Cherry Amaretto Ice Cream With Toasted Almonds

Quick Recipe Version (TL;DR)

• Yield: 1 quart, about 8 servings
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 8 hours 20 minutes, including chilling and freezing

Quick Ingredients

• Cherry ripple: 2 cups pitted sweet cherries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, pinch fine sea salt, 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• Ice cream base: 2 cups heavy cream, 1 cup whole milk, 2/3 cup granulated sugar, 1/4 teaspoon fine sea salt, 5 large egg yolks
• Flavoring: 2 tablespoons amaretto liqueur, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract
• Mix-in: 1/2 cup sliced almonds, toasted

Do This

• 1. Toast the sliced almonds at 350°F for 8 to 10 minutes, then cool completely.
• 2. Simmer cherries, sugar, lemon juice, and salt for 6 minutes; stir in cornstarch slurry and cook 1 to 2 minutes until glossy. Chill completely.
• 3. Heat cream, milk, sugar, and salt to 165°F to 170°F.
• 4. Temper egg yolks, then cook the custard over medium-low heat to 175°F to 180°F, stirring constantly.
• 5. Strain, stir in amaretto, vanilla, and almond extract, then chill to 40°F or colder for at least 4 hours.
• 6. Churn in an ice cream maker for 20 to 25 minutes, then layer with cherry ripple and toasted almonds.
• 7. Freeze for 3 to 4 hours until scoopable-firm.

---

Why You’ll Love This Recipe

• Elegant but easy: A creamy custard base, jewel-toned cherry ripple, and toasted almonds make this feel special without complicated techniques.
• Balanced flavor: Sweet cherries bring bright fruitiness, while amaretto and almond extract add warm, nutty depth.
• Great texture: The custard is silky, the cherry swirl is thick and glossy, and the almonds add just the right crunch.
• Make-ahead friendly: It needs time to chill and freeze, which makes it perfect for dinner parties, holidays, or weekend desserts.

Grocery List

• Produce: Fresh sweet cherries, fresh lemon
• Dairy: Heavy cream, whole milk, large eggs
• Pantry: Granulated sugar, fine sea salt, cornstarch, amaretto liqueur, vanilla extract, almond extract, sliced almonds

Full Ingredients

For the Cherry Ripple

• 2 cups fresh sweet cherries, pitted and halved or quartered, about 12 ounces whole cherries or 300 grams pitted cherries
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 pinch fine sea salt
• 1 teaspoon cornstarch
• 1 tablespoon cold water

For the Amaretto Ice Cream Base

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 5 large egg yolks
• 2 tablespoons amaretto liqueur
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

For the Toasted Almond Pieces

• 1/2 cup sliced almonds

Step-by-Step Instructions

Step 1: Toast the almonds

Preheat the oven to 350°F. Spread 1/2 cup sliced almonds in a single layer on a small rimmed baking sheet. Toast for 8 to 10 minutes, stirring once halfway through, until the almonds are fragrant and lightly golden at the edges.

Transfer the almonds to a plate and let them cool completely. Do not add warm almonds to the ice cream, because they can soften the churned base and encourage melting.

Step 2: Make the cherry ripple

In a small saucepan, combine 2 cups pitted sweet cherries, 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice, and 1 pinch fine sea salt. Set the pan over medium heat and cook for 6 minutes, stirring often, until the cherries release their juices and the sugar dissolves.

In a small bowl, stir together 1 teaspoon cornstarch and 1 tablespoon cold water until smooth. Add this slurry to the cherry mixture and continue cooking for 1 to 2 minutes, stirring constantly, until the syrup looks glossy and lightly thickened. The finished cherry ripple should be syrupy, not watery; this helps prevent icy pockets in the ice cream.

Transfer the cherry mixture to a shallow bowl and refrigerate until completely cold, at least 1 hour. For faster cooling, place the bowl over an ice bath and stir occasionally for 15 to 20 minutes before refrigerating.

Step 3: Warm the cream, milk, sugar, and salt

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 2/3 cup granulated sugar, and 1/4 teaspoon fine sea salt. Warm over medium heat, stirring often, until the sugar dissolves and the dairy reaches 165°F to 170°F on an instant-read thermometer. The mixture should be steaming, but it should not boil.

While the dairy warms, place 5 large egg yolks in a medium heatproof bowl and whisk until smooth. Set a fine-mesh strainer over a clean bowl or large liquid measuring cup so it is ready for the cooked custard.

