Cherry Nut Ice Cream

• 6 cups heavy whipping cream
• 3 egg yolks
• 1 cup sugar
• 18 teaspoon salt
• 3 teaspoons almond extract
• 2 cups fresh or frozen pitted dark sweet cherries, thawed and cut into quarters
• 1 cup flaked coconut, toasted
• 1 cup sliced almonds, toasted
• 1 (7 ounce) milk chocolate candy bars, chopped

1. In a large saucepan, heat cream over medium heat until bubbles form around sides of saucepan.
2. In a heavy saucepan, combine the egg yolks, sugar and salt; whisk in a small amount of hot cream.
3. Gradually whisk in remaining cream.
4. Cook and stir over low heat until the mixture reaches at least 160 and coats te back of a metal spoon.
5. Remove from the heat.
6. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
7. Stir in almond extract.
8. Press plastic wrap onto surface of custard.
9. Refrigerate for several hours or overnight.
10. Fill cylinder of ice cream freezer two thirds full; freeze according to the manufacturer's directions.
11. Refrigerate remaining mixture until ready to freeze.
12. Stir the cherries, coconut, almonds and chocolate into the ice cream just until combined.
13. Allow to ripen in ice cream freezer or firm up in the refrigerate freezer for 2-4 hours before serving.

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

Taken from www.food.com/recipe/cherry-nut-ice-cream-99927 (may not work)