Homemade “Cherry Garcia” Ice Cream

When you’re in love, you do crazy things. Not that making your sweetheart’s favorite foods is crazy, mind you, but I do think it’s possible to push the envelope quite far, as I have done at times in my quest to tantalize my husband’s taste buds. This dessert might qualify, because not only did I make a homemade version of his favorite ice cream, I scooped that deliciousness right over a chocolate waffle and drizzled it with a homemade cherry syrup.

This is the way to my lover’s heart! ❤

Les’s all-time favorite sweet flavor combination is chocolate with cherries, and I have mentioned this previously on Comfort du Jour, in these scrumptious posts:


All those desserts were delicious, but when it comes to cherry and chocolate, it is unquestionably ice cream that wins my man’s heart. One of his favorite grocery store ice creams is the Ben & Jerry’s classic flavor, Cherry Garcia, and though I made it back in October 2020 for the triple chocolate-cherry brownie bowls, I felt that it needed a little tweaking, so I didn’t share the recipe at the time. The color of my first batch was off, because I had used my go-to custard base that had a yellowish tint from the egg yolks. And the chocolate chunks were 70% cacao, which proved to be too bitter and a touch gritty in the mix of so much creaminess.

So, I did what I do best and gave the recipe a makeover. And I’m back to share it with you—a homemade version of “Cherry Garcia” ice cream—one that uses sweetened condensed milk in its base, for creamy sweetness without the yellow egg color, a ribbon of sweet-tart cherry syrup that is tinged with a surprise ingredient, and bits of semi-sweet chocolate that bring just the right balance to the sweet cream, vanilla and cherries.

And, in a bold move, I gave it a go with a recipe I’d been eyeing for years on King Arthur Baking’s website—sourdough chocolate malt waffles. This dessert was nothing short of spectacular.

Over the top? Obviously, but c’mon, we’re talking about Valentine’s Day!

Be my ❤ alentine?

Before I get into the making of this lovely dessert, let me acknowledge that a few of you may not be inclined to go this crazy, or maybe you don’t have an ice cream machine yet, or you don’t have sourdough starter to make the chocolate waffles. Please feel free to lift any single part of this dessert for your own celebration, even if it means just making the cherry syrup to drizzle over store-bought ice cream, or serving the ice cream with a store-bought chocolate cookie. I ended up making a second batch of the cherry syrup (with chunks of cherries), and it was fantastic over plain vanilla ice cream.

My ingredients and instructions are all included in a downloadable PDF at the end of the post. Enjoy!


“Cherry Garcia” Ice Cream Base


Cherry Swirl Syrup


Sourdough Chocolate Malt Waffles

Adapted from Chocolate Malt Waffles | King Arthur Baking


Freezing the Cherry Garcia Ice Cream


Chocolate-Cherry Heaven, Coming Right Up!




Smoked Maple Bourbon Crème Brûlée

WARNING:
Consumption of this rich and decadent dessert after a big meal may result in excessive lazing on the sofa, and may also force extended procrastination of post-entertaining kitchen cleanup.


At least, that’s what happened at our house—twice.

We had a very small gathering at our home for Thanksgiving—just me, my husband and our friend, Maria. I knew when I was planning dinner that it would not make sense to have large pies, cakes or other desserts that yielded 12 portions. As it is, we are scarce on refrigerator space for the leftover turkey and sides, and we certainly did not need extra portions of dessert hanging around. I wanted to make something special for our intimate holiday, and this crème brûlée definitely fit the bill, both for Thanksgiving Day and again for “leftovers” night on Saturday. And let me tell you, even after said lazing kept us up until after 11 pm washing dishes, I had no regrets about this dessert.

