This ice cream is a lovely combination of sweet fresh cherries, cream, and toasted almonds. You don't have to have an ice cream maker either! A bowl of this just tastes like summer!
Cherry Almond Ice Cream
Serves 6
2/3 cup milk
2/3 cup almond flour
1 egg
1 egg yolk
1/2 cup sugar
1 teaspoon almond extract
1 lb. red cherries, pitted
1/4 cup sliced almonds
2/3 cup heavy cream
In a small saucepan combine milk and almond flour. Bring to a boil while stirring, then set aside. In a separate bowl, beat the egg, egg yolk, and sugar until pale and thick. Stir in some of the milk mixture to temper it. Slowly pour into the remaining milk mixture while beating with a whisk. Stir over medium low heat until thick. Stir in the almond extract and cool.
Puree the pitted cherries in a blender. Stir them into the cooled custard. In a pan, toast the almonds over low heat. Cool. Pour the cream into the cherry mixture and combine. If using and ice cream maker, churn according to manufacturer's instructions, then stir in the almonds before freezing. Otherwise, pour into a freezer container and freeze until firm, stirring twice and adding the almonds once it's soft serve consistency. Serve scoops with additional cherries if desired.
Step-by-step tutorial:
Gather your ingredients. You will need milk, almond flour, 2 eggs, sugar, almond extract, fresh cherries (dark and ripe are best!), sliced almonds, and heavy cream.
In a saucepan, combine the milk and almond flour. Bring to a boil. It will get very thick. Set aside. Beat the egg, egg yolk, and sugar until pale. Add about 1/4 cup milk mixture to egg mixture to temper it.
Slowly stir egg mixture into the milk mixture. Heat over medium low, stirring constantly, until thickened. Add the almond extract. Set aside. Remove the pits from the cherries. Blend them until pureed.
Pour the pureed cherries into the custard. Stir in the heavy cream. Freeze in freezer safe container, or churn in an ice cream maker. Once thickened, stir in the toasted almonds.
If almonds aren't your thing, you could stir in mini chocolate chips or chunks, or stir in a swirl of fudge before freezing. Chocolate covered cherry ice cream! I like to serve it just a little soft, so I take it out of the freezer about 20 minutes before serving. The fresh cherries make it such a beautiful color!
Serve with a cherry on top and some of your favorite shortbread cookies!
Recipe Source: Recipe adapted from "Jane Austen's Table" cookbook
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