Vanilla-Almond Ice Cream with Cherries and Pistachios

1. 1

   Set a medium bowl in a large bowl of ice water.

2. 2

   In another medium bowl, beat the egg yolks until pale, 1 to 2 minutes.

3. 3

   In a medium saucepan, whisk the cream with the milk, sugar, salt and the vanilla bean and seeds.

4. 4

   Bring to a simmer, whisking, until the sugar is completely dissolved.

5. 5

   Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture into the saucepan.

6. 6

   Cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 12 minutes; dont let it boil.

7. 7

   Strain the custard through a medium-mesh strainer into the bowl set in the ice water; discard the vanilla bean.

8. 8

   Let the custard cool completely, stirring occasionally.

9. 9

   Stir in the almond extract.

10. 10

    Pour into a large resealable freezer bag and seal, pressing out the air.

11. 11

    Lay the bag flat in the freezer and freeze until firm, at least 8 hours or overnight.

12. 12

    Working quickly, in batches if necessary, transfer the frozen custard to the bowl of a food processor.

13. 13

    Pulse at 5-second intervals until smooth.

14. 14

    Transfer the custard to a chilled 9-by-4-inch metal loaf pan and fold in the cherries and pistachios.

15. 15

    Cover with plastic wrap and freeze until firm, about 6 hours or overnight.

* Per serving · 4 servings · Values may vary.