Ingredient!
700 milli liters of double cream
700 milliliters of fat milk
200 grams of caster sugar
1 jar cocktail cherry, with juice
8 egg yolks
2 teaspoons almond extract
340 grams of plain chocolate, chopped
Preparation!
Stir together cream, milk, sugar and juice from the jar with cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place egg yolks in a large bowl, then whisk in warm cream, approx. 2 tablespoons at a time until you add 500.
Whisk the warm egg yolks into the pan with warm cream, then cook on low, stirring constantly, until the mixture reaches 75 degrees. It will be thickened enough to coat the back of a metal spoon. Pour mixture into a container, cover and refrigerate until cold, approx. 6 hours.
Pour the reserved cocktail cherries, then stir in the cold vanilla along with almond extract and chopped chocolate. Pour in ice maker and freeze according to manufacturer’s instructions.