There’s no better dessert for summertime in the Okanagan than freshly churned homemade ice cream and a delectable way to cool off this BC long weekend. This simple recipe is inspired by Chef Jamie Oliver and his wholesome approach to cooking.
For an adult treat we suggest pairing this creamy frozen delight with our 2016 Cabernet Sauvignon. The wine’s aromatic cherry pie notes and Bing cherry flavours are a natural complement to the fresh picked Okanagan cherry topping, which are abundant right now here in the Valley, and easily stands up to the dark chocolate taste. (Make sure to use a good chocolate such as Scharffen Berger or Valrhona!)
Yield: 6 Servings
100 g (3.5 oz) 70% cocoa dark chocolate, in pieces
1¼ cups full-fat milk
¾ cup sugar
3 free-range egg yolks
1¼ cups whipping cream
1 tsp vanilla extract
Put chocolate pieces and milk in a heavy-based saucepan. Heat gently, stirring, until smooth, then remove from heat to cool slightly. Beat sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan. Cook custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally. Add the vanilla and whip the cream into soft peaks, then fold into the cooled chocolate mixture. Churn in an ice-cream machine, according to manufacturer’s instructions, until it’s frozen. Garnish with fresh Okanagan cherries and serve in pretty bowls.
