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Almond, chocolate, sour cherry ice cream

Submitted by Alistair Kwan
  • 1 pt sour cherries
  • 1 C sugar
  • 1 t pectin powder
  • 1 C almonds
  • 1 C water
  • 1 egg yolk
  • 1 T cornstarch or rice flour
  • 1/4 t salt
  • 1 pint cream
  • dark chocolate, preferably bitter
Soak the almonds in the water overnight (or two nights). Purée, then strain in a cheesecloth. Set the almond meal aside for baking something else. Bring the almond milk just to a boil, and blend with the yolk, cornstarch and salt, tempering. Return to heat to thicken, then remove to cool. Stir in the cream. Taste; add almond essence if needed. Refrigerate. Stone and purée the cherries, and bring to a boil with the sugar. Sprinkle the pectin over, boil a minute more, let it cool to a thin jam, then refrigerate. Don’t bother to skim: the foam will disappear into the ice cream later. A day of chilling later, chop as much chocolate as your ice cream needs while the almond custard churns in an ice cream maker with about half of the cherry jam. Include all foam that may be on the jam so you will have only clear jam for cherry ripples later. Layer in a storage or serving container with the rest of the cherry jam and the chocolate. Freeze to set. Kipferl to use up the almond meal and egg white: rub the almond meal into butter with sugar and flour and cornstarch or rice flour, then bind with the egg white. Shape into crescents and bake at 350 deg F. Coat in confectioners' sugar while still hot. Or macaroons: beat the almond meal and egg white with sugar and shredded coconut. Form balls or tetrahedra, bake at 300 deg F. Coat with dark chocolate when cool.