Ingredients

The following ingredients have 4 Servings
  • 4 egg yolks
  • 2/3 cups granulated sugar
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 1 cup frozen or fresh cherries (pitted (these are for blending))
  • 1/2 cup to 1 cup fresh cherries (pitted and coarsely chopped (these are for adding during churning process))

Instruction

  • Use a mixer to cream yolks and sugar together until light and creamy.
  • Meanwhile; in a large saucepan add whipping cream and whole milk. Heat over medium heat stirring frequently until mixture warms and begins to bubble around the edges {but not boil}. Remove from heat.
  • Temper egg yolk mixture by adding some of the warm milk mixture to the egg yolk mixture.
  • Gradually, pour egg yolk mixture to the milk/cream mixture and stir well to combine.Cook over medium heat until mixture thickens.
  • Remove from heat and allow mixture to cool.
  • Once cooled, transfer yolk/milk mixture to a high-speed blender and add salt, vanilla and 1 cup cherries. Blend mixture on high until cherries are fully incorporated.
  • Transfer mixture to refrigerator to chill completely.
  • Once chilled, add mixture to ice cream maker and follow manufacturer's directions for churning. When churning process is a couple of minutes from being complete, add ½ to 1 cup coarsely chopped cherries.
  • You can enjoy after about 30 minutes in my Cuisinart ice cream maker. Transfer leftover ice cream to a 9 x 5 loaf pan or other freezer safe container and keep in freezer for a couple of weeks.