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1
Set a medium bowl in a large bowl of ice water.
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2
In another medium bowl, beat the egg yolks until pale, 1 to 2 minutes.
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3
In a medium saucepan, whisk the cream with the milk, sugar, salt and the vanilla bean and seeds.
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4
Bring to a simmer, whisking, until the sugar is completely dissolved.
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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.
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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.
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7
Strain the custard through a medium-mesh strainer into the bowl set in the ice water; discard the vanilla bean.
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8
Let the custard cool completely, stirring occasionally.
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9
Stir in the almond extract.
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10
Pour into a large resealable freezer bag and seal, pressing out the air.
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11
Lay the bag flat in the freezer and freeze until firm, at least 8 hours or overnight.
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12
Working quickly, in batches if necessary, transfer the frozen custard to the bowl of a food processor.
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13
Pulse at 5-second intervals until smooth.
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14
Transfer the custard to a chilled 9-by-4-inch metal loaf pan and fold in the cherries and pistachios.
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15
Cover with plastic wrap and freeze until firm, about 6 hours or overnight.
