Ingredients
Directions
Pit your cherries. Divide 1 lb and 1/2 lb. 1 Minutes
Add 1 lb of pitted cherries to a small sauce pan and add 1/4 cup of the sugar. Let sit for 30 Minutes to macerate (or release it's liquids).
1/2 lb of cherries, roughly chop and set aside.
Prepare a custard ice bath by adding ice to a large bowl with a medium sized bowl placed on the ice. Set aside.
Add milk to a 3 quart pot and heat on medium low, stirring regularly to prevent scorching.
Meanwhile, whisk egg yolks with 1 cup sugar.
When milk is heated to 195° F, slowly add it to the whisked eggs and sugar.
Transfer this mixture back to the pan and continue to cook over a medium heat and whisk constantly until it is thickened. If it gets lumpy, just keep whisking. If you don't whisk constantly you may scramble your eggs.
Strain custard into the medium sized bowl in the ice bath. Cover with plastic and cool in fridge for 2 hrs.
After 30 minutes, add lemon juice to cherries and cook pan over medium heat, until a syrup begins to form from the cherry juice. Approximately 30 minutes.
Pour cherries into a sieve over a bowl to separate cooked cherries from cherry sauce and set both aside.
Once custard has cooled, add heavy whipping cream, cherry sauce, vanilla extract, and pinch of salt to it. Whisk well until it's all incorporated and a smooth consistency.
Add to chilled ice cream churn and set the machine to churn for 20 minutes until it has a soft serve consistency.
Add chopped cherries, cooked cherries, and chocolate chips to churn. Return to ice cream maker and churn for another 15 minutes.
Transfer to a freezer safe bowl or container, cover with plastic wrap, and add to freezer to freeze for 4 hours.
