Divine Cherry Chocolate Ice Cream

Ingredients

• 3 cups heavy cream
• 3 cups whole milk
• 1 cup white sugar
• 1 jar maraschino cherries , 10 ounce
• 8 eggs yolks
• 2 teaspoons almond extract
• 12 ounces bittersweet chocolate , chopped

Instructions

1. 1

   Stir together cream, milk, sugar, and juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.

2. 2

   Whisk hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour mixture into a container, cover, and refrigerate until cold, about 6 hours.

3. 3

   Chop the reserved maraschino cherries, then stir into cold custard along with almond extract, and chopped chocolate. Pour into the ice cream maker, and freeze according to the manufacturer's directions.