Homemade Bing Cherry Chocolate Chip Ice Cream

Happy 4th of July!  Even if you don't have Bing cherries at your disposal, the base recipe for this ice cream is simply wonderful!  You have the FREEDOM to add whatever you like! 

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Homemade Bing Cherry Chocolate Chip Ice Cream

• 1-1/2 C milk, preferably raw, whole milk from pastured cows
• 4 egg yolks from pastured hens
• 1-1/2 C cream or milk, preferably raw from pastured cows
• 1/4 C Grade B maple syrup
• pinch sea salt
• 3/4 C fresh or frozen Bing cherries, pitted and coarsely chopped
• 1/4 t pure almond extract
• 1/4 C chocolate chips, coarsely chopped

1. In a mixing bowl, beat egg yolks until thick and lemon-yellow in color.
2. Pour the milk into a saucepan and scald it (bring slowly up to boiling point). 
3. By spoonfuls, gradually add the hot milk to the egg yolks, stirring constantly. 
4. Pour the hot milk/egg yolk mixture into saucepan.  Gently heat while stirring constantly until the custard thickens.  When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat.  (DO NOT ALLOW TO BOIL.  Maximum temp is about 165 degrees.)
5. Cool. 
6. Add maple syrup, sea salt, almond extract.  Stir to combine. 

 Depending on the finished product you like best, you can do 1 of 3 things:

1. Ice milk:  Add remaining milk to the cooled custard.  Transfer mixture to an ice cream maker, following manufacturer's instructions on adding in the cherries and chocolate.
2. Thick, custard-like ice cream:   Add remaining cream to the cooled custard.  Transfer mixture to an ice cream maker, following manufacturer's instructions on adding in the cherries and chocolate.
3. Lighter-fluffier ice cream (similar to a "slow-churned" variety):  Whip the cream until it is like whipped cream.  Gently fold it into the cooled custard.  Transfer mixture to an ice cream maker, following manufacturer's instructions on adding in the cherries and chocolate.