Featured Recipe: Black Forest Ice Cream
Black Forest Ice Cream is a flavor that comes from it’s more famous counterpart, Black Forest Cake.
Black Forest Cake originated in Germany and is named not directly after the Black Forest mountain range in southwestern Germany, but rather from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser) which is distilled with tart cherries. This is the ingredient, with its distinctive cherry pit flavor and alcoholic content, that gives the cake its flavor.
Cherries, cream, and Kirschwasser were first combined in the form of a dessert in which cooked cherries were served with cream and Kirschwasser, while a cake combining cherries, cookies / biscuits and cream (but without Kirschwasser) probably originated in Germany.
Today, we can enjoy the delicious flavor of tart cherries, rich, dark chocolate and cream in our Black Forest Ice Cream recipe.
Black Forest Ice Cream Recipe
|Amount||Ingredients||Pack Size||Get Started Now|
|2½ gallons||Ice Cream Mix||Own Source|
|36 fl oz||Double Rich Chocolate Base | ZCF703C||6-#10 Cans|
|29 oz||Chocolate Crunch | ZBB584||40# Box|
|35 fl oz||Tart Cherry Ribbonette | ZDF024||25# Bag-N-Box|
Chill the Red Cherry Ribbonette to 40° F. prior to use. Add the Double Rich Chocolate Base to the ice cream mix in the freezer and freeze. As the ice cream is being filled into the containers, sprinkle in the Chocolate Cake Crunch and swirl in the Tart Cherry Variegate, turning the container occasionally to achieve uniform distribution of the ice cream, the crunch and the ribbonette. A three-gallon container of ice cream requires 17 ounces of Chocolate Cake Crunch and 21 fluid ounces of Cherry Ribbonette. To insure maximum freshness, store the Chocolate Cake Crunch in the freezer.
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