Ingredients:

  • 2 cups (300g) pitted fresh or frozen cherries
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (25g) honey
  • 2 cups (480ml) heavy cream
  • 1 cup (240ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.2g) almond extract
  • 1g sea salt

Instructions:

  1. Place pitted cherries, lemon juice, and honey in a saucepan over medium heat. Simmer for 8-10 minutes until the cherries break down and the liquid reduces by about one-third. Blend until smooth and chill the puree completely in the fridge.
  2. In a large bowl, whisk together the milk, sugar, and salt until the sugar crystals have completely dissolved. Stir in the heavy cream, vanilla extract, and almond extract.
  3. Pour the chilled cream base into an ice cream maker and churn according to manufacturer's directions. In the final 2 minutes of churning, slowly pour in the chilled cherry puree.
  4. Transfer the ice cream into a freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming. Freeze for at least 4 hours until firm.