Cherry Almond Ice Cream
This decadent Toasted Almond & Cherry Ice Cream blends homemade cherry syrup, rich custard, and crunchy toasted almonds for a delicious frozen dessert. The recipe requires chilling and careful custard preparation, resulting in a smooth and creamy texture that’s bursting with natural fruit and nut flavors.
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.
