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1
Warm the milk, sugar, salt, and 1 cup (250 ml) of the cream in a medium saucepan.
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2
Finely chop 1 cup (135 g) of the almonds and add them to the warm milk.
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3
Cover, remove from the heat, and let steep at room temperature for 1 hour.
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4
Strain the almond-infused milk into a separate medium saucepan.
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5
Press with a spatula or squeeze with your hands to extract as much flavor from the almonds as possible.
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6
Discard the almonds.
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7
Rewarm the almond-infused milk.
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8
Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top.
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9
In a separate medium bowl, whisk together the egg yolks.
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10
Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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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.
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12
Pour the custard through the strainer and stir it into the cream.
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13
Stir in the almond extract and stir until cool over an ice bath.
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14
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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15
During the last few minutes of churning, add the remaining 1 cup (135 g) chopped almonds.
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16
When you remove the ice cream from the machine, fold in the chopped cherries.
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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.
