This Toasted Almond & Cherry Ice Cream is a delightful fusion of nutty crunch and fruity sweetness, making it a standout dessert for any occasion.
The combination of toasted almonds and fresh cherry puree gives every bite a satisfying texture and burst of flavor, while the custard base ensures a luxuriously creamy finish.
Nutritionally, this ice cream offers high-quality protein from the egg yolks and cream, heart-healthy fats from almonds, and antioxidant-rich cherries that support overall wellness.
Despite its gourmet feel, the recipe is surprisingly approachable—perfect for home cooks looking for a make-ahead, indulgent treat.
Whether prepared for a family gathering or a special weeknight dessert, it’s both versatile and satisfying.
With a few simple steps and an overnight chill, you can create a decadent, restaurant-quality dessert that’s perfect for everyday enjoyment.
Must-Have Tools for Perfect Results
Medium Saucepan
Ideal for gently simmering the cherry compote and heating the custard base without scorching. A versatile kitchen essential for sauces, soups, and desserts.
Mesh Strainer
Ensures a silky-smooth ice cream base by removing any cooked egg bits or pulp. Beyond ice cream, it’s perfect for custards, purees, and homemade nut milks.
Ice Cream Maker
The cornerstone of creamy homemade ice cream. It transforms chilled custard into a perfectly churned, scoopable dessert while maintaining texture and flavor.
Rubber Spatula
Essential for folding in cherries and toasted almonds without deflating the ice cream. A multi-purpose tool for mixing, scraping, and baking tasks.
Blender (Optional)
Smooths the cherry syrup and custard into a uniform base, enhancing flavor integration. Great for smoothies, soups, and sauces.
Homemade Almond & Cherry Ice Cream
Equipment
- 1 Medium Saucepan
- 1 Mesh strainer
- 1 Ice Cream Maker
- 1 Rubber spatula
- 1 Blender (optional)
Ingredients
Cherry Compote:
- 2 cups pitted cherries
- 1/4 cup granulated sugar
Ice Cream Base:
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 cups heavy cream divided
- 5 large egg yolks
- 1 1/2 tsp vanilla paste or extract
- 1/8 tsp almond extract
- 1 cup pitted cherries roughly chopped
- 3/4 cup toasted almonds chopped
Instructions
- Prepare the Cherry Compote: Begin by gathering your cherries and sugar. In a medium saucepan, combine 2 cups of pitted cherries with 1/4 cup of granulated sugar. Place the saucepan over medium-low heat and allow the mixture to gently come to a simmer. As the cherries heat, the sugar will dissolve and combine with the natural juices, creating a slightly thickened syrup. Stir occasionally with a spoon to ensure even cooking and prevent sticking. Simmer for 10–12 minutes until the cherries are tender and the syrup has slightly reduced, forming a luscious compote.Once done, remove from heat and set aside to cool slightly. This compote will provide a sweet, tart flavor foundation for your ice cream.
- Warm the Dairy Mixture: In a separate medium saucepan, combine 1 cup of whole milk, 1/2 cup of granulated sugar, and 1 cup of heavy cream. Place the pan over medium-low heat and warm the mixture gently until it is hot to the touch. Be careful not to let it boil, as high heat can curdle the custard later. Stir occasionally to ensure the sugar fully dissolves and the milk mixture is evenly heated.
- Prepare the Egg Yolks: While the milk mixture is warming, take 5 large egg yolks and place them in a medium mixing bowl. Using a whisk, beat the yolks gently until they are smooth and slightly pale in color. This step ensures that the yolks are evenly combined and ready to temper with the hot milk mixture, preventing any scrambling.
- Temper the Egg Yolks: Slowly pour a small amount of the hot milk and cream mixture into the bowl with the egg yolks, whisking constantly. This gradual introduction of heat is called tempering and helps prevent the eggs from curdling. Once combined, pour the egg yolk mixture back into the saucepan with the remaining milk and cream. Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens slightly and coats the back of the spoon—about 4 minutes.
- Strain and Combine with Cream: Once the custard has thickened, remove the pan from heat and pour the mixture through a fine mesh strainer into a large bowl containing the remaining 1 cup of heavy cream. This step ensures a silky-smooth custard, removing any tiny cooked egg bits. Gently stir to combine. Then, add 1 1/2 teaspoons of vanilla paste (or extract) and 1/8 teaspoon of almond extract for a fragrant, nutty flavor note.
- Blend with Cherry Compote: Allow the custard to cool slightly, then add it to the cherry compote. Use a blender or an immersion blender to pulse the mixture until smooth, ensuring the cherries are fully incorporated into the custard without losing their natural texture. The result is a perfectly flavored base with a rich pink hue.
- Chill the Ice Cream Base: Transfer the blended mixture into an airtight container and place it in the refrigerator. Chill thoroughly for at least 8 hours or overnight. Chilling the custard ensures the ice cream will churn to a creamy, smooth consistency and prevents ice crystals from forming.
