Three things taste like almonds in this ice cream: the almond-infused custard with a faint hint of almond extract, the toasted almonds themselves, and the candied cherries.
The cherries from the jar, we feared, were not the sour cherries that the recipe called for so a lemon was hastily grated and squeezed into the syrup to up the tangy ante. It turned out that yes Morello Cherries are indeed sour cherries, but the extra zing only made this ice cream vanish from the bowl ever faster.
Recipe credit to David Lebovitz in that lovely ice cream book of his, The Perfect Scoop.
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