If you follow my blog regularly, you already know about our recent discovery of the Knob Creek smoked maple bourbon—the amazing dark spirit that became the star of our 2021 signature cocktail. I have made crème brûlée before, using the incomparable Ina Garten’s recipe as a guide, but I have never added bourbon to it before now. The warmth of the smoked maple bourbon married so perfectly to the creamy silkiness of our individual little custards, and the maple sugar that I torched on top was exactly what it should have been; crunchy, sweet and toffee-like. The custard inside was silky, sweet and creamy, with hints of the smoked maple bourbon. Yes, it was divine, as you’d expect from a dessert that is made from egg yolks, cream and sugar.


I can only hope that when we smashed the tips of our spoons into the crème brûlée, some of the calories fell out. On second thought, who cares?


Adapted from Barefoot Contessa | Crème Brûlée | Recipes
Recipe yields ~32 ounces, good for 6 to 8 ramekins, depending on their size

Ingredients

3 cups heavy cream

1 small pinch kosher salt*

5 large egg yolks + 1 large egg (at room temperature)

1/2 cup maple sugar* + extra for torching (see notes)

1/2 tsp. real vanilla extract

2 Tbsp. Knob Creek smoked maple bourbon


*Notes

I purchase maple sugar online from Big Tree Maple, a company that is based near my hometown in upstate New York. You might also find it in the baking aisle of a specialty market, or substitute caster sugar, which does not have the maple flavor but is also finely textured for easy dissolving.

Ina’s recipe does not call for salt, but I like to put a pinch in most dessert recipes because it highlights the flavors and balances the sweet.

If you use a stand mixer to make the crème brûlée, keep it fitted with the mixing paddle rather than the whisk, and work on the slowest speed so you don’t create a lot of bubbles. If you mix by hand, use a whisk but keep a gentle touch when adding the hot cream to the eggs.

As if our holiday was not already joyful, I also had the pleasure of finishing our dessert tableside with my kitchen torch, a dramatic endeavor that just pleased the dickens out of my Leo personality.

Let’s do this!

Instructions

  1. Preheat the oven to 300° F. Heat about 2 cups of water in a tea kettle for a water bath. Prepare your ramekins by arranging them in a handled pan with sides at least as high as the ramekins.
  2. In a medium saucepan, heat heavy cream over medium-low heat until hot but not boiling. Stir in a pinch of salt. Transfer the hot cream to a measuring cup with a spout for easier blending in the next steps.
  3. Combine the egg and egg yolks in a mixing bowl, and gradually stir in the maple sugar until the mixture is smooth and even, and the sugar appears somewhat dissolved.
  4. Very gradually pour the hot cream into the egg mixture, stirring constantly to prevent curdling. This is easiest with a stand mixer, but you can do it by hand as well. I recommend placing your mixing bowl on something that will prevent it from slipping while you stir or whisk.
  5. Strain the custard mixture through a mesh strainer over a pitcher bowl or large measuring cup. This is not absolutely necessary, but it will help strain out any curdled bits of egg.
  6. Stir vanilla and bourbon into the custard. Slowly pour the custard into the ramekins. I did this by filling each of them halfway, then “topping them off” around the pan until all were filled equally.
  7. Carefully pour hot water into the pan, taking care to not splash it into the ramekins. The water bath should be about halfway up the sides of the ramekins. Transfer the water bath pan to the preheated oven and bake for 35 to 40 minutes, or until custards are just barely jiggly. They will continue to cook when you remove the pan from the oven. Allow the pan to cool until you’re comfortable handling them. Remove the ramekins and cool on a rack, then cover and transfer them to the refrigerator for several hours to overnight.
  8. To finish the crème brûlée, remove ramekins from the fridge about 20 minutes before you’re ready to serve. Sprinkle about two teaspoons of maple sugar over the entire surface of each custard. Use a kitchen torch to caramelize the sugar evenly. Sprinkle an additional teaspoon onto each, and torch again. Allow the crème brûlées to cool for at least a minute so the melted sugar will harden and create the beautiful, shiny crust.

I’m thinking that maybe I need to make this again. You know, just to be sure.


Cheesy Stuffed Crust Supreme Deep-Dish Pizza

Every so often, I get a kick out of looking at the National Day calendar, which reminds me of the non-official occasions I can choose to celebrate on a given day. For example, yesterday was Talk Like a Pirate Day, but I didn’t mark the occasion because that felt ridiculous.

