Cherry Chocolate Chip Ice Cream (Ben & Jerry's - Modified)

INGREDIENTS
1⁄4 cup shaved semisweet chocolate
1⁄4 cup fresh bing cherries, halved and pitted (if using canned cherries, be sure to drain the syrup)
2 large eggs
3⁄4 cup sugar
2 cups heavy cream or whipping cream
1 cup milk

1-2 oz of Maraschino Cherry juice (for color and flavor)

DIRECTIONS
Place the shaved chocolate flakes and the cherries in separate bowls; cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend; add chilled chocolate and cherries and stir to combine. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

Chocolate Cherry Chip Ice Cream

Ingredients

3/4 cup cocoa powder
1/2 cup granulated sugar
1/3 cup packed dark brown sugar
pinch salt
1 cup whole milk
2 cups heavy cream
1/2 tablespoon pure vanilla extract

1/2 c Black Cherries, chopped (I used a bag of frozen, black cherries that were already pitted)

1 Hershey Chocolate bar, chopped

Instructions

In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Pour the mixture into the ice cream maker and let mix until thickened, about 15 to 20 minutes. I added the cherries and chocolate chips with about 5 minutes left. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 

Notes

Adapted from https://www.cuisinart.com/recipes/desserts/6006.html