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Cherry Custard Ice Cream
(Makes about 1 quart)
2 egg yolks
3/4 cup sugar
1 cup whole milk
1 (14 ounce) can pitted sweet cherries in syrup
1-1/2 cups whipping cream
1 tablespoon vanilla
In a bowl, whisk together the egg yolks and sugar
until thick and pale yellow.
until thick and pale yellow.
Set aside.
In a medium saucepan over medium low-heat, bring milk to a simmer.
Very slowly, whisk the milk into the egg mixture.
Return the entire mixture back into the saucepan.
Cook over low heat, stirring constantly until the mixture begins to thicken.
Be careful not to let it boil or the eggs will curdle and resemble scrambled eggs.
Strain the mixture into a large bowl. Cool to room temperature.
In a food processor or blender, puree the cherries and syrup until almost smooth.
Stir cherries, whipping cream, and vanilla into the milk mixture.
Cover and refrigerate several hours or until completely cold.
Transfer to an ice cream maker and freeze according to manufacturer's instructions.
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