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5 from 3 votes

Black forest ice cream

This black forest ice cream much like the cake is pure indulgence. With decadent chocolate ice cream, a tangy cherry swirl and a hint of kirschwasser. 
Prep Time25 mins
Cook Time35 mins
Chilling and churning time4 hrs
Total Time5 hrs
Course: Dessert, Snack
Cuisine: Austalian, Bravarian, German
Keyword: Cherry chocolate ice cream

Equipment

  • ice cream maker
  • stick/immersion blender

Ingredients

Chocolate ice cream

  • 1 cup (250ml) milk
  • 2 teaspoons (5gms) tapioca starch
  • 2 cups (500mls) thickened cream
  • ½ cup (110gms) white sugar
  • ½ cup (50gms) Dutch cocoa powder
  • 2 tablespoons (30mls) Kirsch

Cherry jam swirl

  • 1 tin (410gms) sour cherries such as Morelos
  • 2 tablespoons (40gms) sugar
  • 1 tablespoon lemon juice
  • teaspoon cinnamon
  • 1 tablespoon (10gms) jam set
  • 1 teaspoon kirsch

Instructions

Chocolate ice cream

  • Measure the milk and put into a small saucepan. Add the tapioca starch to a small bowl. Take two tablespoons of milk from the saucepan and add it to the tapioca starch. Mix to form a slurry.
  • Add the cream, sugar and cocoa powder to the milk in the pot. Stir well until the cocoa powder is mixed in. If you are having having trouble stirring in the cocoa powder you can give it a brief blitz with an immersion blender.
  • Heat on low, stiring well until the sugar has dissolved. Add the Kirsch and tapioca starch slurry and mix well. Turn off and allow to cool.
  • Transfer to heatproof container, cover and chill for at lease four hours, preferably over night. While the ice cream mix is chilling make your cherry swirl.

Cherry jam swirl and ice cream assembly

  • Put the cherries and juice in a jug and blitz with a stick/immersion blender until smooth. Strain the blitzed cherries. You should have about X (400mls) of liquid.
  • Add the strained blitzed cherries to a small pot with the sugar, lemon juice, cinnamon and jam set. Simmer on low for about thirty minutes, stirring frequently until the jam has reduced to one cup.
  • Add the kirch and allow to cool. Transfer to a heat proof container and chill in the fridge until ou are ready to assemble your ice cream.
  • Put your storage container in the freezer to chill. If using a self refrigerating ice cream churner switch on about ten minutes before churning, otherwise take the churning bowl out of the freezer right before churning.
  • Churn the ice cream. It will be the consistency of soft serve when done.
  • Transfer to pre chilled container, layering the ice cream will the cherry jam. Cover and freeze for about four hours until firm, or over night.
  • To serve remove from freezer, scoop and enjoy!