Cherry Chipotle Ice Cream

A fresh cherry kiss is discovered in the first spoonful of the ice cream. A smoky aftertaste similar to aged wine follows.

Inspired by the vanilla bean ice cream recipe in Jeni’s Splendid Ice Creams At Home.

  • 2 cups whole milk
  • 3½ tablespoons cornstarch
  • 2 tablespoons vanilla pudding
  • 3 ½ tablespoons softened cream cheese
  • Pinch fleur de sel salt
  • 1¼ cup heavy cream
  • 2/3 cup sugar
  • 2 tablespoons corn syrup
  • ½ teaspoon NotKetchup Cherry Chipotle
  • ½ teaspoon cherry extract
  • ½ teaspoon vanilla powder
  • pink food coloring

In a small bowl, whisk together 4 tablespoons of milk with the cornstarch and vanilla pudding. The mixture will be slightly grainy.

In another bowl, vigorously stir the cream cheese and salt into a smooth blend.

Empty ice into a large bowl and add water.

Beat together the remaining ingredients in a saucepan over medium heat. Bring the contents to a boil and keep the bubbles going for another 4 minutes. Take the pan off the heat and add the cornstarch, pudding, milk mix. Return to the stove and stir continuously as the mixture comes to a boil again. Remove again from the stove when the contents have thickened a bit.

Gradually combine the saucepan contents with the bowl of cream cheese.

Pour into a Ziploc freezer bag. Plunge the bag into the ice water bath for about 45 minutes.

After the ice bath the ice cream mixture is ready for a whirl in the ice cream maker. Prepare according to the manufacturer’s instructions.

Freeze overnight in a parchment lined covered bowl.