Chocolate Cherry Almond Ice Cream

• 6 egg yolks
• 6 cups light cream, divided
• 2 cups sugar
• 2/3 cup cocoa
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 cup chopped maraschino cherry, drained
• 1 cup coarsely chopped almonds, toasted

1. To toast the almonds, heat the oven to 350u0b0F.
2. Spread the almonds in a thin layer in a shallow baking pan.
3. Bake 5 to 8 minutes, stirring occasionally, until light golden brown.
4. Cool before using.
5. Beat egg yolks and 2 cups cream in a large bowl on low to medium speed of mixer, the set aside.
6. Stir together sugar and cocoa in a large saucepan.
7. Gradually stir in the egg yolk mixture.
8. Cook over medium heat, stirring constantly, until the mixture is very hot.
9. DO NOT BOIL!
10. Remove from heat and cool to room temperature.
11. Stir the remaining 4 cups cream, almond extract and vanilla into the chocolate mixture, blending well.
12. Cover and refrigerate mixture at least 6 hours.
13. Pour the chocolate mixture in your ice cream maker or a suitable piece of Tupperware.
14. Immediately fold in cherries and almonds.
15. Freeze for several hours or overnight.

egg yolks, light cream, sugar, cocoa, almond, vanilla, maraschino cherry, almonds

Taken from www.food.com/recipe/chocolate-cherry-almond-ice-cream-31941 (may not work)