Preparation:
Combine sugar, cornstarch and salt in heavy 2-quart saucepan. Stir in milk until smooth. Add chocolate squares. Bring to boiling over medium heat, stirring frequently. Boil and stir 2 minutes. (Chocolate does not completely dissolve; the mixture looks speckled. This does not affect the finished product.) Stir a small amount of hot mixture into eggs. Return to saucepan. Cook over low heat, stirring constantly, until mixture thickens, about 1 minute. Do not boil. Remove from heat. Place mixture in a large mixing bowl. Beat on medium speed of mixer until mixture becomes smooth and chocolate is dissolved. Stir in whipping cream. Chill several hours or overnight. Stir in cherries, nuts and extracts. Freeze in ice cream maker according to manufacturer's directions. After freezing, transfer ice cream to a plastic freezer container. Ripen in freezer at least 3 hours before servin |
