Save all your cherry pits to make this amazing ice cream with the most delicate bitter almond flavor!
Getting to the kernel requires smashing the pits open, which can get kind of messy. Additionally, a toxic chemical, amygdalin, may be released when doing so, but apparently it can be neutralized by cooking. So it's up to you if you want to break the pits open to get to the kernel or not, but I did so because 1. it's fun to smash things, and 2. I wanted to extract as much of the bitter almond flavor as possible.
I used the blank slate Philadelphia-style ice cream recipe from Hello, My Name Is Ice Cream as the base for the ice cream and added a cherry ripple for fruitiness and brown butter streusel for crunch. Both the ripple and streusel are also adapted from recipes in Hello, My Name is Ice Cream. I really love the combination of all 3 parts, especially the streusel, because I really enjoy the extra texture it provides. —Joy Huang | The Cooking of Joy