You can use a few drops of pure, top-quality almond extract in lieu of the plum oil. Add a few drops to taste, a little at a time. It’s a very strong flavor so proceed cautiously. Next time I make this, I’m going to use less of the sour cherries and fold in some salted candied almonds instead of scattering a few of them over each plate of dessert. Since spring is just around the corner (j’éspere…) I look forward to serving this ice cream, sans the sour cherries but alongside a plum tart, apricot and raspberry crisp, or with a ladle of warm cherry compote instead. The bitter almond flavor is pretty super with any stone fruit or berries. And, of course, chocolate.