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Schwarzwälder Kirsch

Name: Schwarzwälder Kirsch
Prep time: 15 min
Cook time: 1440 min
Total time: 1455 min
Yield: 4 pints
Cuisine: Frozen Dessert
Ingredients: 308 g Whole Milk; 143 g Heavy Cream; 50 g Granulated Sugar; 18 g Dextrose; 25 g Skim Milk Powder; 14 g Cocoa Powder (Dutch); 25 g Dark Chocolate (70%); 60 g Sour Cherry Compote; 10 g Kirsch

Black Forest in a pint — chocolate base, cherry compote, a whisper of kirsch.

15 min prep · 24h freeze 4 pints medium

Sour cherries macerated in kirsch, swirled into a dark-chocolate base. Keep the alcohol low — 10 g is enough for aroma without softening the pint.

Almost — small tweak

Close to target. A small adjustment will make it noticeably smoother.

⚠️ TWEAK

Fat

11.4%

target 10–16%

Sugar

18.2%

target 14–20%

MSNF

8.9%

target 8–11%

Total solids

41.5%

target 36–42%

PAC285.9 / 220–280

POD (sweetness)

154

target 140–190

Total mass

653 g

target 473 g = pint

Why

• PAC 285.9 is above 280 — won't hold a scoop.

Fix it

→ Reduce sugar by 23 g (or swap for allulose).

Ingredients

Scale to the number of pints you want — every gram scales with you.

pints

Whole Milk308 g
Heavy Cream143 g
Granulated Sugar50 g
Dextrose18 g
Skim Milk Powder25 g
Cocoa Powder (Dutch)14 g
Dark Chocolate (70%)25 g
Sour Cherry Compote60 g
Kirsch10 g

Batch mass653 g

Method

1.Warm milk and cream, dissolve cocoa, sugars and milk powder. Off heat, stir in chocolate.
2.Cool, fold in compote and kirsch.
3.Pint, freeze 24 h. Spin on Ice Cream.