Cherry Almond Ice Cream – a delicious recipe with very ripe sweet cherries, sugar, water, egg, almond, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place cherries, sugar and water in top of double boiler.
2
Cook over med heat for around ten minutes, allowing the fruit to soften and sugar to dissolve.
3
Take out 1/2 of the cherries and drain juices back into pan.
4
Puree the rest of the mixture.
5
Roughly chop the 1/2 cup of cherries and mix back into puree.
6
Chill thoroughly.
7
Add half and half and egg to a blender and blend till smooth.
8
Whisk in chilled cherry mixture.
9
Add heavy cream and almond extract.
10
Blend well, and chill.
11
Transfer mixture to ice cream maker and freeze according to your machine's instructions.
12
Add almonds, if desired, near end of cycle, when the ice cream is thick enough to prevent all the almonds to sink to the bottom of the mix.
1056
kcal
Calories
81
g
Fat
74
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups very ripe sweet cherries (I used frozen black cherries), 1 1/4 cups sugar, 1/4 cup water, 1 large egg (or 1/4 c egg substitute(don't leave this out, as the texture will suffer), and more.
Yes, Cherry Almond Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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