About a week ago I made some cherry sorbet, which I kept in the freezer until today due to a cold spell in the weather. I opted for kirsch instead of almond extract. (I only found almond oil at the health food store, which I guess is not the same thing.) With hindsight that was a mistake as there's a sharp ethanol "sting" to the ice cream at least for the first one or two spoonfuls.
Source: The Perfect Scoop from David Lebovitz
2 pounds (1 kg) cherries
1 cup (250 ml) water
3/4 cup plus 2 Tbsp (180 g) sugar
1 tsp freshly squeezed lemon juice
1/8 tsp almond extract or 1 tsp kirsch
Stem the cherries and remove the pits. In a medium, nonreactive saucepan warm the cherries over medium heat with the water, sugar and lemon juice until they start becoming juicy. Cook for 10 to 15 minutes, stirring occasionally, until the cherries are very and cooked through. Remove from the heat and let stand until they reacj room temperature. Purée the cherries and their liquid with the almond extraxt or kirsch in a blender until smooth. Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's instructions.