Chocolate Cherry Almond Ice Cream

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12hrs 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 6
    egg yolks
  • 6
    cups light cream, divided
  • 2
    cups sugar
  • 23
    cup cocoa
  • 1
    teaspoon almond extract
  • 1
    teaspoon vanilla extract
  • 1
    cup chopped maraschino cherry, drained
  • 1
    cup coarsely chopped almonds, toasted
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DIRECTIONS

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