Maraschino Cherries Ice Cream
Ingredients
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3 cups heavy cream
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3 cups whole milk
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1 cup white sugar
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1 (10 ounce) jar maraschino cherries,
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8 egg yolks
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2 teaspoons almond extract
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12 ounces bittersweet chocolate, chopped
Directions
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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.
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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.
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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.