Ingredients for Chocolate Cherry Almond Ice Cream
- 4 large egg yolks
- Light Cream
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon almond extract
- Vanilla Extract
- Maraschino Cherry
- 1 cup whole almonds
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How to Make Chocolate Cherry Almond Ice Cream
- Preheat oven to 350°F (175°C).
- Spread 1 cup whole almonds in a thin layer on a shallow baking pan.
- Bake for 5-8 minutes, stirring occasionally, until lightly golden brown. Cool completely before using.
- In a large bowl, beat 4 large egg yolks with 2 cups heavy cream on low to medium speed until combined. Set aside.
- In a large saucepan, whisk together 1 cup granulated sugar and ½ cup unsweetened cocoa powder.
- Gradually whisk in the egg yolk mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens and is very hot (do not boil!).
- Remove from heat and cool completely to room temperature.
- Stir in the remaining 4 cups heavy cream, 1 teaspoon almond extract, and 1 teaspoon vanilla extract. Blend well.
- Cover and refrigerate the mixture for at least 6 hours.
- Pour the chocolate mixture into your ice cream maker or a freezer-safe container.
- Gently fold in 1 cup pitted fresh cherries and the toasted almonds.
- Freeze for at least 6-8 hours, or overnight, until solid.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
102g
Fat
58g
Carbs
10g