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1
Being with the ice cream. In a heavy saucepan, combine the cocoa powder and sugar.
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2
Whisk in the eggs.
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3
Very slowly, whisk in 2 3/4 cups of the half-and-half. It should start off like a chocolate paste, then end up like thick chocolate syrup.
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4
Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
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5
Remove from heat immediately and add the remaining 1 cup of the half-and-half to stop the cooking. Place the saucepan into an ice bath to cool the custard rapidly.
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6
Stir in the kirsch.
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7
Chill overnight in the fridge.
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8
While the ice cream is chilling, prepare the cherry compote. Combine the cherries, sugar, and water in a non-reactive saucepan.
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9
Cook over medium heat, stirring occasionally, until the cherries soften. This should take about 7 minutes.
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10
Mix the kirsch and cornstarch in a small bowl to create a slurry. Add to the cherries. Cook for another minute, until the compote thickens slightly.
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11
Cool and chill overnight in the fridge. Don't worry, the compote will thicken up.
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12
To finish, pour the custard into an ice cream maker and prepare according to the manufacturer's instructions.
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13
Spread a quarter of the ice cream into a chilled dish. Spoon 1/3 of the compote in random dollops onto the ice cream. Repeat another two times (3 layers of ice cream, 3 layers of compote). Top with the remaining quarter of the ice cream.
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14
Chill thoroughly in the freezer until firm.
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15
Garnish with shaved chocolate, if desired.
