Overview

• The recipe calls for fresh pitted cherries, granulated sugar, whole milk, heavy cream, vanilla and almond extracts, plus chopped almond paste for a nutty finish.
• Cherries are gently mashed with sugar and chilled for at least two hours to maintain bright, tart flavors without cooking.
• Milk, sugar, salt and extracts are whisked into cream and chilled before churning to ensure a smooth, well-dissolved base.
• Compressor machines accept the mix immediately, whereas frozen canister models require a minimum two-hour chill to achieve optimal consistency.
• Chilled cherries and almond paste are stirred in at the 15- to 20-minute mark of churning, and the ice cream can be served soft-serve style or frozen for a firmer scoop with optional fruit substitutions.