Instructions
Combine the cherries and almond extract in a bowl, mix and set aside. Place the milk, cream and vanilla bean in a small saucepan and cook over medium heat until the liquid is hot and bubbles have formed around the sides of the pan. Set aside to cool. Beat the eggs, egg yolks and sugar together with an electric mixer set at medium speed until the mixture is thick and pale (). Gradually add the milk mixture to the egg mixture, stirring to blend ingredients to a uniform color. Remove the vanilla bean (but scrape out as much of the seeds as possible into the pan). Heat the mixture, stirring frequently, until it has thickened, but do not let the mixture come to a boil. Remove the pan from the heat and let the mixture cool. Stir in the cherries, including any liquid. Freeze in an ice cream maker according to manufacturer’s instructions. Makes about 1-quart