Quick Cook: How to make Cherry Almond Ice Cream at home

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

DIRECTIONS

1. Combine the cherries and 1 tablespoon sugar in a small bowl and mash them with a pastry cutter, potato masher, or scissors until they’re coarsely broken up into small pieces. Chill in the refrigerator for at least 2 hours.
2. Meanwhile, whisk together milk, salt and 2/3 cup sugar in a medium bowl for 2-3 minutes until the sugar completely dissolves. Stir in the vanilla, almond extract and heavy cream and chill for at least 2 hours or overnight.
3. Pour the cream mixture into your ice cream maker and run according to the manufacturer’s directions, usually about 25-30 minutes, adding in the chilled cherries and almond paste at the 15-20 minute mark when the ice cream just starts to thicken (so that they don’t sink to the bottom). Serve immediately for a soft-serve consistency, or empty into a chilled container to firm up in the freezer for a couple of hours before serving.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.