Divine Cherry Chocolate Ice Cream

Recipe View In a large saucepan, combine the heavy cream, whole milk, sugar, and juice from the maraschino cherry jar. Heat over medium heat, stirring continuously until the mixture reaches a simmer. Remove from heat. (5-7 minutes)

Recipe View In a separate large bowl, place the egg yolks. Gradually whisk in the hot cream mixture, about 2 tablespoons at a time, until you have incorporated approximately 2 cups. This tempering process prevents the yolks from scrambling. (3-5 minutes)

Recipe View Pour the tempered yolk mixture back into the saucepan with the remaining hot cream. Cook over low heat, stirring constantly with a heat-resistant spatula, until the mixture thickens enough to coat the back of a metal spoon and reaches a temperature of 170 degrees F (75 degrees C). Be patient and stir continuously to prevent scorching. (8-12 minutes)

Recipe View Pour the custard into a clean container, cover tightly, and refrigerate until completely cold. This usually takes at least 6 hours, or preferably overnight, to allow the flavors to meld and the custard to fully chill. (6+ hours)

Recipe View Once the custard is thoroughly chilled, chop the reserved maraschino cherries into smaller pieces. Stir the chopped cherries, almond extract, and chopped bittersweet chocolate into the cold custard. (5 minutes)

Recipe View Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. The churning process will aerate the mixture and create a smooth, creamy texture. (20-30 minutes)