Cherry Almond Ice Cream

In a medium saucepan over medium heat, cook the cherries with 1/3 cup sugar. Simmer ~10 mins until the cherries are tender and juicy.

Strain out 1/3 of the cherries and place in fridge to mix in later. Blend the rest of the cherries and cherry liquid until smooth, then strain into a separate bowl. Set aside to cool.

Optionally strain the cherry liquid into a clean bowl again for a better texture in the final product. You can also just strain this directly into the bowl you will use to refrigerate the ice cream mixture.

In a large mixing bowl, beat together the egg yolks, salt, and the rest of the sugar (2/3 cup).

Add milk into a saucepan over medium-low heat, just until the edges start to bubble.

Slowly add the hot milk to the egg yolk mixture, whisking constantly. This will temper the eggs and prevent them from scrambling. Pour the mixture back into the saucepan and place over medium-low heat.

Stir constantly until the mixture thickens into a custard texture (it will coat the back of a spoon but will still be pourable).

Strain custard mixture into a large airtight bowl. Add heavy cream, vanilla, almond extract, and strained cherry mixture. Stir to combine.

Refrigerate for 6 hours or overnight.

Strain the mixture into your ice cream machine of choice, and run according to the directions, about 30 mins. In the final 10 minutes, add the reserved whole cherries from earlier.

Pour ice cream into a shallow container and allow to freeze to desired consistency.