Cherry Nut Ice Cream Recipe

By 1For_Him

Ingredients

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

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, heat cream over medium heat until bubbles form around sides of saucepan; stir in sugar and salt until dissolved.

Whisk a small amount of the cream into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in extract. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze.

Stir the cherries, coconut, almonds and chocolate into the ice cream just until combined. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.