Cherry Chocolate Truffle Ice Cream

• FOR THE CHERRY MIX-IN:
• 3 cups Bing Cherries, Pitted And Chopped
• 1/3 cups Sugar
• 1 teaspoon Lemon Juice
• FOR THE CHOCOLATE MIX-IN:
• 1/2 cups Heavy Cream
• 4 ounces, weight Semi-Sweet Chocolate Chips
• FOR THE ICE CREAM BASE:
• 1 cup Whole Milk
• 1 teaspoon Sea Salt
• 3/4 cups Sugar
• 1 whole Vanilla Bean
• 7 whole Egg Yolks
• 2 teaspoons Pure Vanilla Extract
• 2 cups Heavy Cream

1. In a medium-sized saucepan, combine the pitted cherries and sugar. Cook over medium heat for about 5 minutes until the mixture becomes slightly syrupy. Add the lemon juice and stir. Transfer mixture to a container and refrigerate until needed.
2. For the chocolate mix-in, in another medium saucepan, add the cream and bring to a simmer. Remove pan from the stove and add the chocolate, stirring the mixture until the chocolate has fully melted. Transfer mixture to a container and refrigerate until needed.
3. In yet another small saucepan, prepare the ice cream base. Combine the milk, salt, sugar and vanilla seeds plus the bean. Bring the mixture to a simmer. Cover and remove from heat to let the vanilla infuse for an hour.
4. In a mixing bowl, combine the egg yolks and whisk.
5. Reheat the milk mixture over medium heat. Slowly temper the eggs by adding 1/3 cup of the warm milk mixture to the eggs and constantly whisking. Repeat this step 3 times. Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.
6. Strain out the custard mixture into a large bowl. Slowly stir in the heavy cream. Cover mixture and refrigerate for at least 2 hours, or overnight if preferred.
7. Churn the ice cream according to your ice cream maker's directions.
8. Immediately after the ice cream has churned, scoop half of the ice cream into a container. Dot the top of the ice cream with the cherry mixture and a slightly warmed chocolate mixture. Using a knife, make figure 8 motions with the add-ins to give the ice cream a swirled appearance. Add the remaining vanilla ice cream and then repeat the swirling process with more of the cherry and chocolate mixtures. Cover the ice cream and freeze for 4 hours before serving.
9. Makes about 1.5 quarts.

bing cherries, sugar, lemon juice, heavy cream, chocolate chips, ice cream, milk, salt, sugar, vanilla bean, egg yolks, vanilla, heavy cream

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