Cherry-Kirsch Ice Cream

Serves: 5
Total Calories: 424


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.

Nutritional Facts:

Serves: 5
Total Calories: 424
Calories from Fat: 251

This Cherry-Kirsch Ice Cream recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.

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