Roughly chop the Dried Tart Cherry (1 cup). Combine the cherries and Amaretto (1/4 cup) in a small bowl and set aside for one hour to plump.
In a large bowl combine the Granulated Sugar (1 cup) and Large Egg (3). Beat for 2 to 3 minutes until thick and pale yellow.
Beat in the All-Purpose Flour (1 tablespoon).
In a medium saucepan, heat the Half and Half (1 1/2 cup) to a simmer. Do not boil.
With the beaters on a medium speed, add the hot half and half into the egg mixture in a steady stream. Beat until combined.
Pour the egg mixture back into the saucepan and heat over medium heat, stirring constantly until mixture thickens.
Pour the mixture through a strainer into a large clean bowl. Stir in the Heavy Cream (1 cup), the cherries mixture, and Almond Extract (2 teaspoon).
Cover with plastic wrap and refrigerate until well chilled, at least two hours.
Preheat oven to 350 degrees F (180 degrees C).
Lay the Sliced Almonds (1/2 cup) in a single layer on a baking sheet. Bake for 6 to 7 minutes until lightly browned. Set aside and cool.
Stir the chilled custard then freeze according the the instructions on your ice cream maker. Just before the ice cream is finished, add the almonds and continue to churn until thoroughly combined. Ice cream will be soft, but ready to eat.
For firmer ice cream, transfer it to a freezer safe container and freeze for 2 hours.