Cherry & White Chocolate Chunk Chocolate Ice Cream

Directions

Sprinkle gelatin over water in a small bowl, let stand, stirring once or twice, while you make the base for the ice cream.

Pour 1½ cups milk into a large saucepan.

Add cocoa and chocolate to the milk.

Heat the milk mixture over medium heat until steaming.

Whisk egg yolks and condensed milk in a medium bowl.

Gradually pour in the hot milk, whisking until blended.

Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 5 to 10 minutes.

Do not bring to a boil otherwise the custard will curdle.

Strain the custard through a fine-mesh sieve into a clean large bowl.

Stir in the softened gelatin and whisk until melted.

Whisk in the remaining 1½ cups milk.

Cover and refrigerate until chilled, at least 3 hours or over night.

Whisk the ice cream mixture and pour into the canister of an ice cream maker.

Freeze according to manufacturer’s directions.

During the last 5 minutes of freezing, add cherries and white chocolate chips or chunks to the ice cream maker.

Place the ice cream in the freezer to firm up before serving if desired.