Chocolate Almond Cherry

My oldest daughter had wanted chocolate ice cream for several weeks, so I decided to make use of a bunch of bing cherries I had for this recipe. Again, I made up the recipe based on what I've learned from previous recipes.
2 cups cream
1 cup whole milk
1/2 cup sugar
1 square Bolivia's Fruit cocoa Paste(I got this at a farmer's market and bought about 5 envelopes of the stuff. Makes the BEST hot chocolate!)
2 oz mini chocolate chips-can use any semisweet chocolate
5 egg yolks
about 1/4 cup-1/2 cup Hershey's cocoa powder(I didn't measure-just added to taste)
About 15 bing cherries, pitted and chopped
dash almond extract
2 Tbls Cream de Cacao liquor

Add 1 cup cream, 1 cup milk and sugar into saucepan. Put remaining 1 cup cream in an ice bath. Bring milk, cream and sugar almost to a boil over medium heat. Add cocoa paste and chocolate chips. Stir constantly until chocolate is melted. Once melted, add a bit of the mixture to the egg yolks, stirring them well. I use a small ladel and ladel in about 3-4 times. Then add the egg yolk mixture slowly, stirring constantly into the milk/chocolate mixture. Cook over medium heat until mixture thickens. Once thickened, pour mixture through fine mesh strainer into the cream in the ice bath. Mix well. Add a splash of almond extract and the liquor(optional). Next stir in the cocoa powder. You can probably add the cocoa powder while cooking as well. I just added it at the end as the chocolate taste without it wasn't quite strong enough for me. Chill. Put in ice cream maker per instructions for machine. Toward end of churning, add chopped fresh bing cherries. Toasted almonds would also be a nice addition to the flavor of this ice cream.