Summer time is ice age: Creamy vanilla and cherry ice cream with chocolate pieces

Huch. In a few days is meteorological autumn beginning. That went fast again. Although I'm honestly pretty excited about the fall. On my birthday of course (even if the calendar is still in the summer, yes!), On the fresh cold air in the morning, the cozy clothes (my poncho!) ...

But stop! It is late summer and it shows itself at its best on the weekend. High time to enjoy a home-made ice cream again. And I'm admittedly quite late, you get only a few fresh cherries for my cherry ice cream (cherry ice cream looks funny). I'm there but otherwise quite relaxed - who gets no fresh cherries, just takes ordinary TK-goods or something good from the glass. But if you still get cherries somewhere - attack!

 Ice Age - The Ice Event from 1.8 to 31.8.

I'm so at the last minute, because my dear blogger friend Simone from the kitchen S-kitchen so a great ice event that I do not want to miss!

 It's Ice Age: Recipe for Creamy Vanilla Cherry Ice Cream with Chocolate Pieces (Vanilla Cherry Stracciatella)

The ice cream base is quite classic and consists mainly of Egg yolk and cream - so first a delicious-creamy vanilla ice cream in the pot or Thermomix is ​​stirred, which is later refined with the slightly cooked cherries and crunchy chocolate pieces. And so the whole thing is almost to the vanilla pseudo-Amarena Stracciatella ice cream - all favorite varieties packed in a delicious ice cream. Bäm!

As always, the ingredients should be really good, so that a good ice cream comes out of it. Organic eggs and organic dairy products are self-evident for me - and apart from the ecological benefit, you can taste the difference.

I also find the origin of chocolate very important - it should at least be fair trade. If you want to know more about how our conventional chocolate is harvested as a cocoa bean, you will find plenty of information on the net.Slowly stir 5 tablespoons of the warm milk-cream mixture under the egg yolk, then stir the egg mass slowly and with thorough stirring under the remaining milk-cream mixture (if necessary, remove the pod in the meantime) and heat them slowly at low temperature. The mixture should not boil, but should only be heated until it thaws slowly. It can take up to 15-20 minutes to keep stirring.

Once the ice base has thickened, allow to cool to room temperature, then decant and refrigerate for at least 4 hours, better over night.

Only remove the vanilla pod immediately before mixing. Then mix the ice cream to a creamy ice cream in about 45 minutes according to the instructions of the ice cream maker.

In the meantime, prepare the cherries: Thoroughly wash and pebble and, together with the sugar and 1 tbsp, add water to a small saucepan. Cook the cherries with regular stirring at medium temperature for about 5-7 minutes until they draw juice and this becomes a syrup. Allow to cool completely.

Chop the chocolate in chunks either with a sharp knife or on a coarse grater.

Once the cream is creamy, pour into a bowl and bake Carefully fold in cherries and chocolate. This works best with a scraper or a wooden spoon.
Transfer the mass to a freezer suitable container and let it freeze in the freezer again for about 2 hours.
Remove from the freezer about 10 minutes before serving.