Finely grind the pistachios and 1/4 cup of sugar into a fine powder using a food processor.

Strain custard into a medium sized bowl. Add cream and almond extract. Refrigerate 8 hours or overnight.

Stir chilled mixture and freeze in ice cream maker according to manufacturers instructions. Add cherries when the mixture has started to freeze or according to your makers instructions.

Pour ice cream into a freezer proof container, place a piece of wax paper over the top. Should be consmed within a week.

*Preferably organic

**Preferably cage free, vegetarian fed