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).

7. 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!)