Place the cherry, strawberry, raspberries, sugar and ¼ cup (60ml) water in a saucepan over medium heat. Cook, stirring occasionally, for 2 mins or until sugar dissolves. Increase heat to medium-high and cook, stirring occasionally, for 15 mins or until cherry softens and mixture reduces by half. Set aside to cool. Transfer to a blender and blend until smooth.
Combine the cream, milk, vanilla and almond essence in a large saucepan over medium-low heat. Bring to a simmer. Remove from heat.
Use an electric mixer to beat the egg yolks and extra sugar in a bowl until thick and pale. Gradually stir in cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 8-10 mins or until the custard coats the back of a spoon. (Alternatively, stir until custard reaches 80°C on a sugar thermometer.) Set aside for 1 hour to cool.
Reserve one-quarter of the cherry puree. Stir remaining cherry puree into the custard mixture. Pour into a shallow metal container. Cover with foil. Place in the freezer for 3 hours or until firm.
Roughly break up the ice cream with a metal spoon. Transfer to a food processor and process until smooth. Return ice cream to the container. Cover with foil and place in the freezer for 3 hours or until firm.
Spoon into serving bowls. Serve immediately with reserved cherry puree.