Chocolate and Cherry Ice Cream

Begin by roasting the cherries: Preheat oven to 200°C | 400F | gas 6. Combine the whole cherries, orange juice, granulated sugar, and cornstarch in an 8 inch round or square baking dish. Roast at 400 for 30-35 minutes, stirring cherries every ten minutes. Let cool.

Next make the cherry syrup: Chop cherries into quarters. Combine water and cornstarch in small saucepan, stirring to dissolve. Add sugar and cherries and cook over high heat until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally and slightly mashing cherries, for 15 to 20 minutes. Remove from heat. Strain out syrup and discard cherry pieces. Set cherry syrup aside to cool.

To make the chocolate ganache: Microwave or heat cream on stovetop until it comes to a boil. Immediately after it boils remove from heat and add chocolate to cream. Let sit 5 minutes without stirring, then stir until chocolate completely incorporates into cream.

Now make the ice-cream base. Mix 1 tablespoon milk with the cornstarch in a small bowl. Set aside. Put cream cheese and salt in a medium bowl and set aside

Combine milk, cream, sugar and corn syrup in a 4-quart saucepan and bring to boil, reduce heat to medium and allow to boil for four to five minutes, stirring occasionally. Whisk in cornstarch and milk mixture, then allow to boil for a minute longer or until mixture is slightly thickened.

Add about 1/2 cup of the hot cream mixture to the bowl with the cream cheese and whisk until completely smooth. Gradually add remaining cream mixture to bowl while whisking to incorporate all

Chill the ice cream base completely, then pour into the frozen canister of an ice cream maker and spin according to manufacturers instructions. (It should take about 30 minutes until the ice cream is thick and creamy).

Assemble the ice cream after the cream is frozen by swirling the cherry syrup into the ice cream by hand. Do not fully incorporate.