Cherry Almond Ice Cream

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READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups very ripe sweet cherries (I used frozen black cherries)
  • 1 14
    cups sugar
  • 14
    cup water
  • 1
    large egg (or 1/4 c egg substitute(don't leave this out, as the texture will suffer)
  • 1
    teaspoon almond extract
  • 34
    cup sliced almonds (optional)
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DIRECTIONS

  • Place cherries, sugar and water in top of double boiler.
  • Cook over med heat for around ten minutes, allowing the fruit to soften and sugar to dissolve.
  • Take out 1/2 of the cherries and drain juices back into pan.
  • Puree the rest of the mixture.
  • Roughly chop the 1/2 cup of cherries and mix back into puree.
  • Chill thoroughly.
  • Add half and half and egg to a blender and blend till smooth.
  • Whisk in chilled cherry mixture.
  • Add heavy cream and almond extract.
  • Blend well, and chill.
  • Transfer mixture to ice cream maker and freeze according to your machine's instructions.
  • Add almonds, if desired, near end of cycle, when the ice cream is thick enough to prevent all the almonds to sink to the bottom of the mix.
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