Homemade Cherry Garcia Ice Cream

1. Add the churn of ice cream maker to the freezer to chill.

Prep Cherries

1. Pit your cherries 680 g. Divide cherries 450 g and cherries 230 g.
2. Add cherries 450 g to a small saucepan and add sugar 50 g. Let sit for 30 minutes to macerate.
3. Roughly chop cherries 230 g and set aside.

Create the Custard Base

1. Prepare a custard ice bath by adding ice to a large bowl with a medium sized bowl placed on the ice. Set aside.
2. Add whole milk 360 ml to a 3 quart pot and heat on medium low, stirring regularly to prevent scorching.
3. Meanwhile, whisk egg yolks 6 with sugar 200 g.
4. When whole milk 360 ml is heated to 90°C, slowly add it to the whisked egg yolks 6 and sugar 200 g.
5. Transfer this mixture back to the pan and continue to cook over medium heat, whisking constantly until it is thickened. If it gets lumpy, just keep whisking. If you don't whisk constantly you may scramble your eggs.
6. Strain custard into the medium sized bowl in the ice bath. Cover with plastic and cool in fridge for 120 minutes.

Create Cherry Sauce

1. After 30 minutes, add lemon juice 5 ml to the cherries and cook the pan over medium heat until a syrup begins to form from the cherry juice, approximately 30 minutes.
2. Pour the cherries into a sieve over a bowl to separate cooked cherries from cherry sauce and set both aside.

Create Ice Cream

1. Once the custard has cooled, add heavy whipping cream 480 ml, cherry sauce, vanilla extract 5 ml, and salt pinch to it. Whisk well until it's all incorporated and a smooth consistency.
2. Add to the chilled ice cream churn and set the machine to churn for 20 minutes until it has a soft serve consistency.
3. Add cherries 230 g (chopped), cooked cherries, and chocolate chips 130 g to churn. Return to the ice cream maker and churn for another 15 minutes.
4. Transfer to a freezer safe bowl or container, cover with plastic wrap, and add to freezer to freeze for 180-240 minutes.
5. Enjoy!