Cherry-Chocolate-Amaretto Ice-Cream

Cherry-Chocolate Ice Cream

**(I use a basic Philadelphia Style ice cream base for this which makes for a pure white base).

3 cups whole Cream

1 cup milk

¾ cup Sugar (for fruit)

1 cup sugar (for ice cream base)

2 Teaspoons Vanilla

1 cup mini semi-sweet chocolate chips

3 teaspoons amaretto flavor or almond flavor extract

1 large bag (or 1 lb.) of whole cherries. I pit them after they are cooked & cooled, but you can also pit them before they are cooked.

1 vanilla bean (split lengthwise), soaked in ½ cup brandy for 12 hours

Cook cherries and ¾ cup sugar , along with brandy & vanilla bean over a low heat until tender & juice is released. Set aside to cool, and if not pitted, remove pits.

Mix cream, milk, sugar and vanilla together, whisk until sugar is dissolved. Add extract. Cool overnight in refrigerator. Set your ice cream maker base in freezer overnight.

The next day: Add ½ of the ice cream base to ice cream maker, and run for about 25 minutes (you will make this in 2 batches). After 25 minutes, and once the ice cream is thick, you will remove vanilla bean, and add ½ the cherry mixture. Allow blending for another 2-3 minutes, then drop chocolate chips in a few teaspoons at a time. Once consistency is thick, remove & freeze for at least 2 hours.

Repeat with second batch.

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