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Homemade Almond & Cherry Ice Cream

Jessica T. Brown
A creamy, indulgent ice cream featuring toasted almonds and cherries, combining crunchy, nutty texture with sweet, fruity richness.
Perfect for make-ahead dessert or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Freezing Time 8 hours
Total Time 8 hours 30 minutes
Course Dessert
Cuisine American, Ice Cream
Servings 8

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.