Sundae Of Stone Fruit

• Kirsch Ice Cream
• 2 cups heavy cream
• 1/2 cup sugar
• 2 tablespoons 2 teaspoons kirsch
• Almond Syrup, Candied Almonds, Assembly
• 1 cup sugar
• 1 1/2 cup cups water
• 1/2 cup almonds with skins
• 1 1/2 cups cherries or apricots, pitted, halved or sliced
• 1 tablespoon finely grated lemon zest
• optional drops almond extract

1. Whisk all the ingredients until the sugar has dissolved.
2. Freeze in your ice cream maker according to the manufacturer's directions.
3. Roughly chop the almonds.
4. Simmer and stir sugar and water until the sugar starts to dissolve. Add the almonds and keep at a low simmer for about 4 minutes.
5. Remove from heat and let sit for 15 minutes.
6. Strain the syrup and pour it over the cherries or apricots. Add lemon zest and if you have it and would like a stronger almond flavor, a few tiny drops of almond extract. Stir and set aside.
7. Return the almonds that were simmered in the syrup to a heavy saucepan set over medium heat. Optionally add a pinch of salt. Stir constantly until the almonds caramelize and smell irresistible. Remove from heat, remove the almonds from the pan and soak the pan!
8. To assemble put some candied almonds into the bottom of a glass or bowl. Spoon scoops of ice cream on top and finish with the fruit that has soaked in syrup.

cream, heavy cream, sugar, teaspoons kirsch, almond syrup, sugar, water, almonds, cherries, lemon zest

Taken from food52.com/recipes/12229-sundae-of-stone-fruit (may not work)