Prep Time: 10 minutes | Cook Time: 10 minutes
- 6 large egg yolks
- 1 cup sugar
- 1 Tbsp Cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 12-ounce can evaporated milk
- 1/2 cups heavy cream
- 1 cup frozen cherries
In a stand mixer with a whisk attachment, whisk together the egg yolks, sugar, cocoa powder, vanilla extract and salt until pale yellow and the mixture falls in thick ribbons, about 5 minutes.
Meanwhile in a medium saucepan heat the evaporated milk to a simmer (but not a boil). With the mixer running, slowly pour the evaporated milk in and whisk until fully incorporated. Transfer back into the saucepan and whisk until the mixture reaches 180ºF. The mixture will be thick. Chill mixture and pour into ice cube trays. Freeze solid, about 4-5 hours.
In a food processor, add ice cubes, heavy whipping cream, and cherries. Process until smooth and cherries are chopped. Transfer to a container and freeze 4 more hours before serving.
You can use fresh pitted cherries, but frozen seems to chop better into the ice cream.
Keep this ice cream in a air-tight container to prevent freezer burn.
Jello shots anyone?