- 2 cups fresh or frozen cherries
- 2 cups half-and-half
- 6 egg yolks
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 2 oz dark chocolate, (about 70% cocoa), coarsely chopped
- 2 oz raw almonds toasted and coarsely chopped
Adjust oven rack to middle position and preheat oven to 450 degrees. Line a rimmed baking sheet with a silicone mat.
In a bowl, toss cherries a pinch of salt. Pour onto prepared pan and roast until juicy and bubbles form, about 20 minutes.
In a medium saucepan over medium heat, add half-and-half and heat until bubbles form around edges of pan. In a pourable measuring cup, add egg yolks, sugar and a pinch of salt. Whisk to combine. Add 1/3 of hot half-and-half into egg-sugar mixture and whisk to combine. Add another 1/3 of half-and-half and whisk to combine. Add remaining 1/3 of the half-and-half and whisk to combine. Pour egg-half-and-half mixture back into saucepan and, stirring often with a wooden spoon, cook until mixture thickens and reaches 162 degrees.
Transfer to a bowl sitting in a larger bowl of ice water. Stir occasionally until cool.
Pour cooled ice cream base into an ice cream maker and churn according to manufacturer’s instructions. In last minute of churning, add nuts, chocolate and cherries. Transfer to an airtight container and chill in freezer for at least 3 hours before serving.