Recipe: faux Cherry Garcia ice cream

Quite a while back, throm & interactiveleaf gave me an ice cream maker they no longer had use for.

Yesterday, I finally tried it out for the first time. Here in ATX, fresh cherries are down to less than 2 bux a pound. So what better time to try and make my own version of Cherry Garcia ice cream?

Ingredients:
3/4 c. dark chocolate chips*
1 1/2 cup Bing cherries, fresh, halved and pitted (may use canned but drain syrup)
Pasteurized scrambled eggs equal to 6 large Eggs
1/2 cup honey
1/4 c. amaretto
1.5 cup heavy whipping cream
1.5 c 2% milk
6 c. half and half



Directions:

*B&J prefer Herhey's Special Dark Chocolate candy bars, shaved & chopped. I found "special dark" chips and used those instead.

1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the honey, a little at a time, then continue whisking until completely blended, about 1 minute more. Add amaretto & blend. Pour in the cream and milk & half and half and whisk to blend**.

2. Transfer the mixture to the ice cream maker and freeze following the manufacturer's instructions.

3. pit and chop cherries & refrigerate. refrigerate or freeze the dark chocolate chips

4. After the ice cream stiffens & ice cream maker turns off, add the chocolate and cherries, then continue freezing until the ice cream is ready.

5. NOM.

**immersible wand-type mixer is so great for this!