Source: Godiva Chocolatier - godiva.com

• 2 cups whole milk
  5 large egg yolks, at room temperature
  3/4 cup granulated sugar
  2 (1.5 ounce) bars Godiva Dark Chocolate, finely chopped
  2 teaspoons vanilla extract
  2 cups heavy cream
  3 (1.5 ounce) bars Godiva Dark Chocolate, coarsely chopped
  1 (16 1/2 ounce) can Bing cherries in heavy syrup, drained and halved
  1 cup almonds, toasted and chopped*

Heat milk in saucepan over medium heat until it comes to a boil.

Meanwhile, whisk egg yolks and sugar in mixing bowl until thick and pale-colored. Add one-third of hot milk to yolk mixture, whisking constantly. Pour egg mixture back into saucepan. Continue cooking over medium heat, stirring constantly, until mixture coats the back of a spoon. Do not boil. Remove from heat. Add chopped chocolate and stir until smooth. Pour into metal bowl and cool. Stir in vanilla and heavy cream. Freeze for 4 hours.

Cut off top of each juice drink box and place on a baking sheet in freezer. Place the chopped chocolate, cherries and almonds on baking sheet in freezer.

When the chocolate custard mixture is semi-frozen, turn into food processor bowl. Cover and process until slushy. Stir in frozen chocolate, cherries and almonds. Divide mixture into 8 juice drink boxes, filling to the top. Place in freezer for 15 minutes. Insert popsicle stick in each and freeze for 3 hours more.

*To toast almonds, spread on baking sheet. Bake at 350°F for 8 to 10 minutes or until toasted.