Dark Chocolate Hemp Seed and Cherry Vanilla Bean Ice Cream

I was shopping recently and saw a bag of dark chocolate covered hemp seeds. I have never eaten hemp seeds before but they looked interesting, so I got them. I had some cherries left over from a party and thought I better do something with them before they go bad. These cherries were simply lucious!

I thought I’d make some vanilla bean ice cream since the 4th of July is next weekend. The red cherries will give us some red, the ice cream white… and we would just need to serve it in a blue bowl!

I stepped in the pantry to get my ice cream maker and saw the hemp seeds.. wow, that would make a fun little crunch in the ice cream! And there it was… a seemingly new “killer” ice cream.

Vanilla Bean vanilla ice cream (custard style) this is an unforgettable ice cream!

2 cups of whole milk

2 cups of heavy cream

1 cup of granulated sugar (divided in to two 1/2 cup portions)

Pinch of salt (Grey salt if you have it, otherwise regular)

2 whole vanilla beans (halved and scraped)

5 large egg yolks

1 teaspoon cherry extract ( if you just wanted to make vanilla ice cream use 1 1/2 teaspoons vanilla extract)

This recipe came from my ice cream machine recipe booklet. I modified it to make it better. 😍

In a medium saucepan over medium-low heat, whisk together the milk, cream, 1/2 cup of the sugar, salt and scrapped vanilla beans. (Pods included). Bring the liquid just to a beginning boil.

To scrape the beans, take a small snap knife and cut the Bean right down the middle ( length wise). Then take the dull back of the tip and ease it in the open pod. Take the knife right down the pod, scraping the delicious bean.

While the milk/cream mixture is heating, combine the yolks and remaining 1/2 cup sugar in a mixing bowl. Using a hand mixer, on low speed, beat until mixture is pale and thick.

Once the mixture has come to a slight bowl, slowly whisk about 1/3 of the mixture in to the eggs. Add another 1/3 of the mixture. Now return the egg mixture to the pan and whisk together.

Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must not boil, or the eggs will solidify.

Turn stove off and allow the mixture to cool to room temperature. Add the cherry extract ( or vanilla if you are making just vanilla ice cream) Once cool, pour in to a container with a lid. Best allowed to refrigerate overnight, but can use in 2-3 hours if needed.

Meanwhile, wash and put the cherries. I cut mine in half. I liked the big red chucks since I was serving it on the 4th of July. You can make the pieces any size you want. I used about 2 cups of cherries. It was loaded. But I like it that way. Use less or more, depending on how you like it.

Make sure all of the pits are out of the cherries! The last thing you want is one of your guests breaking a tooth on the ce cream! Cover and refrigerate until ready to use
When you are ready to make the ice cream, strain the mixture to rid it of the scraped beans and any fiber. I do it as I pour it in tot he ice cream maker.

When the cream is almost finished, slowly add the cherries and the hemp seeds. I probably added 3/4 cup of the hemp seeds. Add more or less, depending on your liking.

Once the ice cream is finished, pour into a container with a lid and freeze until party time! This is a good To do two days ahead! The day of the party, scoop in to cupcake liners and freeze. Then your ice cream is ready to serve with perfect scoops!