My inspiration for this particular ice cream came from one I’ve had at Bruster’s a few times. They make a creamy vanilla ice cream that has whole maraschino cherries in it.
However there’s not that many cherries in it, at least for my liking, and I thought it could use a little something extra. That’s where the almond comes into play.
In my ice cream recipe, I added lots of extra cherries and a little almond extract. Let me tell you, it’s to die for!
Cherry Almond Ice Cream
Ingredients:
- 2 eggs
- 3/4 cup sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 cup maraschino cherries (stems removed, rinsed and cut in half)
- 1 teaspoon almond extract
Directions:
- Whisk eggs until creamy. Slowly add the sugar, blending well.
- Add the milk, heavy cream and almond extract whisking well in between each addition.
- Pour mixture into your ice cream machine and begin freezing process. When ice cream thickens to your liking (about 25 minutes for me), stop machine and hand blend in your maraschino cherries.
- Transfer the ice cream to a freezer safe container and freeze for later.
This looks delicious and simple! Wow! Great pic! I’ve had trouble in the past with cherries turning icy in the ice cream (although I’ve never tried marischino). How did the cherries turn out for you after storing several hours in the freezer?
Jenn’s Ice Cream Recipe recently posted..Sea Salt Ice Cream Recipe- How to Make
The cherries do freeze completely and could be considered “icy” but I like them like that. I guess it’s just a personal preference.
I can lick the screen right now! wonderful ice cream and love the picture!
claudia lamascolo recently posted..Back to School Giveaway and Strawberry or Blackberry Freezer Jam Recipe
Thank you Claudia, it was delicious!