The first step was to make candied cherries by simmering cherries, sugar, lemon juice, and water together. They cooked for about 30 minutes until the cherry liquid reduced and became syrupy.
For the ice cream base, the recipe called for making a custard with egg yolks, sugar, heavy cream and milk that had been steeped with chopped almonds to give an almond flavor in the custard. But since my 3-year old is allergic to nuts, I skipped that step and instead used imitation almond extract. Then after chilling the mixture overnight, I churned it in my ice cream maker, and added the strained and chopped candied cherries during the last few minutes of churning.
Let me just say that once I tasted this ice cream, I instantly fell in love with it. And so did my husband. I must have made it at least 5 times during my last month of pregnancy! This is definitely at the top of my list of favorite ice cream recipes!