by Keith Shank
Yield - About 1qt.
4 - 6 oz. Frozen Sweet Cherries (or sour)
7 oz. Granulated Sugar (about 1 cup)
5.75 oz. Light Corn Syrup (about 1/2 cup)
2 fl. oz. Cherry Juice (or other fruit juice)
1 pinch Kosher Salt
16 oz. Greek Style Yogurt (whole milk or fat free)
8 fl. oz. Buttermilk, well shaken
1.5 oz. Dark Chocolate, 65% Cacao, chopped
Chop the frozen cherries with a knife and quickly scrape them into a strainer set over a
bowl. Let them thaw and capture the juice. When thawed, press down lightly with a
spatula to squeeze out more juice - about 2 fl. oz. in total.
Warm the sugar, corn syrup, cherry juice, and salt in a small saucepan until the sugar
dissolves. Let cool to room temperature, stirring occasionally.
Whisk in yogurt, buttermilk, and any additional cherry juice that may have collected
while waiting. Cool the mixture for 3-6 hours, until very cold.
Freeze yogurt in an ice cream maker according to the manufacturer's instructions.
When frozen, transfer to a chilled plastic container and quickly stir in the chopped
chocolate and cherries. Cover and place in the freezer for 1-2 hours to firm up.