Cherry Amaretto Chocolate Chip Ice Cream Recipe 41

Steps:

• Combine the 1½ cups cherries, milk, 1 cup of cream, sugar and salt in a medium saucepan. Heat over medium heat until the mixture begins to steam, then reduce heat to low and allow to sit for 15 minutes. Remove from heat and, using a blender or immersion blender, puree the mixture until smooth. Pour the mixture into a large bowl, preferably one with a pour spout, and stir in remaining cream. Chill until completely cold. When ready to churn, stir in amaretto. Freeze in an ice cream maker according to manufacturer's directions. When the ice cream has finished churning, place in an airtight container and fold in the remaining cherries and chocolate chips. Place in the freezer until completely frozen.

Steps:

• Place cherries in a food processor; process into small pieces.
• Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.

Steps:

• In a saucepan combine 2 cups of milk, cocoa and corn syrup.
• Bring to boil over medium heat, stirring constantly.
• Cool.
• Beat eggs until foamy and gradually beat is sugar.
• Add cocoa mixture.
• Stir in remaining 2 cups of milk, whipping cream and liqueur blending well.
• Chill serval hours or overnight.
• Freeze according to manufacturer's directions.

Steps:

• In a small bowl, add 2 tablespoons sugar to beaten egg yolks. Whisk well.
• In a medium pot, combine remaining 4 tablespoons sugar with milk, and bring almost to a simmer over high to medium-high heat.
• Scoop out a small amount of hot milk to temper the egg yolks (about ¼ cup); slowly whisk into egg yolks. Repeat this one more time.
• Add egg mixture to pot of hot milk and whisk thoroughly. Cook, stirring constantly, over medium to medium low heat until thickens and coats the back of a spoon, about 3-5 minutes. Do not let mixture boil. Remove from heat.
• In a large mixing bowl (an electric mixer works best), beat cream cheese and mascarpone until well whipped. Add jam, lemon juice, extracts, and Amaretto, and beat to combine. On low speed, gradually beat in hot milk mixture. Cream cheese will not be completely dissolved/smooth - that is OK.
• Let mixture cool before chilling in the refrigerator. This takes about 10 minutes if you place the container in a bowl filled with ice and cold water. Chill in the refrigerator for at least 3 hours.
• Stir mixture to re-combine and freeze in an ice cream machine, according to manufacturer's directions. In the last minute or two of freezing, add the graham cracker pieces.
• Serve immediately or freeze for 1-4 hours, if a firmer consistency is desired. Top with cherries (and almonds, if using) and enjoy! This is best eaten the same day you make it.