Divine Cherry Chocolate ce Cream

Divine Cherry Chocolate ce Cream
  • 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


  1. 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.
  2. 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.
  3. 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.

05/15/2018
Divine Cherry Chocolate ce Cream, recipe PT15M PT1H 5 455 calories

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