2 cups heavy cream
- 1 cup sugar
- 6 large egg yolks
- 1/8 teaspoon salt
- 2 ounce dark chocolate, chunked
- 3 Tablespoon Godiva chocolate liquor
2 ounce bittersweet chocolate
Optional: 1 cup each pistachios & dried reconstituted cheeries (reconstitute in 1/4 cup brandy)
In a heavy sauce pan, combine heavy cream, sugar, yolks and salt; cook over low heat, whisking constantly for 12 -15 minutes; custard should coat the spoon without running off; add chocolate and cook to melt; remove from heat and cool. Before churning, strain mixture through fine sieve and add liquor, whisking to combine.
Follow manufacturer’s instructions for ice cream machine blending. When churned, spread onto chilled marble surface and gently fold in second chocolate and optional nuts and cherries.