Time for another Improv Challenge and this month, we are using cherry and almond as our two ingredients……Yummy. At first, I thought, I would bake a coffee cake or cookies but the weather is warm and ice cream sounds, even better. The happy result, cherry almond ice cream, delicious cherry almond ice cream.
Kristen from The Frugal Antics of a Harried Homemaker organizes this great project, each month. Thanks Kristen.
I make my ice cream without eggs since we avoid raw eggs. I, also should be avoiding, all the cream, in this recipe. I am now looking for a low fat ice cream, even if it isn’t as creamy.
Please check out the cherry-almond recipes from all of the other participants.
Cherry Almond Ice Cream
3 cups heavy cream
3/4 cup sugar
1/8 teaspoon salt
1 tablespoon almond extract
1 cup cherries, quartered
1/4 cup chopped almonds, toasted
Pour 1 cup of the cream into a 2 quart saucepan. Add the sugar and salt and stir mixture until the sugar dissolves.
Remove the saucepan from the heat and add the almond extract. Then add the remaining cream. Mix together.
Chill for 30 minutes and put into ice cream maker and follow the manufacturer’s directions.
Add the cherries for a few minutes, at the end, of the churning.
Sprinkle almonds on top of ice cream, in the serving bowl, for crunch.
Put into containers and see how long it lasts.