Directions

Cook the cherries

1. In a saucepan, combine cherries and 1/3 cup sugar.

2. Cook over medium heat until the cherries are soft and the mixture reaches a syrupy consistency.

3. Strain the cherries from the syrup and set both aside separately.

Whip the yolks

1. In a bowl, whisk together egg yolks and 1/3 cup sugar until light and fluffy, reaching the ribbon stage (when the mixture falls in thick ribbons).

Heat the dairy mixture

1. In a medium pot, add the reserved cherry syrup, heavy cream, whole milk, and a pinch of salt.

2. Heat gently over low heat for 6–8 minutes, until just shy of a simmer (do not boil).

Temper the egg yolks

1. Slowly add 1–2 tablespoons of the warm cream mixture at a time to the whipped yolks, whisking constantly.

2. Continue until about half of the cream mixture is incorporated into the yolks.

Cook the custard

1. Return the remaining cream mixture to the stove on low heat.

2. Whisk in Yonder Collagen Peptides.

3. Stir constantly until the mixture thickens into a custard (do not let it boil).

4. Let the custard cool to room temperature.

Churn the ice cream

1. Combine the cooled custard and egg yolk mixture in your ice cream maker.

2. Churn for 20–25 minutes until it reaches soft-serve consistency.

Add the mix-ins

1. Add vanilla, cooked cherries, and chopped chocolate. Continue churning for another 10–15 minutes.

Freeze and set

1. Transfer the ice cream to a freezer-safe container.

2. Freeze for 2–5 hours, until firm.