CHERRY ICE CREAM

MAKES ABOUT 1 QUART

FRESH, frozen, or canned cherries all work well in the recipe, so you
can enjoy this classic ice cream any time of the year.

¾ cup sugar
3 large egg yolks
1 tablespoon all-purpose flour
1 cup half-and-half
¾ pound fresh or frozen Bing cherries, pitted and chopped, or one 16-ounce
can pitted sweet cherries, drained and chopped
¼ cup cherry syrup
1½ cups heavy cream

In a medium mixing bowl, beat the sugar into the egg yolks until thickened
and pale yellow. Beat in the flour and set aside.

Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly
beat the hot half-and-half into the eggs and sugar. Pour the entire mixture
back into the pan and place over low heat. Stir constantly with a whisk or
wooden spoon until the custard thickens slightly. Be careful not to let the
mixture boil or the eggs will scramble. Remove from the heat and pour the
hot custard through a strainer into a large, clean bowl. Allow the custard
to cool slightly, then stir in the chopped cherries, cherry syrup, and cream.
Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHERRY BANANA ICE CREAM Slice 1 large banana into ¼-inch pieces.
Toss with 2 tablespoons sugar and 2 tablespoons brandy or banana liqueur.
Let macerate at least 2 hours. Add this mixture to the custard along with
the cherry syrup. Proceed with the recipe as directed.

CHERRY CANDY BAR ICE CREAM Add ½ cup chopped chocolate-covered
peppermint candies to the machine when the ice cream is semifrozen. Allow
the machine to mix in the candy. Proceed with the recipe as directed.

CHERRY CORDIAL ICE CREAM Substitute ¼ cup cherry brandy or cherry
liqueur for the cherry syrup. Proceed with the recipe as directed.

CHERRY PIE ICE CREAM Add ¼ teaspoon almond extract along with the
cherry syrup. Add ½ cup crumbled sugar cookies or baked pie crust to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the cookies. Proceed with the recipe as directed.

CHERRY SEED ICE CREAM Add ½ cup chopped unsalted sunflower seeds
to the machine when the ice cream is semifrozen. Allow the machine to
mix in the seeds. Proceed with the recipe as directed.

CHOCOLATE-COVERED CHERRY ICE CREAM Swirl ½ cup chocolate
syrup or chocolate sauce into the finished ice cream. Take care not to
overswirl or the chocolate will “melt” into the ice cream. Streaks of
chocolate should be visible. Serve immediately or freeze until firm.