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Author Notes: Sometimes, you come up with ice cream flavors while daydreaming at your desk at work. It really helps when there's a farmer's market a few blocks away and you just went there on your lunch break and bought cherries. This is an almond ice cream base layered with roasted cherries and marzipan! —gabsimonelouise
Makes 1 quart
Roast the cherries; this helps them remain soft when frozen (thanks, David Lebovitz):
cherries, stemmed but not pitted
teaspoon brandy, kirsch, rum, or another liqueur (optional)
For the ice cream:
large egg yolks
teaspoon almond extract
cup crumbled marzipan
- Preheat oven to 400. Toss cherries with sugar and liqueur in a baking dish and roast for 10-15 minutes. Check frequently to make sure cherries are not burning.
- Allow cherries to cool, then quarter and pit them. At this point, you can store the cherries with any cherry juice in the fridge for up to five days.
- In a large saucepan, heat the milk and cream on medium heat until just simmering.
- In a large bowl, whisk sugar and egg yolks until completely combined. Pour hot milk mixture over yolks while whisking constantly, then return this mixture to the saucepan. Cook over low heat, stirring gently with a rubber spatula, until mixture coats the spatula.
- Pour mixture back into the bowl you used to combine the egg yolks and sugar, and whisk in the almond extract. Chill mixture over an ice bath to cool it down quickly, if you would like. Otherwise, let it sit on the counter until cool. Either way, once cool, cover the bowl and chill in the fridge for at least four hours.
- Once chilled, process the ice cream batter in your ice cream maker according to manufacturer's instructions.
- As you remove the ice cream from the ice cream maker, layer it with the roasted cherries and crumbled marzipan. No need to stir them in, layers will yield nice chunks and will allow the flavors of the individual components to hold their own!