Sour Cherry Frozen Yogurt

• 1 pound (450 g) fresh sour cherries (about 3 cups, measured unpitted)
• 3/4 cup (150 g) sugar
• 1 cup (240 g) plain whole-milk yogurt (see Note)
• 2 drops almond extract

1. Stem and pit the cherries.
2. Put them in a medium, nonreactive saucepan with the sugar.
3. Cover, bring to a boil, then lower the heat and simmer for 5 minutes, stirring frequently to encourage the juices to flow, until the cherries are tender and cooked through.
4. Remove from the heat and let cool to room temperature.
5. Puree the cooked sour cherries and any liquid in a blender or food processor with the yogurt and almond extract until smooth.
6. Chill for 2 hours, then freeze in your ice cream maker according to the manufacturers instructions.
7. Make Sour Cherry Profiteroles by filling Profiteroles (page 232) with Sour Cherry Frozen Yogurt and topping them off with a few Sour Cherries in Syrup (page 185) and a scribble of Lean Chocolate Sauce (page 165).

sour cherries, sugar, milk, drops almond

Taken from www.epicurious.com/recipes/food/views/sour-cherry-frozen-yogurt-379874 (may not work)