Recipe ingredients
- 2 cups whole milk
- 5 large egg yolks, at room temperature
- 3/4 cup granulated sugar
- 2 (1.5 ounce) bars Godiva Dark Chocolate, finely chopped
- 2 teaspoons vanilla extract
- 2 cups heavy cream
- 3 (1.5 ounce) bars Godiva Dark Chocolate, coarsely chopped
- 1 (16 1/2 ounce) can Bing cherries in heavy syrup, drained and halved
- 1 cup almonds, toasted and chopped
Recipe method
- Heat milk in saucepan over medium heat until it comes to a boil.
- Meanwhile, whisk egg yolks and sugar in mixing bowl until thick and pale-colored.
- Add one-third of hot milk to yolk mixture, whisking constantly. Pour egg mixture back into saucepan.
- Continue cooking over medium heat, stirring constantly, until mixture coats the back of a spoon. Do not boil.
- Remove from heat. Add chopped chocolate and stir until smooth. Pour into metal bowl and cool. Stir in vanilla and heavy cream. Freeze for 4 hours.
- Cut off top of each juice drink box and place on a baking sheet in freezer. Place the chopped chocolate, cherries and almonds on baking sheet in freezer.
- When the chocolate custard mixture is semi-frozen, turn into food processor bowl. Cover and process until slushy.
- Stir in frozen chocolate, cherries and almonds. Divide mixture into 8 juice drink boxes, filling to the top.
- Place in freezer for 15 minutes. Insert popsicle stick in each and freeze for 3 hours more.
Other ice cream recipes:
Chocolate chunksicles recipe
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