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This Toasted Almond & Cherry Ice Cream recipe is a luxurious treat that blends rich, creamy textures with vibrant bursts of fruity sweetness and nutty crunch.
What makes it truly special is the combination of slow-simmered cherries and freshly toasted almonds, giving every bite a perfect balance of sweet and savory notes.
Nutritionally, this ice cream features wholesome ingredients like whole milk and heavy cream, which provide satisfying good fats essential for energy and brain health.
The inclusion of cherries adds natural antioxidants and fiber, while almonds contribute plant-based protein and heart-healthy monounsaturated fats.
Although indulgent, this recipe offers a homemade alternative to store-bought ice creams loaded with artificial additives, making it a thoughtful choice for everyday cooking when you want something special.
Its prep involves chilling and slow cooking, but the hands-on work is minimal and straightforward, perfect for meal prepping in advance and impressing guests or treating yourself on a warm day.
Must-Have Tools for Perfect Results
Ice Cream Maker
Essential for transforming your chilled mixture into smooth, creamy ice cream with the perfect texture. Beyond this recipe, an ice cream maker allows you to experiment with endless homemade frozen treats.
Medium Saucepan
Used for gently simmering the cherry syrup and cooking the custard base. A high-quality saucepan ensures even heat distribution to prevent scorching. A versatile piece for soups, sauces, and more.
Fine Mesh Strainer
Filters the custard to remove any cooked egg bits, resulting in a silky-smooth texture. This tool is invaluable for sauces, purees, and baking to achieve a professional finish.
Rubber Spatula
Perfect for folding in chopped cherries and toasted almonds without deflating the mixture. Its flexibility makes it a kitchen staple for mixing, scraping bowls, and folding delicate ingredients.
Blender
Used to pulse the cherry syrup and custard together until smooth, ensuring even flavor distribution. A blender is an all-around kitchen hero for smoothies, soups, and sauces.
Cherry Almond Ice Cream
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 Ice Cream Maker
- 1 rubber spatula
- 1 Blender
Ingredients
For the Cherry Compote:
- 2 cups pitted fresh cherries
- ¼ cup granulated sugar
For the Ice Cream Base:
- 1 cup whole milk
- ½ cup granulated sugar
- 2 cups heavy cream divided
- 5 large egg yolks
- 1 ½ teaspoons vanilla paste or pure vanilla extract
- ⅛ teaspoon almond extract
Add-ins:
- 1 cup pitted cherries roughly chopped
- ¾ cup toasted almonds chopped
Instructions
- Prepare the Cherry Compote: In a medium saucepan, combine the pitted cherries and granulated sugar. Place over medium-low heat and allow the mixture to gently simmer, stirring occasionally. Let it cook until the cherries soften and the liquid reduces slightly, thickening into a syrupy compote — about 10 to 12 minutes. Remove from heat and set aside to cool.
- Warm the Milk and Cream: In a separate saucepan, pour the whole milk, half of the heavy cream (1 cup), and granulated sugar. Warm the mixture over medium-low heat until it’s hot to the touch but not boiling, ensuring the sugar fully dissolves.
- Whisk the Egg Yolks: While the milk mixture is heating, place the egg yolks in a large bowl and whisk until smooth and pale.
- Temper the Eggs: Slowly drizzle the hot milk and cream mixture into the egg yolks, whisking continuously to prevent the eggs from cooking too quickly. Once combined, return the entire mixture to the saucepan.
- Cook the Custard Base: Cook over medium heat, stirring constantly with a wooden spoon or whisk, until the custard thickens and coats the back of the spoon. This should take about 4 minutes. Be careful not to let it boil.
- Strain and Combine with Cream: Remove the custard from heat and pour it through a fine mesh strainer into a large bowl to remove any cooked egg bits. Stir in the remaining 1 cup of heavy cream, vanilla paste, and almond extract until fully incorporated.
- Blend with Cherry Compote: Transfer the cooled cherry compote and custard mixture to a blender. Pulse briefly to create a smooth, uniform base with all the flavors melded together.
