Chocolate Cherry Pecan No-Churn Ice Cream
 
Makes 6 to 8 servings
Ingredients
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 (14-ounce) can sweetened condensed milk
  • 1 tablespoon custard powder (optional)
  • ¾ cup chopped semisweet chocolate, divided
  • ¾ cup chopped toasted pecans, divided
  • ½ cup halved frozen sweet cherries
  • ½ cup cherry preserves
  • Bittersweet chocolate sauce, to serve
Instructions
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream, sugar, vanilla and salt at medium-high speed until stiff peaks form, 4 to 6 minutes.
  2. In a medium bowl, stir together condensed milk and custard powder (if using). Fold in whipped cream mixture until just combined and no streaks remain. Fold in ½ cup chocolate and ½ cup pecans. Spoon half of mixture into a 9x5-inch loaf pan.
  3. In a small bowl, stir together cherries and preserves. Spoon half of cherry mixture on top of ice cream. Using a butter knife or offset spatula, swirl mixtures together. Spoon remaining ice cream mixture into pan. Drop remaining cherry mixture by spoonfuls on top. Sprinkle remaining ¼ cup chocolate and remaining ¼ cup pecans on top. Loosely cover with plastic wrap, and freeze until firm, at least 5 hours, or up to overnight. Serve with chocolate sauce.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/chocolate-cherry-pecan-ice-cream/