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| cherry chocolate chip ice cream |
What a week! DC and the the Fourth of July....I'd love to tell you its awesome, but for those of us who live here it's a little hard to keep our routine amongst the miles and miles of tourists. Being in the US Capitol for the biggest day of American patriotism can be scary. Three hour long lines at the metro, crowded streets and strict security....oh such a joy for those of us who live here and think of the National Mall as a running track.
So, if you can't beat them...join them!!! This weekend I'm heading to the Smithsonian Folk Life Festival, the Capitol Fourth Concert, and of course the fireworks on the National Mall. I'm very excited to count the fanny packs along the way. I'm not sure how they managed to survive all these years, but fanny packs are alive and well amongst DC tourists.
I hope you have a wonderful Fourth of July weekend! Enjoy the fireworks and BBQs!
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| cherry chocolate chip ice cream |
Cherry Chocolate Chip Ice Cream
¼ cup semisweet chocolate chunks
½ cup fresh bing cherries, halved and pitted
2 large eggs
¾ cups sugar
2 tsp. vanilla
2 cups whipping cream
1 cup whole milk
In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy. Gently mix in the cream and milk. Do not whip!
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
About two minutes before it is done, add in the chocolate chunks. (I actually used a chocolate toasted almond bar!)
If you prefer pink ice cream, also add in the cherries. I wanted white ice cream, so I withheld them and added them in layers when packaging the finished product.
Pour ice cream into a suitable container (layered with cherries if preferred) and freeze until hardened fully.
Enjoy! Happy Fourth to the USA!