1. 3 ½ cups Cream Base
2. 1 ⅓ lbs mixed cherries (fresh or frozen)
3. 4 oz chopped Baker’s semi-sweet chocolate
4. 1 tsp vegetable oil

Cherry Puree:

1. If using frozen cherries, measure out 1 ⅓ lbs into a sauce pan and let them thaw for 1 hour. If using fresh, clean and pit the cherries.
2. Over medium heat let the cherries break down and release their juices. Stir occasionally and gently mash the cherries.
3. When they come to a boil turn the heat down to low and let them simmer for 5-10 minutes. Stir occasionally.
4. When the cherries are done put them and all the juices into a blender. Puree them for several minutes.
5. Then using a fine mesh strainer, strain the cherries. Store in an airtight container in the refrigerator until ready to use. 

Melting Chocolate:

1. Chop 4 oz of Bakers chocolate and put it in a microwave safe bowl, add vegetable oil.
2. Microwave in 30 second increments, stirring between each set until melted. 

Ice Cream:

1. Pour into your ice cream maker and the cherry puree, churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second. 
2. During the last few minutes of churning, pour the melted chocolate in the ice cream in a steady stream. 
3. Turn off the machine and remove the dasher.
4. Fill the ice cream container. 
5. Cover and freeze for 8 hours or overnight.