Place the cream, milk, sugar, vanilla seeds, and honey in a small saucepan. Heat gently until the sugar has dissolved. Just as the cream comes up to the boil, remove from the heat and stir in a pinch of salt. Pour into a ceramic or glass jug and set aside to cool to room temperature. Cover with cling film and chill for several hours or overnight. Once the cream is icy cold, churn in an ice cream maker as per the manufacturer’s instructions.For the almonds, dry fry on a medium heat for several minutes until the almonds release their distinctive nutty aroma and turn golden. Watch carefully as the flakes are very thin and tend to scorch easily. Set aside to cool and crisp up.To finish, fold the toasted almond flakes and cherries into the churned ice cream and spoon into an ice cream container or loaf tin. Cover tightly with foil and freeze until firm. If you do not have an ice cream maker, pour into a freeze-proof container and beat every hour to break up the ice crystals. Repeat this process several times and then freeze until firm. Remove the ice cream from the freezer 10 minutes before serving to soften slightly. Drizzle with reserved cherry syrup and a few extra sweet cherries nestled on top.If you prefer a soft serve kind of texture, enjoy directly after churning.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
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