White Chocolate Cherry Ice Cream
1 pint whole milk
1 pint heavy cream
1 cup sugar
10 oz. white chocolate, chopped
1 1/2 tablespoons vanilla
6 egg yolks, whisked
1 can , pitted whole Cherries in syrup
1 Tablespoon cornstarch
1/2 tsp almond extract
In a heat proof bowl add milk and cream over a saucepan of boiling water. Heat until scalded and add sugar, chocolate and vanilla. Stir while chocolate melts. When all chocolate has melted remove a ladle of hot milk mixture , slowly whisk into egg yolks. Add tempered egg yolks to hot milk mixture into bowl place over boiling water in saucepan. Continue to cook about 15 minutes longer, stirring often with whisk. Mixture will be slightly thickened. Remove bowl from heat and let cool on counter; once cool place in refrigerator until very cold. Make ice cream according to your ice cream freezers instructions.
Place Cherries and syrup in small saucepan with 1 tablespoon cornstarch. Blend until combined. Gently heat cherries until syrup thickens. Stir in 1/2 tsp. Almond extract. Set aside to cool.
When ice cream is finished layer in container alternately ice cream and cherries. Pack and freeze to harden.