Breads and Breakfast
Homemade Toasted Almond and Cherry Ice Cream Recipe
This is the kind of ice cream that makes you forget the store-bought stuff exists, featuring deep, jammy roasted cherries folded into a silky almond-scented custard. We don't skimp on the mix-ins here; every bite is packed with the crunch of golden toasted almonds and fruit that actually tastes like summer.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 8
- Level
- Medium
- Per serving
- 420 kcal
Method
Preheat your oven to 400°F (200°C). Toss the halved cherries with 2 tablespoons of the sugar and roast on a parchment-lined sheet for 15-20 minutes until they are juicy and slightly slumped. Let them cool completely.
In a dry skillet over medium heat, toast the sliced almonds until they turn golden brown and smell fragrant. Set aside to cool.
In a medium saucepan, whisk together the milk, half of the remaining sugar, and a pinch of salt. Bring to a bare simmer over medium heat.
In a separate bowl, whisk the egg yolks with the rest of the sugar until pale. Slowly drizzle a half-cup of the hot milk into the yolks while whisking constantly to temper them.
Pour the egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil.
Strain the custard into a clean bowl and stir in the heavy cream, almond extract, and vanilla extract. Cover and chill in the refrigerator for at least 4 hours, or overnight.
Churn the chilled custard in your ice cream maker according to the manufacturer's instructions.
During the last 2 minutes of churning, add the roasted cherries (and their syrup) and the toasted almonds. Transfer to a container and freeze for at least 4 hours before serving.
Notes
Roasting the cherries is a game-changer; it removes excess water so you don't end up with icy fruit chunks in your scoop.
For the best texture, make sure your custard base is cold—really cold—before it goes into the ice cream maker.
If you want a 'marbled' look, fold the cherries in by hand after churning rather than letting the machine mix them in completely.
Store a piece of plastic wrap directly on the surface of the ice cream in the freezer to prevent ice crystals from forming.
