You will need a 4-quart/liter saucepan, 3 medium bowls, a whisk, a ladle, a wooden spoon (or the equivalent) and a fine mesh strainer. Have these to hand, as custard making isn’t easily stopped once you’ve started.

To make the process flow more easily, set the pan on the stovetop and place the strainer over the bowl you intend to chill the custard in.

Stem and pit the cherries using a cherry pitter or the side of a chef’s knife. Put the pitted cherries into a medium bowl. Once all the cherries are pitted, tear them roughly in half, double checking for pits.

Pour the Amaretto into the cherry bowl. Set aside.

Separate the eggs, leaving the yolks in the second medium bowl. The whites may be refrigerated for a few days or frozen.

Add the sugar to the yolks and whisk until blended and thick. Leave bowl near stove.

Pour cream and milk (or half and half) into the saucepan. Heat to low boil. Once the milk is boiling, turn the heat down a bit.

Whisking the egg/sugar mixture continuously to prevent curdling, ladle a small amount of the hot milk mixture into the egg/sugar mix, whisking all the while. Once the milk is integrated into the egg, add more milk. When the egg mixture thins, add the rest of the milk, whisking constantly.

Pour egg/milk mixture back into the pan. Turn the heat down to medium. Switch to stirring with the wooden spoon. Stir what is now custard until it thickens enough to “coat the spoon.” This will happen quickly–usually within three to five minutes. Test by for doneness by running your finger through a spoonful of the custard. If the track left by your finger doesn’t immediately fill with custard, it’s ready.

Pour the custard through the fine mesh strainer into the bowl. Add the cherries now (or not, as you prefer). Cover the bowl with plastic wrap and refrigerate, 12-24 hours.

Once the chilliing time has elapsed, either spoon the custard into ramekins, cover, and freeze, or pour custard into your ice cream maker and follow machine’s instructions.

Cherry ice cream will keep about two weeks, but it’s unlikely to last that long.

Notes:

The dairy may be any combination of milks: whole milk and skim, nondairy milks, etc. But using anything less than whole milk will give an icier result.

Egg whites may be frozen in a plastic ziploc style bag or freezer-proof storage. Be sure to label it. I use up egg whites by pouring them atop freshly cooked rice.

Instead of Amaretto, try peppermint extract, vanilla extract, hazelnut extract, or cherry liqueur.

If you are using cherries, check for pits.

This recipe works with other fruits. Substitute 3/4 cup prepared blueberries, peaches, plums, raspberries, strawberries, etc. Depending on the fruit you use, you may need to pit, peel, skin, or otherwise prepare the selected fruit, but the minimal labor will repay you with a wonderful ice cream.