Amarena Cherry Ice Cream with Toasted Almonds
The first time I tasted Amarena cherry ice cream was in Rome, sitting on the steps of a tiny gelateria overlooking the Colosseum. The air was hot, the view spectacular and the gelato, unforgettable. Since then, whenever I make this ice cream, I think of Italian summers. This Amarena Cherry Ice Cream with Toasted Almonds takes me right back to that hot summer in Rome.
Growing up, our favourite end of month treat was a visit to Carvel Ice Cream. There weren’t many flavours, but those that were on offer were enough to drive us dilly with excitement. Vanilla with caramel-nut crunch was my best, my mother, always chose the cherry and almond. I think she’s going to love this recipe.
The texture of this milky Amarena cherry ice cream is smooth and creamy. It’s a simple egg-free vanilla ice cream that couldn’t be easier, that’s to say, if you’re fortunate enough to have an ice cream maker. If you prefer a classic vanilla bean ice cream, leave out the Amarena cherries and almonds and serve with this salted caramel sauce. Being free of preservatives, it’s best to use within a week. It probably won’t last that long!
Amarena Cherry Ice Cream
- 500 ml single cream
- 125 ml full cream milk
- 80 ml (1/3 cup) castor sugar
- 1 vanilla bean, seeds scraped
- 30 ml (2 tablespoons) honey
- a pinch of fine salt
- 50 g almond flakes, toasted
- 35 – 40 g Amarena cherries, drained, plus extra to serve
Place the cream, milk, sugar, vanilla seeds (along with the pod), and honey in a saucepan. Heat gently until the sugar has dissolved. Remove from the heat and stir in a pinch of salt.
Pour the cream mixture into a 2 litre jug or glass mixing bowl and set aside to cool to room temperature. Remove the vanilla bean, cover and chill overnight.
Transfer the chilled mixture to an ice cream maker and churn as per the manufacturer’s instructions.
Fold the toasted almond flakes and cherries through the ice cream and spoon into a loaf tin. Cover with foil and freeze until firm. Drizzle with reserved cherry syrup and a few extra sweet cherries on top.
Cook’s Note: If you prefer a soft serve consistency, serve immediately after churning.
7 Comments. Leave new
Di, I showed my hubby the ice cream, and ordered a machine from Santa! Let’s see if it arrives 25/12/2014.
I’m holding thumbs for you Ivette! A little subliminal advertising should work.
Screaming right along with you, Di! I have never used an ice cream maker, and since i don’t have the patience to churn every hour, I stay away from home made ice cream. But boy, this one has got me thinking again!
Fabulous photos! Off to hunt around in the freezer now for some leftover icecream 🙂
Sometimes the process is just worth it. I have a couple of no-churn recipes coming up that are superbly smooth and every bit as delicious. Stay tuned……
You have to try this. A super easy recipe that will keep your machine churning. No more store bought ice cream. I left out the cherries. Love The crunchy bits of almonds and honey flavour!!
Hi Di! Where can I get Amarena cherries? Would LOVE to try this ice cream! 🙂 I have your book as well and am a huge fan of yours.
Hi Mariette. It’s a wonderful combination of tart, sweet and creamy. I usually find Amarena cherries from good delis or Adriatic. Old town Italy in Pretoria and Melrose Arch also stocks. I hope that helps. They may offer online options too. I hope that helps. If you love cherries, the cherry galette in the book is a seasonal favourite. Compliments of the season to you and your family. Best regards Di