Active Time

　　20 min

　　Total Time

　　4 hr

　　Almond extract deepens the flavor of fresh cherries in this summertime treat.

　　

Ingredients

Makes 5 cups

　　

For gelato:

1/2 vanilla bean, halved lengthwise

　　3 1/2 cups whole milk

　　1/2 cup turbinado sugar such as Sugar in the Raw

　　2 tablespoons cornstarch

　　

For cherries:

1/2 pound bing cherries (1 1/2 cups; do not substitute frozen), pitted

　　2 tablespoons turbinado sugar

　　1 teaspoon pure almond extract

　　1 teaspoon pure vanilla extract

　　

Equipment:

an ice cream maker

　　

Make gelato:

Step 1

Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan. Add milk and a pinch of salt and bring just to a boil, then remove from heat.

　　

Step 2

Meanwhile, whisk together sugar and cornstarch, then add 1/2 cup hot milk, whisking until smooth. Whisk into milk in saucepan. Bring to a simmer, whisking, then simmer, whisking, 3 minutes. Immediately pour through a fine-mesh sieve into a metal bowl set in an ice bath. Cool to room temperature, stirring occasionally, about 10 minutes.

　　

Step 3

Remove from ice bath and chill, covered, 1 hour.

　　

Prepare cherries:

Step 4

Pulse cherries, sugar, and extracts in a food processor until finely chopped, then chill, covered, 1 hour.

　　

Make ice cream:

Step 5

Stir cherries with their juices into gelato mixture and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 2 hours.