Perhaps it is a bit of serendipity, or just coincidence (which my husband, Les, does not believe exists) that I discovered today, Sept. 20, is both National Pepperoni Pizza Day and National String Cheese Day. The two seemingly separate “events” are both going to be recognized with this insanely over-the-top deep-dish pizza that we made at our house a full three months ago. Sometimes, in the rush to get something else posted on the blog, I end up putting some delicious thing on the back burner. In this instance, it worked out, because this pizza, which I dubbed “Go Big or Go Home,” happens to be perfect for this day. The toppings included pepperoni, but also sausage, peppers, onions, mushrooms, tomatoes and a ton of cheese, and the Chicago-style crust had a circle of string cheese strips enclosed all around the edges.

So much Italian flavor in here and soooo much cheese!

We had been dreaming about a cheesy stuffed crust pizza for a while, but I had a hard time imagining how to keep thick mozzarella sticks secured inside the dough without making a square pie. My solution was to tear the string cheese into strips and then overlap the strings in layers all the way around. Why didn’t that occur to me sooner? It resulted in a perfectly cheesy, ooey-gooey pizza experience, and made it one of the most fun versions of a deep dish that we have made (so far 😉).


Ingredients

1 recipe deep dish pizza dough (see my previous post for Chicago Deep Dish or use your own)

3 Tbsp. extra virgin olive oil

5 sticks of mozzarella string cheese, pulled apart into about four strips for each

1 packed cup shredded whole milk mozzarella, divided

1/2 cup cooked Italian sausage (we used a spicy variety)

1/2 green bell pepper, chopped and sauteed

1/2 medium yellow onion, chopped and sauteed

About 20 pieces thinly sliced pepperoni

1/2 can San Marzano tomatoes, drained and squeezed by hand

A few spoonfuls of your favorite prepared pizza sauce

Several shakes of your favorite Italian seasoning blend


Instructions

  1. Preheat oven to 450° F, with oven rack in center position.
  2. Add olive oil to a 14-inch, deep dish pizza pan and swirl it around. Shape the pizza dough, leaving as much extra dough around the edges as possible.
  3. Arrange the strips of string cheese, overlapped so there is plenty of cheese thickness all the way around the edges of the pizza dough. Gently stretch and pull the edges of dough over the string cheese strips and press to seal it to the base of the dough. Portion half of the shredded mozzarella onto the base and use your hands to press it firmly into the base of the pizza and also to cover the stuffed crust seam.
  4. Layer on the cooked Italian sausage, then the peppers, onions and mushrooms. Arrange slices of pepperoni generously all over the pizza. Scatter the crushed canned tomatoes randomly over the pepperoni, and then drop a few spoons of pizza sauce in-between the tomatoes and spread it lightly.
  5. Sprinkle the pizza, including the dough around the edges, with your favorite Italian seasoning blend. Sprinkle the rest of the shredded mozzarella, along with any remaining strips of string cheese, on top of the pizza.
  6. Bake for 25 to 30 minutes, until crust is golden brown and filling is bubbling. The cheese will be lightly browned and bubbling also. Let the pizza cool in the pan for 8 minutes before transferring it to a pizza tray. We use a large pancake turner and a wide fish spatula to get under the pizza to move it. Alternatively, cut the pizza right in the pan and serve up the wedges.

See? Go big or go home!


Triple Chocolate Cherry Brownie Bowls

There’s dessert for the sake of a sweet tooth, and then there’s DESSERT, as is the case with this ultra-chocolate-y, cherry-infused brownie bowl, packed with “Cherry Garcia” vanilla ice cream, studded with sweet cherries and dark chocolate chunks. Oh, and I almost forgot, the cherry syrup. Over the top? Obviously! But this was a birthday dessert a few weeks ago for my husband, Les, who is himself a little “over the top” crazy about any and all chocolate and cherry combinations. And for such an occasion, during a year that has given us too much to worry about and not enough to celebrate, I went all in.

