Ingredients
6 cups heavy whipping cream1 cup sugar1/8 teaspoon salt3 large egg yolks3 teaspoons almond extract2 cups fresh or frozen pitted dark sweet cherries, thawed and cut into quarters1 cup sweetened shredded coconut, toasted1 cup sliced almonds, toasted1 milk chocolate candy bar (7 ounces), chopped
Preparation
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 egg yolks. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
Cool quickly by placing bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in extract. Press plastic wrap 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 any remaining mixture until ready to freeze.) In each batch stir cherries, coconut, almonds and chocolate into the ice cream just until combined. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
