How to make it

  • Stir together 1/4 cup of the sugar and kirsch until sugar dissolves.
  • Chop cherries then add to mixture.
  • Cover and chill at least 4 hours or overnight.
  • In saucepan stir together remaining sugar, cocoa powder, cream and salt.
  • Cook and stir over medium heat until mixture almost boils and sugar dissolves.
  • Stir about 1 cup of the hot mixture into the eggs then return all to saucepan.
  • Cook and stir 2 minutes then cool.
  • Drain cherries and reserve juice.
  • In ice cream freezer container combine cherries, cocoa mixture and vanilla.
  • Freeze according to manufacturers directions.
  • In saucepan combine reserved cherry liquid and cornstarch then cook and stir until thickened.
  • Cook 1 minute longer then serve warm over ice cream.
  • Garnish with chocolate curls.

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