Roasted Cherry Chocolate-Almond Ice Cream

Ingredients

• 1 quart cherries, stems removed
• Kosher Salt
• 2 cups half and half
• 6 egg yolks
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 2 ounces dark chocolate, chopped fine
• 2 ounces roasted almonds, toasted and chopped fine

Directions

1. Place the oven rack in the middle position and heat the oven to 450 degrees F. In a ceramic or glass 13- by 9-inch baking dish, toss the cherries with 1/4 teaspoon salt. Roast for 30 to 40 minutes, until the juices rise into tall bubbles and a paring knife slips into the cherries easily. Set the dish aside until the cherries have cooled.
2. When the cherries are cool enough to work with, halve them and take out the pits. Transfer the cherries to a blender, along with the juices from the baking dish. Add the half and half, egg yolks, and sugar, then blend on high until completely smooth.
3. Pass the mixture through a strainer into a medium saucepan, then set it over medium-low heat. Cook, whisking often, until it thickens slightly, about 5 minutes. The custard should cover the back of a wooden spoon, and a finger drawn through it should leave a clear trail. Add more salt to taste. Strain into an airtight container and refrigerate overnight.
4. The next day, churn the ice cream according to the manufacturer's instructions. During the last minute of churning, add the chopped chocolate and almonds. Transfer to an airtight container and freeze for at least 3 hours before serving.