-
1
Combine the water, sugar, and amaretto in a large coffee mug. Heat in the microwave, in 30-second bursts until boiling. Add the cherries, and allow to come to room temperature. Cover and refrigerate until ready to use.
-
2
Pour amaretto into a 4-cup glass measure. Heat in the microwave until reduced to a scant 3/4 cup. Watch to ensure it doesn't boil over. (This can also be done in a saucepan on the stove-top if you prefer).
-
3
Transfer the amaretto to a med-large bowl. Whisk in sugar and salt, the sugar probably won't fully dissolve, so don't spend too much effort on it. Once the mixture has cooled to room temperature, whisk in the yogurt. Make certain the sugar has fully dissolved.
-
4
Chill mixture in the fridge (or set the bowl in an ice bath to chill faster). Once the mixture is below 45u00b0 F, freeze it according to your ice cream maker's instructions.
-
5
While the yogurt is freezing, drain the cherries. Place the cookies into a plastic bag, and use a rolling pin or meat tenderizer to crush into a mix of coarse and fine pieces. Place cherries and crumbs in freezer until ready to add to the yogurt.
-
6
Once the yogurt is frozen, pour in the cherries, then after about 30 seconds pour in the crumbs. Once everything seems well-incorporated transfer the yogurt to a sealable, freezer-friendly container. Press a layer of parchment paper to the surface of the yogurt, and seal the container. Place in the coldest part of the freezer for 4 or more hours before serving.
