I’m trying out this “mini-post” concept to see if maybe I can get back to the blog more often than just once in two months. Poor, neglected blog.
So, let’s get right to it. May I present to you my three favorite things all hanging out in a bowl together: cherries, almonds and ice cream.
That’s right, folks. A homemade cherry almond ice cream that literally took me 30 minutes to whip up (and photograph!). Let’s get a closer look, shall we?
Oh man, is this good too. The best part? No one else in my family likes cherries or almonds (because they’re clearly demented), so this batch is ALL MINE.
One of the best gifts I’ve received is this ice cream maker. I keep the bowl in my freezer, so it’s ready whenever the mood for homemade ice cream strikes me. And I’ve been struck silly by this easy peasy recipe.
- 1 1/2 cups whole milk
- 1 cup heavy whipping cream
- 1/3 cup honey (more if you like it sweeter)
- 1/4 cup tart cherry juice
- 1 1/2 tsp pure almond extract
- 1 cup dark, sweet cherries, pitted (fresh or frozen)
- Combine all ingredients except cherries in a blender and blend until combined.
- Add cherries and pulse to leave chunks of cherries.
- Pour into ice cream maker and follow ice cream maker's directions until frozen.
- That's it!
If you’d like to try another flavor of ice cream, check out this delicious Cinnamon Ice Cream recipe.