Notice frost on outside of the ice cream maker. You know it's working.
It's getting close!
What's great about my ice cream maker and why I kept it is no special ice, no special salt. Load it up with the ice and salt one has in their kitchen. I thought it was pretty cool someone put the instructions on how to use it online. Seems like the instruction book is usually what gets lost over the year. I have my instruction book though!
With the instructions are recipes too. It had a recipe for Cherry Nut Ice Cream. I thought why not swap out the pecans for chocolate. So, no great creative process on my part.
Cherry Nut Ice Cream
2 cups heavy cream (1 pint)
2 cups half and half (1 pint)
1 cup sugar
1/4 cup juice of cherries
1/4 cup of chopped pecans
1/2 tsp almond extract
1/8 tsp salt
20 quartered Maraschino Cherries
Pour heavy cream and light cream into cream can. Add sugar, cherry juice, almond extract and salt. Stir thoroughly with wooden spoon or plastic spatula. Proceed with Basic Steps, page 5. Fold in quartered cherries and chopped pecans after processing, but before hardening. (Remember every time it says pecans use a coarsely chopped up chocolate bar. I found Hershey's Special Dark to be very good.)