Chocolate-Amaretto Semifreddo

Whisk amaretto into creme anglaise.

In a cold bowl with an electric mixer on high speed, beat whipping cream until medium peaks form (they should hold their shape, but not be stiff). Gently fold in about a third of creme anglaise mixture until no white streaks remain. Fold in remaining creme anglaise until blended.

Line a 9- by 5-inch loaf pan (holds 8 cups) with plastic wrap, leaving overhang on all sides. Gently fold chopped chocolate, almonds and cherries into creme anglaise mixture.

Spoon into pan and cover with overhanging plastic wrap. Freeze until firm, at least 7 1/2 hours and up to 1 week.

To serve, invert dessert over a platter and remove pan and plastic wrap. Let stand 15 minutes at room temperature to soften. Smooth top and sides with a warm knife if needed. Garnish with shaved chocolate.

For Chocolate Creme Anglaise: In a 3- to 4-quart pan over medium heat, cook milk, cream and sugar, stirring often, until mixture begins to steam and bubble around edges of pan, about 8 minutes. Remove from heat.

Put egg yolks in a bowl and whisk in about 1/2 cup hot milk mixture, then pour egg mixture back into pan and whisk to blend.

Cook, stirring with a flexible, heatproof spatula over medium-low heat until custard reaches 160 degrees F on an instant-read thermometer and thickens noticeably, 5 to 8 minutes.

Remove from heat. Add chocolate and whisk until melted and smooth. Stir in vanilla.

Pour through a fine strainer set over a bowl. Set the bowl of custard in a larger bowl of ice and water for 10 minutes, stirring frequently, until mixture cools.

Cover with a layer of plastic wrap pressed against surface of custard. Chill for at least 1 hour and up to 3 days.

NOTE: To toast almonds, spread on a baking sheet and bake at 350 degrees F until golden, about 10 minutes. To make shaved chocolate, run a vegetable peeler along an 8-ounce block of slightly chilled semisweet chocolate.