Ahhh, Snappin’ Turtle Cherry Ice Cream. Aside from an ice cold pitcher of sangria or a warm slice of cherry pie, ice cream is the flavor of summer. This recipe for Snappin’ Turtle Cherry Ice Cream will quickly become a family summer staple for generations to come.
Made with a vanilla custard base making it extra rich and creamy, this is one of the best cherry ice cream recipes out there. A rich vanilla bean custard base is swirled with caramel, cherry turtle brownies and topped with a Super Cherry Ice Cream Topping to create this decadent dessert.
Bon Appetite!
Yield: 1 Quart
*An ice cream maker is needed for this recipe.
INGREDIENTS:
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 cups heavy cream, divided
- Pinch of salt
- 1 vanilla bean, split in half lengthwise
- 6 egg yolks
- ¾ teaspoon vanilla extract
- 1 jar of Mamma Mary’s Top Secret Cherries
- 2 packages of cherry turtle brownies
- 1 jar of your favorite caramel sauce
DIRECTIONS:
1. Warm the milk, sugar, 1 cup of the heavy cream and the salt in a medium saucepan over low heat, stirring until the sugar is dissolved. Scrape the seeds from the vanilla bean into the milk mixture and add the bean to the mixture as well. Cover, remove from the heat and let steep at room temperature for 30 minutes.
2. Pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
3. Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.
4. Pour the custard through the fine-mesh sieve and stir it into the cream. Place the vanilla bean into the custard, stir in the vanilla extract, and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.
5. When ready to churn the ice cream, remove the vanilla bean from the custard and freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
6. After ice cream is frozen in ice cream maker, stir in caramel sauce, cut up the brownies. Transfer to a freezer-safe container and store in the freezer until desired consistency.
