1/2 pound (8 oz) sour cherries, pitted
3/4 cup water
1/2 cup sugar
1 teaspoon lemon juice
few drops of almond extract
Ice cream:1 cup heavy whipping cream
1/2 cup whole milk
2 tablespoons sugar
1/4 cup brown sugar
pinch of salt
2 egg yolks
1/2 teaspoon vanilla extract
1/2 cup cooked bacon, chopped
1/4 cup semisweet chocolate chips
Make the candied cherries: In a medium saucepan, heat the cherries, water, sugar, and lemon juice until it starts to boil. Turn the heat down to low and cook for 25 minutes, stirring frequently during the last 10 minutes to ensure they are not sticking. Once the syrup is reduced to the consistency of maple syrup, remove from the heat and add the almond extract. Let the cherries cool in their syrup. After cool, drain the cherries in a strainer over a bowl for about 1 hour. Reserve 1/2 cup candied cherries; save the rest and the syrup for another recipe.
Make the ice cream base: Pour 1/2 cup cream into a medium heatproof bowl and set it in an ice bath. Place a strainer on top.
In a medium saucepan, heat the remaining 1/2 cup cream, milk, sugars, and salt until the sugars have dissolved.
In a small bowl, whisk the egg yolks. Slowly whisk in the warm milk mixture then pour it all back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon with a temperature of 160-165F. Remove from the heat. Pour through the strainer into the reserved cream and stir. Whisk in the vanilla. Let cool in the ice bath until room temperature.
Cover the bowl with a lid or or plastic wrap and refrigerate until cold. Place the custard into an ice cream maker and freeze according to the company's directions or place the bowl in the freezer, whisking every 30-45 minutes to break up the ice crystals. When it is a few minutes away from being completely firm, stir in the reserved 1/2 cup candied cherries, chopped bacon, and chocolate chips.