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Vanilla Cherry Ice Cream
From Dorothy McNett's recipes at www.dorothymcnett.com. Use organic milk and heavy whipping cream for the best flavor and color.
3 eggs
2 cups milk
1 cup raw crystalline brown sugar
2 cups heavy cream
2 teaspoons vanilla bean paste (or 1 vanilla bean)
1/4 cup cut up fresh cherries, or dried cherries
2 teaspoons cherry flavored brandy or juice
In glass or ceramic batter bowl, whisk the eggs well, then whisk in the milk and sugar. Cook in the microwave for 2 minutes. Whisk well. Cook another 2 minutes, and whisk well. Cook 1 minute and whisk well. The mixture should be starting to thicken a bit, but not boiling. Do not let it boil. Cook 1 minute more and whisk well, and now the mixture will sort of coat a spoon instead of dripping off. Do not overcook as the mixture will curdle. (Or, whisk the eggs with the milk and sugar in a heavy bottomed saucepan. Cook over medium heat, stirring constantly, about 9-10 minutes or until thickened and mixture coats a spoon. Do not let it come to a boil!) Slowly whisk in the cream and the vanilla. Set aside to cool and then refrigerate for at least 4 hours before freezing. In meantime, soak the cut up cherries or the dried cherries in the brandy or juice. When ready to freeze, add the soaked cherries to the chilled mixture. Freeze in your choice of ice cream maker.
Note: If using a vanilla bean, slice it lengthwise and place both slivers in the cream and let it stand while you prepare the cooked mixture. When ready to add the cream to the mixture, remove the vanilla bean slivers and with the tip of a knife scrape the seeds into the hot custard along with the cream.
Recipe created 1994-08-09.
