1 pound (450 g) fresh Bing cherries
1 ½ cups (375 mL) water
1 cup (200 g) sugar
1 tablespoon (15 mL) freshly squeezed Meyer lemon juice
1 tablespoon (15 mL) kirsch
Stem and pit cherries. Heat cherries in the water, sugar, and lemon juice in a large stainless steel saucepan until the liquid begins to boil. Turn down to a low boil and cook cherries for 25 minutes, stirring frequently during the last ten minutes as the liquid begins to thicken. Reduce to a syrup consistency and add the kirsch in the final minutes before removing from heat. Let cool.
Drain the cherries in a mesh strainer for one hour, saving the syrup for another use. Chop coarsely and chill thoroughly before mixing in to ice cream. May be kept refrigerated for ten days.
Chocolate Ice Cream
2 cups (500 mL) cream
3 tablespoons (20 g) unsweetened cocoa powder (do not use Dutch-process cocoa)
¼ cup (125 mL) water
5 ounces (145 g) 68-74% chocolate (drops or chopped bars)
1 cup (250 mL) milk
¾ cup (150 g) sugar
5 egg yolks
½ teaspoon vanilla extract
Pinch of sea salt
Makes about 1 quart (0.9 L) ice cream base.
Heat the water in a small saucepan until bubbles form. Add cocoa powder, whisk constantly for 30 seconds while cocoa powder comes to a simmer. Remove from heat.
Heat the milk in a larger saucepan to 120°F (49°C). Add the chocolate, whisking frequently until melted into milk. Add the sugar and salt and stir to dissolve completely. Remove from heat. Beat egg yolks in a small bowl until smooth and lightened in color. Add the vanilla to the egg yolks. Heat the cream to 155°F (68°C), then add about two tablespoons (30 mL) to the beaten egg yolks while stirring the yolks constantly. Now slowly add this egg and vanilla mixture back into the saucepan with the cream while stirring constantly to create a thin custard. Remove from heat and combine both mixtures. Strain into an airtight container and chill immediately to 34°F (1°C).
Once fully chilled, churn according to your ice cream maker’s instructions.