Ingredient ! 700 milli liter double cream. 700 milli liter full fat milk. 200 gram caster sugar. 1 jar cocktail cherries, with juice. 8 egg yolks. 2 teaspoons almond extract. 340gram plain chocolate, chopped.
Preparation ! 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 500. Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 75 degrees . 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.