- Churn the Ice Cream: Once fully chilled, pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions, usually for 20–30 minutes, until the ice cream reaches a soft, scoopable consistency. Churning incorporates air, giving the ice cream a light and creamy texture.
- Fold in Cherries and Almonds: After churning, transfer the ice cream to a large bowl. Gently fold in 1 cup of roughly chopped cherries and 3/4 cup of toasted almonds using a rubber spatula. Folding ensures the add-ins are evenly distributed without deflating the ice cream. The toasted almonds add a satisfying crunch, while the cherries bring bursts of fruity sweetness.
- Freeze Until Firm: Finally, place the ice cream in an airtight container and freeze for at least 4 hours, or until firm. This step allows the ice cream to fully set while maintaining a creamy texture. When ready to serve, scoop into bowls or cones and enjoy a rich, indulgent dessert with the perfect balance of nutty, fruity, and creamy flavors.
Notes
- Cherry Selection: Use fresh, ripe cherries for optimal sweetness and flavor; frozen cherries can be used if fresh aren’t available but may require extra draining.
- Toasting Almonds: Toast almonds in a dry skillet over medium heat until golden and fragrant, stirring frequently to avoid burning. This enhances flavor and crunch.
- Custard Cooking: Do not overheat the custard; remove from heat as soon as it thickens enough to coat the back of a spoon. Overcooking may result in curdling.
- Chilling Time: Chill the custard at least 8 hours or overnight. Proper chilling improves texture and ensures smooth, creamy ice cream.
- Mix-ins Timing: Add chopped cherries and almonds after churning to maintain texture. Folding them in before churning can crush the mix-ins.
- Vanilla & Almond Extract: Adjust extracts to taste; almond extract is strong, so a little goes a long way.
- Serving Temperature: Let ice cream sit at room temperature for 5 minutes before scooping to soften slightly for easier serving.
Chef’s Secrets For Maximum Flavor
Achieving the perfect balance of creamy custard, sweet cherries, and nutty crunch is all about technique.
First, always temper your egg yolks carefully to avoid scrambling and ensure a silky custard base.
Toasting almonds brings out their natural oils, enhancing both aroma and taste, which complements the tart cherries beautifully.
For a more vibrant cherry flavor, simmer the compote gently until it slightly reduces; this concentrates sweetness without adding extra sugar.
Using a combination of vanilla paste and almond extract creates depth and complexity in the flavor profile, allowing each bite to linger pleasantly on the palate.
Finally, chilling the base overnight is crucial—not only for texture but for flavor integration, giving you an ice cream that is rich, creamy, and fully developed.
Serving Suggestions To Impress Guests
This ice cream pairs wonderfully with a variety of desserts and presentation ideas.
Serve scoops in a classic waffle cone or in small glass bowls garnished with a few whole toasted almonds and a drizzle of cherry syrup.
For a more decadent touch, place a scoop atop a warm brownie or a slice of pound cake for a contrast of temperatures and textures.
You can also pair it with fresh seasonal berries for a lighter, fruit-forward dessert or alongside a sparkling dessert wine to elevate a dinner party.
Its versatility makes it suitable for casual family nights or sophisticated entertaining alike.
Storage Tips To Maintain Freshness
Proper storage ensures your ice cream stays creamy and flavorful.
Store in an airtight container to prevent freezer burn and avoid absorbing odors from other foods.
Press a piece of plastic wrap directly onto the surface of the ice cream before sealing the lid to minimize ice crystal formation.
Keep your freezer temperature at or below 0°F (-18°C) for optimal preservation.
Homemade ice cream is best enjoyed within 2–3 weeks, although the flavor and texture remain enjoyable for up to a month if properly stored.
Allow frozen ice cream to sit at room temperature for 5–10 minutes before scooping to achieve a perfect, creamy consistency.
Frequently Asked Questions About Recipe
1. Can I use frozen cherries instead of fresh?
Yes, frozen cherries work well but should be thawed and drained before cooking to avoid excess water in the compote. This prevents the ice cream from becoming icy.
2. Can I make this ice cream without an ice cream maker?
Absolutely! Use the freeze-and-stir method: place the chilled custard in a container, freeze for 30–40 minutes, then stir vigorously every 30 minutes until fully set. This method produces slightly less airy ice cream but retains flavor and creaminess.
3. Can I substitute almonds with another nut?
Yes, toasted hazelnuts, pecans, or pistachios are excellent alternatives. Toasting enhances flavor and adds a satisfying crunch that complements the cherry compote.
4. How long should I churn the ice cream?
Churn according to your ice cream maker’s instructions, usually 20–30 minutes, until it reaches a soft, scoopable consistency. Over-churning can make ice cream grainy or overly dense.
5. Can I prepare this ice cream in advance for a party?
Yes, this ice cream is ideal for make-ahead dessert. Prepare the custard and compote the day before, chill overnight, churn, fold in mix-ins, and freeze until needed. It will retain flavor and texture beautifully.
This recipe has been adapted and simplified from the original version by onesweetmess. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
