Vanilla-Almond Ice Cream with Cherries and Pistachios

• 6 large egg yolks
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup sugar
• 3/4 teaspoon kosher salt
• 1 vanilla bean, split lengthwise and seeds scraped
• 1/2 teaspoon pure almond extract
• 3/4 cup fresh cherries, pitted and halved
• 1/4 cup shelled pistachios, coarsely chopped

1. Set a medium bowl in a large bowl of ice water.
2. In another medium bowl, beat the egg yolks until pale, 1 to 2 minutes.
3. In a medium saucepan, whisk the cream with the milk, sugar, salt and the vanilla bean and seeds.
4. Bring to a simmer, whisking, until the sugar is completely dissolved.
5. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture into the saucepan.
6. Cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 12 minutes; dont let it boil.
7. Strain the custard through a medium-mesh strainer into the bowl set in the ice water; discard the vanilla bean.
8. Let the custard cool completely, stirring occasionally.
9. Stir in the almond extract.
10. Pour into a large resealable freezer bag and seal, pressing out the air.
11. Lay the bag flat in the freezer and freeze until firm, at least 8 hours or overnight.
12. Working quickly, in batches if necessary, transfer the frozen custard to the bowl of a food processor.
13. Pulse at 5-second intervals until smooth.
14. Transfer the custard to a chilled 9-by-4-inch metal loaf pan and fold in the cherries and pistachios.
15. Cover with plastic wrap and freeze until firm, about 6 hours or overnight.

egg yolks, heavy cream, milk, sugar, kosher salt, vanilla bean, almond, fresh cherries, pistachios

Taken from www.foodandwine.com/recipes/vanilla-almond-ice-cream-cherries-and-pistachios (may not work)