Experience Gourmet Delight: Dark Truffle, Candied Cherry & Toasted Almond Ice Cream Recipe

Update – The full recipe is now included in this post, ready for you to create this sensational treat at home!

Summer is undeniably in full swing, and for many of us, that means battling relentless heat waves. Across the country, record-breaking temperatures are turning ordinary days into a quest for cool relief. Here in Pennsylvania, while we’ve been somewhat luckier with only a few days topping 100°F, the scorching sun still makes venturing outdoors a formidable challenge. The best antidote? Indulging in a generous bowl of exquisitely crafted, homemade ice cream. And not just any ice cream, but this sublime Dark Truffle, Candied Cherry, and Toasted Almond Ice Cream that I originally created for Miriam at Overtime Cook.

A Culinary Friendship and a Unique Challenge

My connection with Miriam began online, back in April, largely fueled by our shared passions for food and photography. Our conversations on Twitter would often delve into the intricacies of recipe development, plating aesthetics, and the nuances of capturing a dish perfectly. It was during these exchanges that I learned about a unique aspect of her culinary life: she eats kosher. At the time, my understanding of kosher dietary laws was fairly rudimentary – mostly limited to the knowledge that pork was off-limits. However, when she extended an invitation for me to be a guest blogger on her popular site, Overtime Cook, I knew I needed to deepen my understanding and rise to the challenge.

Preparing food in accordance with Jewish dietary laws, known as Kashrut, is far more comprehensive than simply avoiding certain meats. It involves specific guidelines for ingredients, preparation methods, and even the utensils used. For instance, ingredients derived from non-kosher animals, or from kosher animals not prepared in the prescribed manner, are forbidden. A strict separation of meat and milk products is also fundamental, meaning they cannot be consumed together or even prepared with the same equipment. Furthermore, certain ingredients require rabbinical supervision to ensure their kosher status, and even previously used cooking utensils from thrift stores, for example, might be considered non-kosher due to prior use. Fortunately, when it comes to baking, the rules tend to be a bit less intricate compared to cooking, which offered a pathway for creating a delicious and compliant dessert.

The Perfect Scoop: A Dream Dessert for Summer

After careful consideration and research into kosher baking, the decision became clear: ice cream was the perfect choice, especially given the sweltering heat. I had been longing to recreate the Dark Truffle, Candied Cherry, and Toasted Almond Ice Cream from David Lebovitz’s celebrated book, The Perfect Scoop, ever since I first acquired it. His photograph of this particular flavor is utterly captivating, with its vibrant red cherries practically leaping off the page, promising a dessert of unparalleled indulgence.

Imagine a scoop of incredibly smooth, rich toasted almond ice cream. It’s not just a hint of almond; the flavor is deep and aromatic, infused directly into the base. Then, within this creamy canvas, you encounter bursts of sweet-tart candied cherries, their bright red hue a striking contrast. But the sensory journey doesn’t stop there. Crunchy, perfectly toasted almonds add another layer of texture and nutty depth, complementing the sweetness of the cherries and the richness of the base. And for the ultimate touch of decadence, scattered throughout are luscious dark chocolate rum truffles – little pockets of intensely rich, slightly boozy chocolate that melt exquisitely on the tongue.

This ice cream is truly a masterpiece of contrasting yet harmonious flavors and textures. The creaminess of the base, the chewy sweetness of the cherries, the satisfying crunch of the almonds, and the melt-in-your-mouth luxury of the dark chocolate truffles create an experience that is far greater than the sum of its parts. It’s an adult-friendly dessert that feels truly gourmet, yet completely achievable in your home kitchen. It’s the kind of treat that transforms a hot afternoon into a moment of pure bliss, making you forget all about the rising mercury outside. Each spoonful is a delightful adventure, a perfect balance of fruit, nut, and chocolate that lingers long after the last bite.

Dark Truffle, Candied Cherry, and Toasted Almond Ice Cream

Yield:
1 pint

A luxurious Toasted Almond Ice Cream base generously studded with rich Dark Truffles and sweet-tart Candied Cherries.

