Chunky black cherry ice cream

5 servings

Ingredients

Quantity	Measure	Ingredient
2	cans	Sweet dark cherries in extra heavy syrup -- 17 ounce each
4		Egg yolks
½	cup	Sugar
1	cup	Milk
1	cup	Heavy cream

Directions

Drain the cherries, reserving ¾ cup of the syrup. Combine the reserved syrup and half the cherries in a food processor and coarsely puree. Transfer the mixture to a 2 qt microwave casserole and cook, uncovered, at full power until slightly thickened, 10 minutes. Cool to room temperature, then cover and refrigerate. Cut the remaining cherries in half, place in a bowl, then cover and refrigerate. Using an electric mixer, cream the egg yolks and sugar together in a mixing bowl until thick and light. Combine the milk and cream in a microwave safe 6 cup casserole and cook, uncovered, for 2 minutes. With the mixer running on low speed, slowly add the milk mixture to the egg yolk mixture, stirring until smooth. Return the mixture to the 6 cup casserole. Cook, whisking once a minute, until the custard is thick and coats the back of a spoon, 2 minutes. Do not overcook. Allow the custard to cool to room temperature. Then refrigerate it, loosely covered, until well chilled, a minimum of 3 hours. Stir the cooked and uncooked cherries into the chilled custard, and freeze in an ice cream maker according to the manufacturer's Recipe By : New Basics Cookbook From: Meg Antczak Date: 10-19-95 (20:41) (159) Fido: Cooking