David Lebovitz, you are my new hero. Not just for writing a book as wonderful as The Perfect Scoop and including gorgeous photos, but for being generous enough to make most of them available on Google Books (click to link to a web version of almost the entire book).
I've made a lot of ice cream over the years, but this recipe leaves almost all of them in the dust. J said it's one of the best ice creams he's ever tasted, bar none. Part of the ice cream's allure is that it has intense flavors both of fresh toasted almond and candied almond (marzipan). Juicy, gooey, slightly tangy candied cherries offset the sweetness of the ice cream and varied sized chunks of toasted almond add freshness and crunch.
Gratuitous second shot. And a confession: this ice cream was a lot of work. I don't shy away from complicated recipes, but I strongly warn beginning ice cream makers away from this recipe. The end result was more than worth it, but I was very busy all afternoon and had to wash a lot of dishes along the way. Just to give you an idea: the almonds are toasted, half are chopped coarsely and the other chopped finely, the cherries are cooked in sugar and then chilled and drained, some of the almonds are steeped in hot milk, then the milk is strained and cooked with eggs and cream into a thick custard, everything is chilled in an ice bath and then refrigerated, and only then does the ice cream maker even come into the picture. If you are not a diligent cook who cleans as she cooks, you might just go insane! On the plus side, the recipe makes over a quart so I won't have to be doing this again for awhile. But I've already picked out my next ice cream: Salted Butter Caramel Ice Cream!
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