2 c. pitted cherries, quartered
½ - ¾ c. sugar, depending on how sour your cherries are
Splash of water
2 c. almond milk (or any non-dairy milk)
2 T. arrowroot powder
1 t. vanilla extract
½ - 1 t. almond extract (optional)
Few drops red food coloring (optional)
Place 1¼ cup of the pitted cherries and the sugar in a medium saucepan. Add a tiny splash of water and bring to a boil, stirring to mix the sugar and the cherries. Once the cherries are getting soft and yummy and sweet, pour them into a blender and puree.
Pour the puree back into the saucepan and add the almond (or other non-dairy) milk. Bring the mixture back to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Add the vanilla and almond extract (if using). Add red food coloring until you’re happy with the shade of pink/red.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add remaining cherries in the last five minutes of freezing.
Cherry Almond Delight: Definitely use 1 teaspoon almond extract. Add ½ cup sliced, toasted almonds along with the sliced cherries in the last five minutes of freezing.
Cherry Chocolate Chip: Add ¾ cup chocolate chips along with the sliced cherries in the last five minutes of freezing.
Dandy Brandy Cherry: Add ¼ to ½ cup cherry brandy after the ice cream mixture has cooled, but before you freeze it.