Irresistible Chocolate Cherry Ice Cream Recipe

Stir together cream, milk, sugar, and juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.

Whisk hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour mixture into a container, cover, and refrigerate until cold, about 6 hours.

Chop the reserved maraschino cherries, then stir into cold custard along with almond extract, and chopped chocolate. Pour into the ice cream maker, and freeze according to the manufacturer’s directions.