About this recipe:This is a creamy ice cream recipe with delightful chunks of chocolate and cocktail cherries. If you prefer to use other tinned cherries, you can try them instead of the cocktail cherries.
700ml double cream
700ml full fat milk
200g caster sugar
1 (225g) jar cocktail cherries, with juice
8 egg yolks
2 teaspoons almond extract
340g plain chocolate, chopped
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Stir together cream, milk, sugar and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 500ml.
Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 75 degrees C. It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover and refrigerate until cold, about 6 hours.
Chop the reserved cocktail cherries, then stir into the cold custard along with almond extract and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.