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1
Line 9 x 5 x 2 1/2-inch metal loaf pan with plastic wrap, leaving 3-inch overhang on all sides.
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2
Using small flexible spatula, quickly spread softened cherry vanilla ice cream evenly over bottom and up sides of prepared pan.
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3
Freeze until firm, about 30 minutes.
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4
Sprinkle 1/4 cup chopped almonds, then maraschino cherries over ice cream in bottom of pan.
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5
Spread softened chocolate-chocolate chip ice cream over, filling pan completely.
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6
Freeze until ice cream is firm, about 1 hour.
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7
Bring 1 1/2 cups cream and corn syrup to simmer in medium saucepan.
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8
Remove from heat.
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9
Add both chocolates and whisk until smooth.
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10
Whisk in both extracts.
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11
Cool ganache to room temperature, whisking occasionally, about 45 minutes.
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12
Spread 2/3 cup chocolate ganache over top of ice cream.
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13
Freeze until chocolate is very firm, about 2 hours.
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14
Rewarm chocolate ganache over low heat just until fluid if necessary.
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15
Cool to room temperature (mixture will thicken slightly).
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16
Line baking sheet with waxed paper.
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17
Run small knife around sides of loaf pan to loosen ice cream loaf.
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18
Invert loaf onto prepared sheet; peel off plastic wrap.
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19
Working quickly and using small flexible spatula, spread 1 cup chocolate ganache over top and sides of ice cream loaf, covering ice cream completely and forming 1/4-inch-thick coating (reserve remaining ganache).
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20
Sprinkle remaining 3/4 cup chopped almonds over top and sides of chocolate-covered ice cream loaf.
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21
Freeze until chocolate is firm, about 1 hour.
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22
(Can be made 1 week ahead.
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23
Cover tartufo with plastic wrap and keep frozen.
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24
Refrigerate remaining ganache.)
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25
Add remaining 1/4 cup cream to ganache and rewarm over low heat to use as sauce.
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26
Cut tartufo into 1/2-inch-thick slices.
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27
Cut each slice diagonally in half, forming 2 triangles.
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28
Place 2 triangles on each plate.
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29
Drizzle with warm ganache
