Cherry Nut Ice Cream

• 6 cups heavy whipping cream
• 1 cup sugar
• 1/8 teaspoon salt
• 3 large egg yolks
• 3 teaspoons almond extract
• 2 cups fresh or frozen pitted dark sweet cherries, thawed and cut into quarters
• 1 cup sweetened shredded coconut, toasted
• 1 cup sliced almonds, toasted
• 1 milk chocolate candy bar (7 ounces), chopped

1. In a large saucepan, heat cream over medium heat until bubbles form around sides of saucepan; stir in sugar and salt until dissolved.
2. Whisk a small amount of the cream into the egg yolks. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160u0b0, stirring constantly. Do not allow to boil. Remove from heat immediately.
3. Cool quickly by placing bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in extract. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) In each batch stir cherries, coconut, almonds and chocolate into the ice cream just until combined. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

heavy whipping cream, sugar, salt, egg yolks, almond, sweet cherries, coconut, almonds, milk chocolate

Taken from www.tasteofhome.com/recipes/cherry-nut-ice-cream/ (may not work)