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Chocolate Cherry Almond Ice Cream
Makes about 2-1/2 quarts ice cream.

6 - egg yolks

6 - cups. light cream, divided

2 - cups sugar

2/3 - cup cocoa

1 - teaspoon almond extract

1 - teaspoon vanilla extract

1 - cup chopped maraschino cherries, drained

1 - cup coarsely chopped almonds, toasted

  • In large bowl, add egg yolks and 2 cups cream. Beat on low to medium speed of mixer. Set aside.
  • In large saucepan, add and stir together the sugar and cocoa. 
  • Then gradually stir in egg yolk mixture. 
  • Cook over medium heat, stirring constantly, until mixture is very hot. (Do not boil.) 
  • Remove from heat and allow to cool to room temperature.
  • Into chocolate mixture, stir in the remaining 4 cups cream, almond extract and vanilla, blending well. 
  • Cover; refrigerate mixture at least 6 hours.
  • Pour chocolate mixture into cylinder of 4- or 5-quart ice cream freezer.

Freeze according to manufacturer's directions.

  • Immediately fold in cherries and almonds. 
  • To ripen, repack in ice and salt or set into freezer. let stand several hours. 

* To toast almonds: Heat oven to 350 F. Spread almonds in thin layer in shallow baking pan. Bake 5 to 8 minutes, stirring occasionally, until light golden brown; cool before using.

Ice Cream Making Tips
 
 
 
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