Cherry Chocolate Truffle Ice Cream

In a medium-sized saucepan, combine the pitted cherries and sugar. Cook over medium heat for about 5 minutes until the mixture becomes slightly syrupy. Add the lemon juice and stir. Transfer mixture to a container and refrigerate until needed.

For the chocolate mix-in, in another medium saucepan, add the cream and bring to a simmer. Remove pan from the stove and add the chocolate, stirring the mixture until the chocolate has fully melted. Transfer mixture to a container and refrigerate until needed.

In yet another small saucepan, prepare the ice cream base. Combine the milk, salt, sugar and vanilla seeds plus the bean. Bring the mixture to a simmer. Cover and remove from heat to let the vanilla infuse for an hour.

In a mixing bowl, combine the egg yolks and whisk.

Reheat the milk mixture over medium heat. Slowly temper the eggs by adding 1/3 cup of the warm milk mixture to the eggs and constantly whisking. Repeat this step 3 times. Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

Strain out the custard mixture into a large bowl. Slowly stir in the heavy cream. Cover mixture and refrigerate for at least 2 hours, or overnight if preferred.

Churn the ice cream according to your ice cream maker’s directions.

Immediately after the ice cream has churned, scoop half of the ice cream into a container. Dot the top of the ice cream with the cherry mixture and a slightly warmed chocolate mixture. Using a knife, make figure 8 motions with the add-ins to give the ice cream a swirled appearance. Add the remaining vanilla ice cream and then repeat the swirling process with more of the cherry and chocolate mixtures. Cover the ice cream and freeze for 4 hours before serving.

Makes about 1.5 quarts.