- Chill the Mixture: Pour the blended mixture into an airtight container. Refrigerate for at least 8 hours, or overnight, to ensure it is thoroughly chilled before churning.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–30 minutes, until it reaches a soft-serve consistency.
- Fold in Add-ins and Freeze: Gently fold the chopped cherries and toasted almonds into the churned ice cream using a rubber spatula. Transfer the ice cream to a freezer-safe container with a tight-fitting lid and freeze for several hours until firm.
Notes
- Cherry Substitution: Fresh cherries are ideal, but frozen pitted cherries work well too; just thaw before using.
- Nut Toasting Tip: Toast the almonds in a dry skillet over medium heat for 5–7 minutes, stirring frequently, until fragrant and lightly browned for maximum flavor.
- Custard Consistency: To test if the custard is ready, dip a spoon in and run your finger along the back — if it leaves a clear path, it’s done.
- Storage Advice: Store the finished ice cream in an airtight container to prevent freezer burn. For best texture, let it sit at room temperature for 5 minutes before scooping.
- Dairy-Free Option: Substitute coconut cream for heavy cream and almond milk for whole milk for a dairy-free version, but the texture will be slightly different.
Chef’s Secrets for Creamy Perfection
Achieving a perfectly creamy and flavorful ice cream starts with the custard base.
Slowly cooking the egg yolks with warm milk and cream ensures a smooth, velvety texture without curdling.
Be patient and whisk continuously while heating to avoid scrambling the eggs.
Straining the custard is essential to remove any bits of cooked egg, resulting in a silky finish.
The cherry compote should be simmered gently to concentrate flavor without breaking down the fruit completely — leaving delightful bursts of cherry in every bite.
Toasting the almonds fresh intensifies their nutty aroma and adds a satisfying crunch, elevating the overall experience.
Lastly, chilling the custard overnight before churning allows flavors to meld and helps the ice cream develop a richer mouthfeel.
Serving Suggestions to Impress Guests
This ice cream shines when served on its own, but it also pairs wonderfully with a variety of desserts.
Try scooping it alongside a warm chocolate brownie or a slice of pound cake for a decadent contrast of hot and cold.
Garnish with extra toasted almonds or fresh cherries to enhance the presentation and texture.
For a sophisticated twist, drizzle with a little dark chocolate sauce or cherry reduction.
It’s also perfect as a palate cleanser between courses or as a refreshing summer treat after a hearty meal.
Serve in chilled bowls or elegant dessert glasses to keep it from melting too quickly.
Storage Tips for Lasting Freshness
To keep your ice cream tasting fresh and creamy, always store it in an airtight container in the coldest part of your freezer.
Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing to prevent ice crystals from forming.
Avoid frequently opening the container to minimize exposure to air.
When you’re ready to serve, remove it from the freezer about 5 to 10 minutes beforehand to allow it to soften slightly for easier scooping.
If your ice cream hardens too much after extended storage, a short stint in the fridge can help restore scoopable texture without melting it completely.
Frequently Asked Questions About This Recipe
Q1: Can I use frozen cherries instead of fresh?
Absolutely! Just thaw them completely and drain any excess liquid before simmering with sugar. Frozen cherries work well and provide the same delicious flavor.
Q2: How long does the ice cream last in the freezer?
Stored properly in an airtight container, it will keep well for up to 2 weeks with minimal loss in texture and flavor.
Q3: What if I don’t have an ice cream maker?
You can try a no-churn method by freezing the custard in a shallow container and stirring vigorously every 30 minutes until firm. The texture won’t be quite as smooth but still tasty.
Q4: Can I substitute almond extract with something else?
Yes, vanilla extract alone works fine. The almond extract adds a subtle nutty aroma that complements the toasted almonds but can be omitted or replaced based on preference.
Q5: Is it possible to make this recipe dairy-free?
Definitely! Use coconut milk or almond milk and a suitable non-dairy cream substitute. Keep in mind that the texture and flavor may differ slightly.
This recipe is inspired by onesweetmess and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
