Chocolate Cherry Almond Ice Cream

1. 1

   To toast the almonds, heat the oven to 350u00b0F.

2. 2

   Spread the almonds in a thin layer in a shallow baking pan.

3. 3

   Bake 5 to 8 minutes, stirring occasionally, until light golden brown.

4. 4

   Cool before using.

5. 5

   Beat egg yolks and 2 cups cream in a large bowl on low to medium speed of mixer, the set aside.

6. 6

   Stir together sugar and cocoa in a large saucepan.

7. 7

   Gradually stir in the egg yolk mixture.

8. 8

   Cook over medium heat, stirring constantly, until the mixture is very hot.

9. 9

   DO NOT BOIL!

10. 10

    Remove from heat and cool to room temperature.

11. 11

    Stir the remaining 4 cups cream, almond extract and vanilla into the chocolate mixture, blending well.

12. 12

    Cover and refrigerate mixture at least 6 hours.

13. 13

    Pour the chocolate mixture in your ice cream maker or a suitable piece of Tupperware.

14. 14

    Immediately fold in cherries and almonds.

15. 15

    Freeze for several hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.