Well, almost. I did take one easy shortcut and I’m not ashamed to share my little secret with you—I never make brownies from scratch. I have a favorite box brownie mix that meets all my picky ingredient requirements, so why put forth the effort to make it “as good as” theirs, when they already have a product that is a winner every time? Ghirardelli dark chocolate is my go-to, and though the brownies are terrific as directed on the box, I sometimes can’t help but elevate them with my own “extras” to highlight certain aspects of the brownies’ personality. It’s easier than you might expect.

For these birthday brownie bowls, I’ve substituted cherry juice for the water called for on the package instructions, and I’ve added a tablespoon of dark cocoa powder plus a handful each of chocolate chunks and cut up dried cherries. That’s it. The simplest flavor swaps, resulting in the most decadent dessert my hubby could have ever asked for on his birthday (or any other occasion). Luckily, for our ever-expanding pandemic waistlines, it will be another year before we indulge to this degree. But it was kinda worth it. 🙂

Chocolate, cherries, more chocolate, brownie, cherry sauce. What could possibly go wrong?

These brownies are super-sized and shaped like a bowl, exactly right to hold a generous scoop of ice cream (which I did make from scratch, but don’t feel pressured to do so). The special shape is courtesy of a fancy-schmancy pan I bought from King Arthur Baking Company. At $30, it was a bit of a splurge, but in this most ridiculous year, I’ve been willing to invest a bit more in kitchen gadgets and ingredients to make our home meal experiences more memorable. Mark my word, it’ll pay for itself by the time the holidays get here, because I’m already dreaming up other ideas.

The pan has a no-fail nonstick coating. The brownie bowl holds a perfect scoop of ice cream.

If you’re not feeling the love for a special pan to make bowl-shaped brownies, don’t stress about it. Make the brownies in a regular pan according to the mix instructions. You can still swap in the special flavor ingredients and have a spectacular dessert with minimal effort. Remember, stressed spelled backward = desserts, and I’m all about flipping things around! 🙂


Ingredients & Instructions

1 box of your favorite brownie mix (make according to package instructions, but adjust as noted below)

Substitute equal amount of cherry juice for the suggested amount of water

Add 1 Tbsp. dark cocoa powder to the dry mix (Hershey’s special dark will do, and it’s easy to find)

Add 1/2 cup dried dark cherries, cut into smaller pieces (fold in after mixing)

Add 1/2 cup dark chocolate chunks or semi-sweet chocolate chips (fold in after mixing)

Bake as directed on the package, but if you use the King Arthur brownie bowl pan, you’ll want to cut the time in half. My brownies were perfect after 25 minutes.

Fill ‘em up!

Cherry Garcia ice cream from Ben & Jerry’s (or whatever other ice cream rocks your world)

I made my own version of “cherry Garcia,” but we usually purchase the Ben & Jerry’s brand, which is great!

Top ‘em off!

Hot fudge topping, whipped cream, or (if you’re feeling inspired) my quick homemade cherry sauce.

Cherry on top of cherries! This sauce is easy to make and also happens to be excellent on crepes or any kind of ice cream.

Cherry Sauce*:

2 cup frozen dark sweet cherries

2 Tbsp. sugar

1 tsp. pure vanilla or almond extract (or 1 Tbsp. amaretto liqueur or chocolate liqueur)

1 Tbsp. dark chocolate balsamic vinegar* (optional)

2 Tbsp. corn starch, mixed with 2 Tbsp. ice cold water

Heat a small saucepan over medium heat. Add frozen cherries and sprinkle sugar over the top. Stir and cook until cherries are softened and mixture is reduced and bubbly (about 15 minutes). Add extract or liqueur and stir. Blend corn starch and water until smooth, and slowly drizzle into the cherry sauce, stirring constantly. Allow mixture to come back up to full simmer, and continue to stir as it thickens further. Remove from heat. Use the sauce warm over dessert or keep in refrigerator up to two weeks.

