Mayan Cocoa Frozen Custard

In a medium sized saucepan, add the half and half, milk, agave, salt and brown sugar. Heat the mixture to a low simmer and add the chocolate chips and take the pan off of the heat.

Stir the chocolate until completely melted. Once melted vigorously stir in the egg yolks and Mayan Cocoa. Meanwhile have a large bowl with a fine mesh strainer handy and set to the side.

Place the pan back on the stove and turn it to the lowest setting. To prevent the mixture from curdling and not overheating, whisk the mixture continuously for 5-6 minutes, until the mixture starts to slightly steam and thicken. Take the custard off of the heat once it reaches a runny pudding consistency, immediately pour the custard through the fine mesh strainer and push all of the liquid through using a rubber spatula. Discard the Mayan Cocoa solids.

Let the custard cool for 2 hours in the fridge. Once completely cooled, spin in the ice cream machine for 25 minutes. Fold the cherries in before freezing this custard overnight, evenly distributing the cherries into the custard. Serve custard with a sprinkle of toasted sesame seeds for crunch.