The addition of chewy, gooey almond paste and fresh, juicy cherries elevates a summertime favorite into a gourmet treat, as if ice cream could get any better.
Instead of being cooked first like most cherry ice creams, the cherries are just finely mashed, keeping their fresh acidity that balances the nutty sweetness of the almond paste bits scattered throughout.
Serve as is or as a sundae with toasted almonds, chocolate drizzle, a dollop of fresh whipped cream, and of course, a cherry.
Use the ripe cherries that are now available at farmers’ markets, or defrost frozen cherries if you miss the window. Peaches or raspberries would also taste great with the almond flavor if cherries aren’t your thing. Since the mixture is not heated to dissolve the sugar, just pour it into the compressor ice cream maker as soon as you have finished whisking it together. However, for optimal results, chill a frozen canister model for at least two hours.
6 servings
Eight ounces (1 1/2 cups) of fresh pitted cherries
One tablespoon and two-thirds cup of granulated sugar, separated
One cup of whole milk
One pinch of salt
One-third teaspoon of vanilla extract
One-fourth teaspoon of almond essence
Half a cup of heavy cream
One spoonful of sugar
1/2 cup (2.5 oz) of cold, chopped almond paste
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The Berkeley Bowl Cookbook was written by registered dietitian and food writer Laura McLively. You may follow her at www.lauramclively.com and @myberkeleybowl.