Recipe Details

Summary

Name: Chocolate Chunksicles

Category: Ice Cream

2 cups whole milk

5 large egg yolks, at room temperature

3/4 cup granulated sugar

2 (1.5 ounce) bars Godiva Dark Chocolate, finely chopped

2 teaspoons vanilla extract

2 cups heavy cream

3 (1.5 ounce) bars Godiva Dark Chocolate, coarsely chopped

1 (16 1/2 ounce) can Bing cherries in heavy syrup, drained and halved

1 cup almonds, toasted and chopped*

Heat milk in saucepan over medium heat until it comes to a boil.

Meanwhile, whisk egg yolks and sugar in mixing bowl until thick and pale−colored. Add one−third of

hot milk to yolk mixture, whisking constantly. Pour egg mixture back into saucepan. Continue cooking

over medium heat, stirring constantly, until mixture coats the back of a spoon. Do not boil. Remove

from heat. Add chopped chocolate and stir until smooth. Pour into metal bowl and cool. Stir in vanilla

and heavy cream. Freeze for 4 hours.

Cut off top of each juice drink box and place on a baking sheet in freezer. Place the chopped chocolate,

cherries and almonds on baking sheet in freezer.

When the chocolate custard mixture is semi−frozen, turn into food processor bowl. Cover and process

until slushy. Stir in frozen chocolate, cherries and almonds. Divide mixture into 8 juice drink boxes,

filling to the top. Place in freezer for 15 minutes. Insert popsicle stick in each and freeze for 3 hours

more.

*To toast almonds, spread on baking sheet. Bake at 350°F for 8 to 10 minutes or until toasted.