Divine Cherry Chocolate Ice Cream recipe
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Ingredients
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3 cups heavy cream
3 cups whole milk
1 cup white sugar
1 (10 ounce) jar maraschino cherries, with juice
8 egg yolks
2 teaspoons almond extract
12 ounces bittersweet chocolate, chopped
Nutrition Info
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390.7 calories
carbohydrate: 33.3 g
cholesterol: 168.1 mg
fat: 26.7 g
fiber: 1.8 g
protein: 5.2 g
saturatedFat: 16 g
servingSize: -
sodium: 41 mg
sugar: 24.2 g
transFat: : -
unsaturatedFat: : -
Directions Divine Cherry Chocolate Ice Cream
Directions
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Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.