Since we were swimming in cherries after our cherry tree decided to go into overload mode this year, we started thinking about what to do with the bounty. We at about as many cherries as human beings can eat. I made jam. I canned cherries. I canned brandied cherries. I made pies. And in the end we pitted and froze about 5 more lbs of cherries. Mr. Dog suggested ice cream, and me being the sweet and lovingly compliant wife I am (quit laughing), I did my best to come up with a recipe. I found one on line, and as I started, I decided it wasn't sumptuous enough for my sexy husband. I mixed it up a bit and in the end came up with a bowl of deliciousness.
Sexy Husband's Ice Cream
1 1/2 cup milk (I used 2%, but feel free to play with this)
2 cups heavy cream
1 cup sugar
1 tsp vanilla
5 egg yolks
1 cup frozen cherries, finely ground in the food processor
1/2 cup chocolate bite sized chunks (I used good quality chocolate chips, and chopped them to make them slightly smaller)
1/2 cup toasted almonds, chopped into bite sized pieces
1 cup frozen cherries, chopped into chunks
In a saucepan, combine milk, cream and sugar. Heat over medium heat until steaming hot. In a small bowl whisk egg yolks until creamy. Slowly whisk in 1 cup of the heated milk until it is well incorporated. Go slowly though, you don't want to cook the yolks. Once this is all mixed together, add the yolk and milk mixture back to the saucepan and heat until it is thick enough to coat a spoon. Add the vanilla and the ground up cherries. Pour into a lidded container and let cool overnight in the refrigerator. The following day, pour the custard into your ice cream maker and follow your machine's instructions.
Once the ice cream has reached the soft serve consistency, add the chopped almonds, cherries and chocolate chunks. Put in your freezer safe container and let chill for at least 2 hours. You can thank me later.