For Ice Cream:.
Melt the 2 oz.
Chocolate chips in a medium saucepan over low heat.
To the melted chips, add the heavy cream, buttermilk, honey and cocoa, stirring well to incorporate (the cocoa may not fully incorporate until mixture is more warmed).
The melted chocolate may seize (or clump up), but as the other ingredients heat, the chocolate will melt.
Increase heat to medium, and bring mixture to almost boiling, stirring frequently.
This may take 6-10 minutes or more.
You may notice small flecks of cocoa in the hot mixture; this is ok.
Turn heat down to low.
While the cream mixture is warming, with a hand mixer, cream together the egg yolks and sugar until lighter in colour, about 2 minutes on medium speed.
This will be a very thick, almost dry looking mixture.
Take about 1/4 cup of the hot cream mixture, and add to the egg mixture.
Mix until combined.
Slowly add the slightly warmed egg mixture into the cream mixture, whisking constantly to prevent the egg from being cooked too quickly.
Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 or 4 minutes.
Mixture will still be liquid in appearance.
Chill this custard completely, either in the fridge overnight, or over an ice bath for about 30 minutes.
Make sure custard is cool.
Freeze in an ice-cream machine as recommended by your owner's manual.
(N. B. In my Cuisinart Ice cream machine, it to about 35- 38 minutes before ice crystals started to show. This is longer than recommended. Even then, it was still very thin.).
Put the soft ice cream in a container in the freezer.
For the first couple of hours, stir every hour to make sure the ice crystals are being distributed.
Freeze at least six hours or overnight.
This ice cream has a softer texture than some other home-made ice creams.
For the Sauce.
In a small saucepan, combine the honey and the 1/2 cup water.
Warm this mixture over medium heat until honey is dissolved.
Add the cherries.
Simmer for about 3 minutes.
Turn the heat down to medium-low.
Add the almond flavouring and the balsamic vinegar.
Simmer for about 1 minute.
Mix together the cornstarch and the 3 teaspoons cold water together in a small dish/glass.
Stir into cherry mixture.
Simmer about 3-5 minute, or until slightly thickened.
(This is a thin sauce, you may thicken it up with more cornstarch/water slurry if you want) Serve over chocolate ice cream either warm or chilled.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	384.97 Kcal (1612 kJ)
Calories from fat	151.15 Kcal
		% Daily Value*
Total Fat	16.79g	26%
Cholesterol	107.53mg	36%
Sodium	87.54mg	4%
Potassium	261.18mg	6%
Total Carbs	58.19g	19%
Sugars	51.18g	205%
Dietary Fiber	2.86g	11%
Protein	5.7g	11%
Vitamin C	3.5mg	6%
Iron	1.3mg	7%
Calcium	97.5mg	10%

Amount Per 100 g
Calories	189.9 Kcal (795 kJ)
Calories from fat	74.56 Kcal
		% Daily Value*
Total Fat	8.28g	26%
Cholesterol	53.05mg	36%
Sodium	43.18mg	4%
Potassium	128.84mg	6%
Total Carbs	28.71g	19%
Sugars	25.25g	205%
Dietary Fiber	1.41g	11%
Protein	2.81g	11%
Vitamin C	1.7mg	6%
Iron	0.6mg	7%
Calcium	48.1mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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