2 cups sweet fresh cherries, pitted, halved or quartered
1 1/2 cups whole milk
2 cups heavy whipping cream
1 cup superfine sugar, divided
1 tablespoon vanilla extract
3/4 teaspoon almond extract
Mix milk, cream, 1/2 cup sugar, and extracts in a medium bowl. In another bowl, combine cherries with remaining 1/2 cup sugar.
Refrigerate both mixtures for two hours, stirring cherries occasionally so sugar is dissolved. Pour cream mixture into the canister of an ice cream maker and process for 15 minutes before adding cherries (and accumulated juices). Continue processing ice cream per ice cream maker's instructions.
Spoon ice cream into a plastic container, cover, and allow to mellow in the freezer for two hours, or until desired consistency is reached. Makes about 1 1/2 quarts.
Kitchen Ade Note: Use only pasteurized eggs, milk and cream products when making uncooked homemade ice cream.
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