Ingredients
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2 c. sugar
1 c. cocoa
6 egg yolks, beaten
6 c. light cream
1 tsp. almond extract
1/2 tsp. vanilla extract
1 c. maraschino cherries, drained and chopped
1 c. slivered almonds, toasted and chopped
Preparation
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In a large saucepan, stir together sugar and cocoa.
Stir in egg yolks with 2 cups of cream.
Cook over medium heat, stirring constantly, until very hot.
Do not boil.
Cool to room temperature.
Stir in remaining cream, almond and vanilla extracts.
Refrigerate 6 hours.
Freeze according to ice cream freezer instructions.
Immediately fold in cherries and almonds.
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