Ingredients

Candied Cherries:

• 1/2 pound (8 ounces) sour cherries, pitted
• 3/4 cup water
• 1/2 cup sugar
• 1 tsp lemon juice
• Few drops of almond extract

Dark Chocolate Truffles:

• 2 Tbsp heavy cream
• 2 tsp corn syrup
• 1.5 oz bittersweet chocolate, chopped
• 1/4 tsp rum

Ice Cream:

• 1/2 cup whole milk
• 1/4 cup + 2 Tbsp sugar
• Pinch of salt
• 1 cup heavy cream
• 1 cup almonds, coarsely chopped
• 2 egg yolks
• Few drops of almond extract

Instructions

1. For the candied cherries: In a medium saucepan, combine the pitted cherries, water, sugar, and lemon juice. Heat the mixture over medium-high heat until it begins to boil. Reduce the heat to low and simmer for approximately 25 minutes. Stir frequently during the last 10 minutes to prevent sticking. Continue cooking until the syrup reduces to the consistency of maple syrup. Remove from heat and stir in the almond extract. Allow the cherries to cool completely in their syrup. Once cool, drain the cherries in a strainer over a bowl for about 1 hour. Reserve the candied cherries for the ice cream; the flavorful syrup can be saved for other recipes (or served as an extra topping with your finished ice cream).
2. Meanwhile, prepare the dark chocolate truffles: In a small saucepan, gently heat the heavy cream until it just begins to boil, watching carefully to avoid scorching. Remove from heat and immediately stir in the chopped bittersweet chocolate until it is completely melted and the mixture is smooth and glossy. Mix in the rum until well combined. Transfer the chocolate mixture into a small bowl and place it in the freezer until firm enough to handle, typically about an hour. Once firm, scoop into small, bite-sized balls and keep them frozen until ready to add to the ice cream.
3. Next, toast the almonds: Preheat your oven to 350°F (175°C). Spread the coarsely chopped almonds evenly onto a cookie sheet. Place the cookie sheet in the preheated oven and toast the almonds, stirring every 5 minutes or so, until they are golden brown and fragrant (this usually takes about 10-15 minutes). Be mindful not to burn them. Remove from the oven and turn off the oven.
4. Now, infuse the ice cream base: In a medium saucepan, gently warm the whole milk, sugar, salt, and 1/2 cup of the heavy cream. Add 1/2 cup of the freshly toasted almonds to the mixture (reserve the other half of the toasted almonds to stir in later). Cover the saucepan, remove it from the heat, and let the mixture steep at room temperature for 1 hour to allow the almond flavor to deeply infuse the dairy base.
5. Strain the milk mixture: After steeping, strain the milk mixture into a separate clean medium saucepan, pressing firmly on the almonds in the strainer to extract as much of the flavorful milk as possible. Discard the spent almonds. Gently rewarm the strained milk mixture over low heat.
6. Prepare for cooling: Pour the remaining 1/2 cup of heavy cream into a large, clean bowl. Set a fine-mesh strainer on top of this bowl. Prepare an ice bath by placing this bowl into a larger bowl filled with ice and a little water; this will help cool the custard quickly.
7. Temper the egg yolks and cook the custard: In a small bowl, whisk together the egg yolks. While whisking continuously, slowly pour a small amount (about 1/2 cup) of the warm milk mixture into the egg yolks to temper them. This prevents the eggs from scrambling. Scrape the tempered egg yolk mixture back into the saucepan with the rewarm milk. Cook over medium heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens slightly and coats the back of your spoon (it should reach about 170-175°F / 77-79°C). Do not boil. Remove from heat and immediately pour the hot custard through the mesh strainer into the reserved cold cream in the ice bath. This step ensures a silky smooth custard. Add the almond extract and stir until the mixture is cool.
8. Chill and freeze: Chill the ice cream mixture thoroughly in the refrigerator until it is very cold (preferably overnight, or at least 4 hours). Once cold, freeze the mixture according to the manufacturer’s directions for your ice cream machine. If you are freezing by hand, place the mixture in a shallow freezer-safe container and whisk vigorously every 30-45 minutes to break up ice crystals, until it is almost frozen and creamy. During the last few minutes of churning (or during the final whisking if freezing by hand), gently stir in the remaining toasted almonds, all the reserved candied cherries, and the frozen dark truffles. Serve immediately for a soft-serve consistency, or transfer to an airtight container and freeze for a firmer scoop.

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Whether you’re battling a relentless heatwave or simply seeking an extraordinary dessert to elevate your day, this Dark Truffle, Candied Cherry, and Toasted Almond Ice Cream is an absolute must-try. Its intricate layers of flavor and satisfying textures make it far more than just a simple frozen treat – it’s a culinary experience. Dive into the world of homemade gourmet ice cream and discover the unparalleled joy of creating something truly special. Enjoy every decadent, cooling spoonful!