We all scream for ice cream!

I got an ice cream maker for my mixer last year. I made some good (and not so good) batches of ice cream. I tend to forget about it in the winter but since summer hit, it just stays in our freezer ready for action at any point.

The favorite this year has been Chocolate with Tart Cherries and Almonds (altered from Cooking.com). You can make this in the winter as a chocolate pudding.

1 3/4 cups half and half 3/4 cup whipping cream 2/3 cup sugar 1/4 cup unsweetened cocoa powder 1/4 cup light corn syrup 4 large egg yolks 8 ounces bittersweet chocolate or semisweet chocolate, chopped, melted 1 cup frozen tart cherries 1/4 cup cocoa-covered almonds, chopped

DIRECTIONS Combine half and half, cream and cocoa powder in heavy medium saucepan. Stir sugar, corn syrup and yolks in medium bowl. Bring cream mixture to simmer. Gradually stir cream mixture into egg mixture. Return mixture to saucepan. Using wooden or rubber spatula, stir custard over medium-low heat until custard thickens and leaves path on back of spatula when finger is drawn across, about 10 minutes (do not boil). Strain through fine sieve if necessary. Transfer custard to large bowl. Whisk in melted chocolate. Cover and refrigerate custard until cold. Process mixture in ice cream maker according to manufacturer's instructions. Fold in cherries and almonds. Transfer to container and freeze. Scoop into bowls and serve.

This week Recipezaar is featuring ice cream recipes. I love the cinnamon!