Sundae of StoneĀ Fruit

June  1, 2011
3 Ratings
  • Serves around 4
Author Notes

Cherries or apricots in almond syrup are spooned over the fluffy kirsch ice cream. After straining the almond syrup the almonds are returned to the stove until they caramelize. The candied almonds are tucked away under the ice cream. - h.c.r —HCR

Test Kitchen Notes

As this recipe proves, you really can't go wrong with cherries and almonds, especially when you throw ice cream into the mix. I've never made almond syrup before but it's genius. The resulting caramelized almonds are sweet and crisp, and the syrup gives the cherries a subtle floral flavor. I found the cherries to be best after they had been soaking for a day, so I'd recommend making these in advance. While I appreciated the ease of a custard-less ice cream, I found it a little too rich and boozy for my taste. Next time (There will definitely be a next time once peaches are in season), I'll try substituting 1/2-2/3 cup of the cream for whole milk, and cutting the Kirsch back by about half. Also, make sure to freeze the churned ice cream for at least several hours -- straight out of the ice cream maker, it is very soft. - kate —Kate Williams

What You'll Need
  • Kirsch Ice Cream
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 2 tablespoons
    2 teaspoons kirsch

  • Almond Syrup, Candied Almonds, Assembly
  • 1 cup sugar
  • 1 1/2 cup cups water
  • 1/2 cup almonds with skins
  • 1 1/2 cups cherries or apricots, pitted, halved or sliced
  • 1 tablespoon finely grated lemon zest
  • optional drops almond extract
  1. Kirsch Ice Cream
  2. Whisk all the ingredients until the sugar has dissolved.
  3. Freeze in your ice cream maker according to the manufacturer's directions.
  1. Almond Syrup, Candied Almonds, Assembly
  2. Roughly chop the almonds.
  3. Simmer and stir sugar and water until the sugar starts to dissolve. Add the almonds and keep at a low simmer for about 4 minutes.
  4. Remove from heat and let sit for 15 minutes.
  5. Strain the syrup and pour it over the cherries or apricots. Add lemon zest and if you have it and would like a stronger almond flavor, a few tiny drops of almond extract. Stir and set aside.
  6. Return the almonds that were simmered in the syrup to a heavy saucepan set over medium heat. Optionally add a pinch of salt. Stir constantly until the almonds caramelize and smell irresistible. Remove from heat, remove the almonds from the pan and soak the pan!
  7. To assemble put some candied almonds into the bottom of a glass or bowl. Spoon scoops of ice cream on top and finish with the fruit that has soaked in syrup.

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Recipe by: HCR

I have interned in pastry, but am not planning to pursue baking professionally. I find food that looks as good as it tastes very cool... as long as it tastes good.

1 Review

Sagegreen June 1, 2011