3 cups frozen cherries
1 cup goat milk
2 cups cream
1 tbsp. cornstarch
1 vanilla bean
1 pinch salt
2/3 cup organic cane sugar
1 tbsp corn syrup
5 (1.3 oz) squares dark chocolate (I used Trader Joe’s)
Puree the cherries, milk and salt in a blender until smooth. Strain to remove solid particles.
In a small bowl, mix about 2 tablespoons of the cream with the corn starch to make a smooth slurry.
Combine the cream, sugar, corn syrup and salt in a 4-quart saucepan, bring to a boil, and boil for 3 minutes — watch it closely and stir occasionally to make sure it doesn’t boil over. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. Whisk in the cherry-milk mixture until combined and place mixture in the fridge for at least 4 hours, preferably overnight to cool completely.
Process the mixture in your ice cream maker. When churning is almost finished, melt the chocolate in the microwave or in a bowl above simmering water. Spread a third of the finished ice cream in a container, drizzle melted chocolate with a spoon. Repeat the layer and drizzle two more times, and put in the freezer to harden completely. Soften for a few minutes at room temperature before serving.