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Add a photoServings: 10
Ingredients
- 1 c. sugar
- 2 Tbsp. kirsch
- 2 c. fresh unsweetened tart red cherries pitted
- 1/2 c. unsweetened cocoa pwdr
- 4 c. half & half
- 3 x beaten Large eggs
- 1 Tbsp. vanilla
- 1 1/2 tsp cornstarch
- 1 dsh salt
Directions
- Stir together 1/4 c. of the sugar and kirsch until sugar dissolves. Chop cherries;add in to mix. Cover, refrigeratefor at least 4 hrs or possibly overnight.
- In saucepan, stir together the remaining 3/4 c. sugar, cocoa pwdr cream, and dash salt. Cook and stir over medium heat until the mix almost boils and sugar dissolves. Stir about 1 c. of the warm mix into the Large eggs; return all to saucepan. Cook and stir 2 min. Cold.
- Drain cherries; reserve juice. In ice cream freezer container, combine cherries, cocoa mix, and vanilla. Freeze, according to manufacturers directions.
- In saucepan, combine the reserved cherry liquid and cornstarch. cook and stir until thickened and bubbly. Cook 1 minute longer. Serve hot over the ice cream. Garnish with chocolate curls, if desired.
- Makes about 2 qts ice cream, 1/2 c. sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 10 servings | |
| Calories 268 | |
| Calories from Fat 115 | 43% |
| Total Fat 13.05g | 16% |
| Saturated Fat 7.4g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 76mg | 3% |
| Potassium 204mg | 6% |
| Total Carbs 31.27g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 23.67g | 16% |
| Protein 5.8g | 9% |
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