Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs pitted cherries
  • 1 C granulated sugar (divided)
  • 1/4 tsp salt
  • 6 egg yolks
  • 1 1/2 C whole milk
  • 1 1/2 C heavy whipping cream
  • 1 tsp vanilla
  • 1/2 tsp almond extract

Instruction

  • Quarter the cherries
  • on the stove cook the cherries with 1/3 C sugar - simmer 10-12 mins until the cherries are tender.
  • strain out about 1/3rd of the cherries - put these aside to mix in later (refridgerate until the next day) - blend the rest of the cherries and liquid until smooth
  • set aside and let cool
  • in a saucepan heat the milk - just until the edges start to bubble
  • in a bowl beat the egg yolks and the rest of the sugar (2/3 C)
  • slowly add the hot milk to the yolk mixture - whisking constantly
  • Pour the mixture back into the sauce pan and place over low heat (you don't want to "scramble" the eggs by cooking too hot or too fast).
  • Stir constantly until the mixture thickens into a custard base texture (it will coat the back of a spoon but will still be pourable)
  • Pour into a bowl and add the cream, blended cherries, vanilla and almond extract - refrigerate 4-6 hours.
  • Strain the mixture and run through your ice cream machine according to the directions, about 30 mins
  • Stir in the rest of the chopped cherries and serve immediately for soft ice cream and freeze a few hours for firmer ice cream.