Ingredient!
700 milliliters of double cream
700 milli liters of whole milk
200 grams of caster sugar
1 bottle of cocktail cherries, with juice
8 egg yolks
2 teaspoons almond extract
340 grams of dark chocolate, minced
Preparation!
Stir cream, milk, sugar and juice from the cherries jar in a large saucepan over medium heat. Bring to the boil and remove from the heat. Put the egg yolks in a large bowl and then beat in hot cream, about 2 tablespoons at a time, until you have added 500.
Beat the hot yolks in the pan with hot cream and cook on low, stirring constantly, until the mixture reaches 75 degrees. It has thickened enough to cover the back of a metal spoon. Pour the mixture into a container, cover and cool in the fridge for about 6 hours.
Chop the reserved cocktail cherries and then stir in the cold custard with almond extract and chopped chocolate. Pour into the ice machine and freeze according to the manufacturer’s instructions.