Candied Cherries

Directions

1. 1
   Remove the stems and pit the cherries.
2. 2
   Heat the cherries, water, sugar, and lemon juice in a large, nonreactive saucepan or skillet until the liquid starts to boil.
3. 3
   Turn down the heat to a low boil and cook the cherries for 25 minutes, stirring frequently during the last 10 minutes of cooking to make sure they are cooking evenly and not sticking.
4. 4
   Once the syrup is reduced to the consistency of maple syrup, remove the pan from the heat, add the almond extract, and let the cherries cool in their syrup.
5. 5
   Drain the cherries in a strainer for about 1 hour (reserve the syrup for another use).
6. 6
   Coarsely chop the drained cherries and fold them into 1 quart (1 liter) of ice cream as you remove it from the machine.
7. 7
   Candied Cherries can be kept in the refrigerator for up to 2 weeks.