Chocolate Cherry Almond Ice Cream

This is something I've been experimenting with lately, and it just keeps getting better and better. I think I finally have it down pat. Chocolate, cherries, almonds, what an amazing flavor combo. This is my new hit for the summer! Prep time includes freezing time.

• Ready In: 12 hrs 10 mins
• Serves: 16
• Yields: 2 1/2 quarts

Ingredients

• 6  egg yolks
• 6  cups  light cream, divided
• 2  cups sugar
• 2⁄3 cup  cocoa
• 1  teaspoon  almond extract
• 1  teaspoon vanilla extract
• 1  cup  chopped maraschino cherry, drained
• 1  cup  coarsely chopped  almonds, toasted

Directions

1. To toast the almonds, heat the oven to 350°F.
2. Spread the almonds in a thin layer in a shallow baking pan.
3. Bake 5 to 8 minutes, stirring occasionally, until light golden brown.
4. Cool before using.
5. Beat egg yolks and 2 cups cream in a large bowl on low to medium speed of mixer, the set aside.
6. Stir together sugar and cocoa in a large saucepan.
7. Gradually stir in the egg yolk mixture.
8. Cook over medium heat, stirring constantly, until the mixture is very hot.
9. DO NOT BOIL!
10. Remove from heat and cool to room temperature.
11. Stir the remaining 4 cups cream, almond extract and vanilla into the chocolate mixture, blending well.
12. Cover and refrigerate mixture at least 6 hours.
13. Pour the chocolate mixture in your ice cream maker or a suitable piece of Tupperware.
14. Immediately fold in cherries and almonds.
15. Freeze for several hours or overnight.