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Cherry-Kirsch Ice Cream |
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Print this Recipe 1 1/2 cups black cherries canned, chopped, pitted sweet 1/3 cup kirsch liqueur 2/3 cup sugar 1 vanilla bean 4-inch length, cut in 1/2 -inch lengths 1 1/2 cups milk 1 1/2 cups cream 4 eggs yolk 3 to 4 tablespoons grenadine syrup In small bowl place prepared cherries and kirsch; marinate 1 hour. In food processor or blender, process sugar and vanilla bean until bean is pulverized. In heavy saucepan combine vanilla-sugar with milk and heavy cream over moderate heat and stir until almost to boiling point. In large bowl beat egg yolks until light and thick; pour milk mixture gradually into yolks through a fine sieve, stirring constantly. Return to saucepan and stir over moderate heat until custard coats the spoon. Add cherries, kirsch, and grenadine; cook another 3 minutes. Cool custard covered with round of wax paper; chill for 2 hours. Freeze in ice cream freezer according to manufacturer's instructions. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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