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1
Combine cherries, 2/3 cup sugar and 6 teaspoons lemon juice in heavy large saucepan.
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2
Stir over medium-low heat until sugar dissolves.
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3
Increase heat to medium; simmer until cherries are soft, stirring occasionally, about 15 minutes.
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4
Transfer mixture to blender; add 2 teaspoons kirsch, vanilla and almond extracts and remaining 2 teaspoons lemon juice.
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5
Puree until very smooth.
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6
Chill until cold.
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7
Cut one 30x11-inch foil strip.
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8
Fold foil strip in half lengthwise.
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9
Wrap tightly around 6-cup souffle dish, forming collar that extends from base of dish to above rim.
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10
Secure ends of foil with paper clips.
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11
Whisk egg yolks, cherry juice, 2/3 cup sugar and 2 teaspoons kirsch in large metal bowl to blend.
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12
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
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13
Whisk constantly until mixture thickens and thermometer inserted into mixture registers 140F for 3 minutes, about 8 minutes total.
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14
Remove bowl from over water.
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15
Set bowl in another large bowl filled with ice and water; whisk constantly until mixture is cool, about 5 minutes.
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16
Beat cream in medium bowl until peaks form.
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17
Fold cherry puree into yolk mixture, then fold in whipped cream and chocolate chips.
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18
Transfer mixture to souffle dish (mixture will extend above rim of dish).
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19
Freeze overnight.
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20
(Can be made 3 days ahead.
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21
Cover; keep frozen.)
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22
Run small knife between souffle and foil.
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23
Peel off foil.
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24
Using small metal spatula or knife, smooth exposed sides of souffle.
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25
Serve immediately.