*This time around, I strained the cherries from the sauce because they went into the ice cream. Half of the sauce was drizzled through the ice cream like a ribbon, and the rest was reserved for spooning over the brownie bowls. It was a delicious labor of love!

This one’s for you, my birthday boy! ❤

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Waffled Mac and Cheese—yes, please!

There are “leftovers,” and then there are “planned-overs.” The latter is a concept frequently referenced by my aunt, who is all in favor of planning to have extra portions of a recipe, specifically to be used in something else later on.

This is a planned-over that I’ve tried (and missed) before, but this time, it was a big-time winner. Friends, it’s comfort times two—mac and cheese, waffled!

Go ahead, drool a little. I know you want to make these.

These are easy to make, but obviously, you need to have a waffle maker to make this happen. My first (failed) effort was on a Belgian-style waffle maker—not a great idea, and I’m certain the thick, deeply indented shape contributed to the not-so-fab outcome. For the best texture and even, perfectly crispy edges, go with a standard square-style waffle maker. Mine has a non-stick coating, so pulling the finished waffles off the iron was cheesy-breezy.

To plan ahead for these planned-overs, skip back to my basic mac and cheese recipe, and follow the instructions, but stop after the stove-top stage—no casserole into the oven, or else your mac and cheese waffles will be dry and tough. Reserve about 1/2 cup of the cheese sauce, for decadent drizzling on the finished waffles. Go ahead and bake some of the mac and cheese if you’d like, but hold back enough to make waffles in whatever quantity you wish.

Here, I spread the unbaked portion of mac and cheese evenly into a 9 x 13 glass casserole dish, about 1 inch deep. Cover and chill until you’re ready to dive into this decadence.


Ready to get cooking?

Here’s a quick recap for making my bechamel-based cheese sauce. Use the link to the original recipe for ingredient amounts and detailed descriptions.


Ingredients

Prepared basic mac and cheese, reserve 1/2 cup of the cheese sauce for serving.

1 large egg, beaten with a tablespoon of water

3/4 cup unseasoned panko bread crumbs

1/4 cup freshly grated parmesan or parm-romano blend*

Sea salt and freshly cracked black pepper

Reserved cheese sauce

1/3 cup heavy cream or half and half


*Notes

At our house, we always have a 50/50 blend of deli-quality parmesan and romano cheeses. We purchase the cheese in blocks and shred it with the food processor. It beats the daylights out of store-bought parmesan cheese, and we save a good bit of money in the long run.


Instructions

The visual description will probably cover it for you, but written instructions are included below, just in case.

Cut chilled mac and cheese into squares or rectangles, to match the size of your waffle maker sections.

Place the beaten egg into a shallow glass dish. Dip each piece of mac and cheese into the egg wash, using a spoon as necessary to fully drench the mac and cheese with the egg mixture.

Combine panko crumbs, parmesan, salt and pepper in a second shallow glass dish. Dredge the egg washed mac and cheese in the crumb mixture, pressing crumbs into the nooks and crannies to ensure even coating. Transfer coated mac and cheese to a parchment-lined cookie sheet and allow them to rest about 15 minutes.

Preheat the waffle iron to 400° F.

Press additional crumb mixture onto any bare spots on the mac and cheese. Arrange the pieces into the waffle iron, and press to close. Allow them to bake about 10 minutes, or until they are golden brown and lightly crispy on the outside. They should also release easily from the iron.

While the mac and cheese waffles are baking, warm the leftover cheese sauce, whisking in up to 1/3 cup heavy cream or half and half until the sauce is thinner and pourable.

Serve the decadent crispy waffles with a generous drizzle of the cheese sauce.

Too much cheese. Said NO ONE, ever.

We served these as a hearty side to some juicy, quick-brined pork chops and leftover collard greens. But wouldn’t they also look great alongside some southern fried chicken or meatloaf or burgers or—OK, with just about anything? 😊

The only thing better than mac and cheese is WAFFLED mac and cheese!

Want to print this recipe?