Serves 2
495 min
Toasted Almond & Cherry Ice Cream
Recipe GLPRd89224347d263e
A luxurious homemade ice cream combining a silky vanilla custard base with tart cherry compote and the nutty crunch of toasted almonds. The cherries are gently simmered to create a sweet-tart syrup that swirls throughout, while almond extract adds subtle depth. This elegant dessert requires advance chilling and an ice cream maker, but the result is a sophisticated treat with bright fruit flavor and delightful texture.
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Ingredients
2 cups fresh pitted cherries
1/2 cup granulated sugar, divided
1 cup whole milk
2 cups heavy cream, divided
5 large egg yolks
1 1/2 teaspoons vanilla paste or extract
1/8 teaspoon almond extract
3/4 cup toasted almonds, chopped
Directions
Prepare the cherry compote: In a medium saucepan, combine the pitted cherries with 1/4 cup of the sugar. Heat over medium-low heat and bring to a gentle simmer, stirring occasionally. Cook for 10–12 minutes until the cherries soften, their juices release, and the mixture thickens slightly. Remove from heat and set aside to cool.
Set up the ice cream base: Place a fine-mesh strainer over a large bowl and set aside. In a separate medium bowl, whisk the 5 egg yolks together until smooth.
Heat the custard ingredients: In a medium saucepan, combine the whole milk, 1 cup of heavy cream, and the remaining 1/4 cup sugar. Heat over medium-low heat, stirring gently, until the mixture is hot to the touch and steaming but not boiling (approximately 160–170°F).
Temper the egg yolks: While whisking the egg yolks constantly, slowly pour the hot milk mixture into the bowl in a thin stream. Continue whisking until fully combined to prevent scrambling the eggs.
Cook the custard: Return the egg mixture to the saucepan over medium heat. Whisk constantly and cook for about 4 minutes until the custard thickens enough to coat the back of a spoon (it should reach 160°F internally to ensure food safety). Do not allow it to boil.
Strain the custard: Pour the hot custard through the prepared strainer into the bowl containing 1 cup of heavy cream. Stir to combine and cool slightly.
Flavor the custard: Stir the vanilla paste and almond extract into the strained custard base until well combined.
Combine with cherry syrup: Pour the custard mixture into a blender, add the cooled cherry compote, and pulse until the mixture is smooth with a uniform pale pink color. Some small cherry pieces may remain, which adds pleasant texture.
Chill completely: Transfer the mixture to an airtight container and refrigerate for at least 8 hours, or preferably overnight, until thoroughly chilled.
Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically 20–30 minutes.
Add mix-ins and freeze: Transfer the churned ice cream to an airtight freezer container. Fold in the chopped toasted almonds with a rubber spatula. Cover and freeze for at least 4 hours until firm before serving.
