This old-fashioned chocolate ice cream gets its flavor from cocoa, with toasted almonds for crunch and maraschino cherries folded in at the end. The recipe makes about 2½ quarts.
Helpful Tips
- Keep the custard moving as it heats and do not let it boil.
- Chill the chocolate base for at least 6 hours before churning.
- Toast the almonds in a single layer at 350°F for 8 to 10 minutes, stirring occasionally, until lightly golden; cool before adding.
THE RECIPE
Chocolate Cherry-Almond Ice Cream
PrepAbout 30 min
ChillAt least 6 hours
FreezePer ice cream maker
YieldAbout 2½ quarts
Ingredients
Instructions
- Beat the egg yolks and 2 cups cream in a large bowl; set aside.
- Stir together the sugar and cocoa in a large saucepan; gradually stir in the egg mixture. Cook over medium heat, stirring constantly, until very hot; do not boil. Remove from heat and cool to room temperature. Meanwhile, coarsely chop and toast the almonds; set aside.
- Stir the remaining 4 cups cream and almond extract into the chocolate mixture, blending well. Chill at least 6 hours, then pour into the cylinder of a 5-quart ice cream freezer. Freeze according to the manufacturer’s directions. Immediately fold in the cherries and almonds. To ripen, repack in ice and salt and let stand several hours.
Adapted from a cookbook page provided by the site owner; wording clarified for readability. Featured image: AI-generated food photography.