 Cherry Almond Ice Cream is a dreamy dessert for sweet tooths or not. It combines the sweet and tart flavours of cherries with the nutty essence of almonds, making it a perfect summer refreshment or a cosy winter indulgence.
About the Recipe
Once you taste the first spoonful, you’ll want to make this rich, dreamy ice cream again and again. The custard base is infused with almond essence and ground nuts for an intense, nutty flavour. Juicy cherry puree swirls throughout, offering bursts of tangy-sweet fruit in each bite. Finally, crunchy toasted almonds provide the perfect textural contrast.
Why You’ll Love This Recipe
Do you adore the classic pairing of cherries and almonds? This ice cream celebrates that dynamic duo in the most delectable way possible. The fresh cherry flavour sings alongside the warm, toasty notes of the almonds. It’s an outstanding make-ahead dessert for backyard barbecues, picnics, or any occasion warranting a refreshing treat.
Cherry Almond Ice Cream
Cooking Tips
For best results, use fresh or frozen pitted cherries rather than canned or jarred. Toasting the sliced almonds makes their flavour pop—just keep an eye on them to prevent burning. Lastly, chill the base thoroughly before churning for that coveted smooth, creamy texture.
Serving and Storing Suggestions
One batch yields about six modest servings. Let it soften slightly at room temperature before scooping into bowls or dishes. If desired, garnish with extra cherry halves and slivered almonds. Properly stored, it keeps well for up to 2 weeks. Total prep time is about 1 hour, plus additional chilling and freezing time.
Similar Recipes
- Strawberry Cheesecake Ice Cream
- Peach Cobbler Ice Cream
- Chocolate Hazelnut Gelato
- Essential Lime Pie Ice Cream
Nutrient Benefits
In addition to being a delightful dessert, this ice cream provides some nutritional perks. Cherries contain antioxidants like anthocyanins, while almonds offer plant-based protein, fibre, and healthy fats.Â
Cherry Almond Ice Cream
Ingredients
- 150 ml Milk
- 50 gms Almonds (ground)
- 1 Egg
- 1 Egg Yolk
- 75 gms Caster Sugar
- 2 to 3 drops Almond Essence - 2 to 3 drops
- 500 gms Red Cherries (pitted)
- 25 gms Almonds (slivered)
- 150 ml Double cream
Instructions
- Pour the milk into a small saucepan and stir in the ground almonds.
- Bring to the boil, then set aside.
- Put the egg and the extra yolk into a heatproof bowl with the sugar and beat until pale and thick.
- Pour on the milk and almond mixture.
- Place the bowl over a pan of gently simmering water and stir until thick.
- Stir in the almond essence and leave to cool.
- Put the cherries into a blender, whizz to a puree, and stir them into the custard.
- Toss the slivered almonds in a heavy pan over low heat to toast them. Leave to cool.
- Whip the cream until it forms soft peaks.
- Fold the whipped cream into the cherry mixture.
- Transfer the mixture to a freezer container, cover it, and freeze it until firm, beating it twice hourly.
- Stir the slivered almonds into the mix at the last beating.
- Serve the ice cream in individual bowls.
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Frequently Asked Questions
Can I use canned or frozen cherries?
A: Fresh cherries provide the best flavour, but substitute frozen pitted cherries if needed. Canned cherries often contain syrups or preservatives that may negatively impact taste and texture. For best results, stick to fresh or frozen unsweetened fruit.Â
How can I prevent the ice cream from getting icy?
Thoroughly chilling the custard base before churning and allowing it to freeze completely before serving is key. You can also add a dash of vodka or liquor, which helps keep ice crystals small. Proper storage at consistent freezer temperatures also prevents iciness.Â
My ice cream won’t firm up – what went wrong?
A soft, soup-like ice cream texture could be due to a few factors. The custard may have needed to be cooked longer to thicken fully, or ingredients like cream or egg yolks could have been skimped on. Be sure to follow the recipe precisely for the best results.Â
How can I make this recipe dairy-free?
For a dairy-free version, omit the milk and cream and use full-fat coconut milk instead. You’ll also need to replace the traditional custard base with a dairy-free alternative, like blending soaked cashews or using a starch-thickened nut milk blend.Â
What candied nuts could I add to this ice cream?Â
Toasted almonds make a fantastic crunchy addition, but candied nuts could be fun, too. Praline pecans, honey almonds, or spiced candied walnuts would all pair beautifully with the cherry and almond flavours.
