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
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
1. Whisk eggs until creamy. Slowly add the sugar, blending well.
2. Add the milk, heavy cream and almond extract whisking well in between each addition.
3. 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.
4. Transfer the ice cream to a freezer safe container and freeze for later.