Step 4: Temper the egg yolks

Slowly ladle about 1 cup of the hot cream mixture into the egg yolks while whisking constantly. Add the hot liquid gradually so the yolks warm gently instead of scrambling. Once the yolk mixture is warm and loosened, pour it back into the saucepan with the remaining cream mixture, whisking as you pour.

Switch to a heatproof spatula or wooden spoon. This gives you better contact with the bottom and corners of the pan, where custard can thicken quickly.

Step 5: Cook the custard base

Cook the custard over medium-low heat, stirring constantly and scraping the bottom of the pan, until it reaches 175°F to 180°F. This usually takes 4 to 6 minutes. The custard should lightly coat the back of a spoon; if you run a finger through the coating, the line should stay clear.

Do not let the custard boil. If you notice steam rising heavily or the temperature climbing quickly, reduce the heat to low and keep stirring. A slow, gentle cook gives the ice cream its smooth, velvety texture.

Step 6: Strain, flavor, and chill the base

Immediately pour the cooked custard through the fine-mesh strainer into the clean bowl or measuring cup. Stir in 2 tablespoons amaretto liqueur, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract.

Cool the custard quickly by placing the bowl over an ice bath and stirring for 10 to 15 minutes, then cover and refrigerate until very cold, at least 4 hours or up to 24 hours. For the best churn, the base should be 40°F or colder before it goes into the ice cream maker.

Step 7: Churn the ice cream

Pour the cold custard base into your ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes. The ice cream is ready when it looks thick, creamy, and similar to soft serve.

Keep the chilled cherry ripple and cooled toasted almonds ready nearby. If your kitchen is warm, place your storage container in the freezer while the ice cream churns so it helps the layers set quickly.

Step 8: Layer, ripple, and freeze

Spoon one-third of the churned ice cream into a freezer-safe 1-quart container. Dollop one-third of the cold cherry ripple over the top and sprinkle with one-third of the toasted almonds. Repeat the layers two more times.

Use a butter knife or skewer to gently swirl through the layers 3 to 4 times. Do not overmix; a few bold ribbons of cherry are more beautiful and flavorful than a fully blended pink base. Press parchment paper or plastic wrap directly onto the surface, cover tightly, and freeze for 3 to 4 hours, or until scoopable-firm.

Step 9: Scoop and serve

For the best texture, let the ice cream sit at room temperature for 5 to 8 minutes before scooping. Serve in chilled bowls or waffle cones, with extra toasted almonds scattered over the top if you like more crunch.

Pro Tips

• Use ripe, flavorful cherries: Since cherries are a main flavor, choose fruit that is sweet, juicy, and deep red. If using very mild cherries, add an extra 1 teaspoon lemon juice to brighten the ripple.
• Keep the amaretto measured: Two tablespoons gives a lovely almond liqueur flavor and helps keep the ice cream scoopable. More alcohol can prevent the ice cream from freezing firmly.
• Chill everything thoroughly: A cold custard base and cold cherry ripple churn faster and create a smoother final texture.
• Toast the almonds until fragrant: Toasting deepens the nutty flavor and makes the almond notes taste more sophisticated.
• Layer instead of stirring: Folding the cherry mixture directly into the churned ice cream can turn the whole batch pink and soften it too much. Layering creates prettier ribbons and better texture.

Variations

• Dark Chocolate Cherry Amaretto: Add 3 ounces finely chopped dark chocolate during the last 2 minutes of churning for a cherry-almond-chocolate combination.
• Roasted Cherry Version: Instead of simmering the cherries, roast them with the sugar, lemon juice, and salt at 400°F for 15 to 18 minutes, then thicken the juices briefly in a saucepan with the cornstarch slurry.
• Alcohol-Free Amaretto Style: Replace the 2 tablespoons amaretto liqueur with 2 tablespoons whole milk and increase the almond extract to 1/2 teaspoon total. The flavor will be almond-forward without alcohol.

Storage & Make-Ahead

Store Cherry Amaretto Ice Cream in an airtight freezer-safe container with parchment paper or plastic wrap pressed directly against the surface. It is best within 1 week for the creamiest texture, though it will keep for up to 2 weeks. To make ahead, prepare the cherry ripple and custard base up to 24 hours before churning; keep both refrigerated and stir the custard well before adding it to the ice cream maker. If the ice cream freezes very hard, let it rest at room temperature for 8 to 10 minutes before scooping.

Nutrition (per serving)

Calories: 415 kcal | Carbs: 33g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Fiber: 1g | Sugar: 31g | Sodium: 100mg | Cholesterol: 200mg