Cherry Pops

Ingredients:

• 340 g frozen cherries
• 3 tablespoons of sugar
• 1 tbsp. freshly squeezed lemon juice
• 3/4 cup sour cream
• 2/3 cup condensed milk with sugar
• 1/4 tsp almond extract
• A pinch of salt
• 1/4 cup almonds

Preparation:

1. Combine the cherries, 1/4 cup water, and sugar in a small saucepan and bring to a boil over medium heat. Cook, mashing the berries occasionally to create a syrup with cherry chunks, for about 8 minutes. Let cool, then add the lemon juice. Meanwhile, combine the sour cream, condensed milk, almond extract, and salt in a bowl.
2. Fill 6 popsicle molds about a quarter full with the cherry mixture. Wipe away any drips from the insides of the molds with a paper towel to ensure even layers. Freeze until just set, about 30 minutes. Repeat with the sour cream mixture, filling the molds about halfway; freeze again. Add the remaining cherry mixture and freeze, then top with the remaining sour cream mixture; insert wooden sticks and freeze until completely set, about 2 more hours.
3. Meanwhile, preheat the oven to 350°F (175°C). Place the almonds on a baking sheet and toast until golden brown, 7-10 minutes. Let cool, then chop.
4. To release the ice cream from the molds, briefly run them under running hot water. Press the almonds into the bottom of the ice cream.