How to make Cherry Almond Ice Cream at home – Twin Cities

As if ice cream could get any better, the addition of fresh, ripe cherries and chewy, gooey almond paste turns a summer classic into a gourmet delight.

The cherries are simply coarsely mashed, rather than cooked first like most cherry ice creams, preserving their fresh tartness that complements the nutty sweetness of the almond paste chunks sprinkled throughout.

Serve as is, or as a sundae with a dollop of fresh whipped cream, chocolate drizzle, toasted almonds, and, of course, a cherry on top.

Take advantage of ripe cherries at the farmers’ markets right now or, if you miss the window, thaw frozen cherries. If cherries aren’t your thing, raspberries or peaches would also be lovely with the almond flavor. For compressor ice cream makers, simply throw the mixture in right after whisking it together, since it is not heated to dissolve the sugar. But for a frozen canister model, be sure to chill it for at least 2 hours for best results.

Cherry Almond Ice Cream

Serves 6

INGREDIENTS

1 1/2 cup (8 ounces) fresh pitted cherries

2/3 cup + 1 tablespoon granulated sugar, divided

1 cup whole milk

1 pinch salt

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/2 cup heavy cream

1 tablespoon sugar

1/2 cup (2.5 oz) chopped almond paste, chilled