Toasted Almond and Candied Cherry Ice Cream

1. 1

   Warm the milk, sugar, salt, and 1 cup (250 ml) of the cream in a medium saucepan.

2. 2

   Finely chop 1 cup (135 g) of the almonds and add them to the warm milk.

3. 3

   Cover, remove from the heat, and let steep at room temperature for 1 hour.

4. 4

   Strain the almond-infused milk into a separate medium saucepan.

5. 5

   Press with a spatula or squeeze with your hands to extract as much flavor from the almonds as possible.

6. 6

   Discard the almonds.

7. 7

   Rewarm the almond-infused milk.

8. 8

   Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top.

9. 9

   In a separate medium bowl, whisk together the egg yolks.

10. 10

    Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

11. 11

    Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

12. 12

    Pour the custard through the strainer and stir it into the cream.

13. 13

    Stir in the almond extract and stir until cool over an ice bath.

14. 14

    Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.

15. 15

    During the last few minutes of churning, add the remaining 1 cup (135 g) chopped almonds.

16. 16

    When you remove the ice cream from the machine, fold in the chopped cherries.

17. 17

    Try layering this ice cream with Fudge Ripple (page 210) for Almond, Cherry, and Chocolate Ice Cream, or add Dark Chocolate Truffles (page 211) or Stracciatella (page 210) instead.

* Per serving · 4 servings · Values may vary.