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Chocolate Cherry-Almond Ice Cream

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories160
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium20 mg1% DV
Total Carbohydrates15 g5% DV
Dietary Fiber1.0 g4% DV
Sugars11 g
Protein3 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron4% DV
  Amount Per Serving % DV *
Calories160
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium20 mg1% DV
Total Carbohydrates15 g5% DV
Dietary Fiber1.0 g4% DV
Sugars11 g
Protein3 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron4% DV
  • 1 cup maraschino cherries chopped , drained
  • 6 cups light cream , divided
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • 2/3 cup HERSHEY'S Cocoa
  • 1 cup almonds coarsely chopped , toasted*
  • 2 cups sugar
  • 1 teaspoon almond extract

Directions

  • 1. Beat egg yolks and 2 cups cream in large bowl on low to medium speed of mixer; set aside.
  • 2. Stir together sugar and cocoa in large saucepan; gradually stir in egg yolk mixture. Cook over medium heat, stirring constantly, until mixture is very hot. Do not boil. Remove from heat; cool to room temperature.
  • 3. Stir remaining 4 cups cream, almond extract and vanilla into chocolate mixture, blending well. Cover; refrigerate mixture at least 6 hours.
  • 4. Pour chocolate mixture into cylinder of 4- or 5-quart ice cream freezer. Freeze according to manufacturer's directions; immediately fold in cherries and almonds. To ripen, repack in ice and salt; let stand several hours. About 2-1/2 quarts ice cream. 32 servings.
  • * To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 5 to 8 minutes, stirring occasionally, until light golden brown; cool before using.

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