Frozen Desserts: Divine Cherry Chocolate Ice Cream

3 cups heavy cream3 cups whole milk1 cup white sugar1 (10 ounce) jar maraschino cherries, with juice8 egg yolks2 teaspoons almond extract12 ounces bittersweet chocolate, choppedStir 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. Amount Per Serving  Calories: 391 | Total Fat: 26.7g | Cholesterol: 168mg Powered by ESHA Nutrient Database

Divine Cherry Chocolate Ice Cream

Servings Per Recipe: 16

Amount Per Serving

Calories: 391

Total Fat: 26.7gCholesterol: 168mgSodium: 41mgTotal Carbs: 33.3g    Dietary Fiber: 1.8gProtein: 5.2g VIEW DETAILED NUTRITION
About: Nutrition Info

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