Cherry Chocolate Ice Cream

• 3 whole Eggs
• 4 cups Milk
• 2 cups Cream
• 1 cup Sugar
• 1 cup Chocolate Syrup (recipe Found Here At Tasty Kitchen)
• 1 Tablespoon Vanilla
• 1/2 bags (10 To 12 Oz. Bag) Frozen Cherries, Chopped
• 3 ounces, weight Dark Chocolate, Chopped
• 1/2 cups Pecans Or Walnuts, Chopped

1. Freeze the bucket portion of ice cream maker overnight.
2. Lightly beat eggs. When I have time, I separate the eggs and beat them separately, forming peaks with the whites. I believe that this does make a creamier final product, but it is not necessary.
3. Add other ingredients, reserving the cherries, chocolate, and nuts. If you have store-bought chocolate syrup, you may want to reduce some of the sugar. All ingredients can be adapted to your personal preference. Maraschino cherries may be substituted for the frozen cherries, but it will be a sweeter ice cream.
4. Pour into the ice cream machine. Run for about 10 minutes or until thick, and add the cherries, chopped chocolate, and nuts. This helps ensure that the add-ins get evenly distributed. No biggie if you add it at the beginning.
5. When the ice cream is semi-firm, remove from the canister into a plastic container and freeze for a couple of hours until firm.

eggs, milk, cream, sugar, chocolate syrup, vanilla, frozen cherries, chocolate, pecans

Taken from tastykitchen.com/recipes/desserts/cherry-chocolate-ice-cream/ (may not work)