• 150 ml (¼ pint) milk
  • 50 g (2 oz) ground almonds
  • 1 egg
  • 1 egg yolk
  • 75 g (3 oz) caster sugar
  • 2–3 drops almond essence
  • 500 g (1 lb) red cherries, pitted, or cherry compôte
  • 25 g (1 oz) slivered almonds
  • 150 ml (¼ pint) double cream

Pour the milk into a small saucepan and stir in the ground almonds. Bring to the boil, then set aside.

Put the egg and the yolk into a heatproof bowl with the sugar and beat until pale and thick. Pour on the milk and almond mixture. Place the bowl over a pan of gently simmering water and stir until thick. Stir in the almond essence and leave to cool.

Purée the cherries in a food processor or blender (or use cherry compôte), then stir into the custard.

Toss the slivered almonds in a heavy pan over a low heat to toast them. Leave to cool.

Whip the cream until it forms soft peaks. Fold the whipped cream into the cherry mixture.

Transfer the mixture to a freezer container, cover and freeze until firm, beating twice at hourly intervals. Stir the slivered almonds into the mixture at the last beating. (If using an ice-cream machine, pour the cherry mixture into the machine, add the cream, churn and freeze. Once frozen, fold through the slivered almonds.) Serve the ice cream in individual glasses.

Like This? Try These
More on Food