Rum cherry ice cream

Yield: 4 Servings

Measure Ingredient
¾ cup Dried cherries
Light rum
2½ cup Half-and-half
½ cup Sugar
4 larges Egg yolks
¼ teaspoon Vanilla extract

From: eastman@... (Sherri Eastman) Date: Thu, 6 Jul 1995 02:17:30 GMT (exerpted from Lee Bailey's Long Weekends) Place the cherries in a bowl and cover with rum. Allow to soak for several hours.

Heat half-and-half and sugar together until sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy and then whisk in ½ cup of the heated half-and-half mixture. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. DO NOT OVERCOOK OR THE CUSTARD WILL CURDLE. Stir in vanilla, allow to cool completely, then chill.

Pour into a commercial ice-cream maker and freeze according to manufacturer's directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency. Makes about 1-¾ pints. Sherri and Dazzle REC.FOOD.RECIPES ARCHIVES


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