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No churn Black forest Ripple Ice cream (Postre helado Selva negra con cerezas) Feliz dia de la Independencia!

This is another dessert  I made with frozen cherries (they can also be with tined cherries) here is not yet time for cherries (the trees are just blooming)

It is a variety of the Black Forest cake, it is absolutely delicious and it is not difficult to do.
When I was very small my favorite cake was Black Forest and my mom always made it or bought it for my birthday.
(Oh my mom .I miss her so much, every day.)

I am posting it as a tribute to our Independence Day, which is September 18th.
To chileans here and out Happy Independence day)
Have everyone a very good weekend, hugs

Adapted from : Woman's day kitchen


350 grams   (12 oz) pitted  frozen cherries or drained canned black cherries
1/2 cup sugar
2 cups cold heavy cream,
1 can sweetened condensed milk
1 teaspoon pure vanilla extract
114 grams (4 oz ) bittersweet chocolate chunks


Place the cherries, sugar and 2 tablespoons of water in a large saucepan. Bring the mixture to a boil, then reduce heat and simmer, stirring often, until the cherries break down and the liquid turns to a thick syrup, about 8 to 10 minutes.
Transfer to a bowl  and refrigerate until cool, about 15 minutes.

Using a electric mixer beat the cream, condensed milk and vanilla in a large bowl on medium high until stiff peaks for, 3 to 4 minutes. Gently fold in the chocolate chunks. (reserve some cherries and chocolate for  garnish.)

Spoon half the cream mixture into 4 1/2 by 8 inch loaf pan or a freezer safe container.
Spoon  half the cherry mixture on top. Using a knife swirl the cherry mixture through the cream. Repeat with remaining cream and cherry mixture.
Freeze until set, at least  3 hours. Once set cover with plastic wrap and you can freeze for up to 2 weeks.

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