Ingredients
2 ounces semisweet chocolate, chopped
2 cups (320 g) pitted cherries, roughly chopped
2 teaspoons almond extract
2 teaspoons chocolate extract
1 tablespoon vanilla extract
2 1/4 cups (531 ml) heavy cream
3 ounces semi-sweet chocolate, melted and cooled slightly
1/4 teaspoon kosher salt
3 teaspoons Dutch-processed (dark) cocoa powder
3 teaspoons unsweetened cocoa powder
3/4 cup (75 g) granulated sugar
6 large egg yolks
3/4 cup (177 ml) milk
Step by step
Freeze the bowl of the KitchenAid® Ice Cream Maker Attachment.
Place the milk in a small saucepan and heat over medium-low until barely simmering.
In a small bowl, whisk the yolks, sugar, cocoa powders, and salt together.
When the milk is very hot, pour it into the yolk mixture in a very slow stream, while whisking.
Transfer the mixture back to the saucepan and continue to cook over medium-low heat while whisking, until thickened slightly (about 3 to 5 minutes).
Pour the mixture through a fine-mesh strainer into a heat safe bowl. Whisk in the melted chocolate, cream, and extracts. Chill overnight.
Fit the frozen Ice Cream Maker Attachment onto the KitchenAid® Stand Mixer.
Pour the chilled ice cream base into the bowl and churn on medium-low speed until thick (about 20 minutes).
Transfer about 1/3 of the ice cream to a loaf pan.
Top with about 1/3 of the cherries. Sprinkle with about 1/3 of the chopped chocolate. Repeat with the remaining ingredients. Freeze overnight and serve.