2 large egg yolks
1/2 cup sugar
1/4 teaspoon sea salt
1 cups hot milk (whole is, of course, best)
1 tablespoon almond extract
1 cups heavy cream (or half and half)
1/3 cup chopped sweet cherries
1/3 cup chopped semi-sweet chocolate chunks (or small chocolate chips)
– In a medium saucepan, whisk together egg yolks, sugar and salt until blended (no heat).
-Gradually whisk in hot milk and cook over medium heat, stirring constantly, until custard thickens slightly about 10 to 12 minutes. Remove from heat and strain with a fine-mesh sieve (you may have a few eggy parts).
-Stir cherries, cream and almond extract. Refrigerator until chilled.
-Add chocolate chunks.
– Place in ice cream maker and churn according to manufacturer’s instructions.
– If you prefer a firm ice cream, transfer ice cream to a plastic container and freeze until firm, about 2 hours other wise, eat up!