Sweet Cherry Ice Cream (Williams Sonoma)

Ingredients

3 cups (750ml) half-and-half

6 egg yolks

1 cup (250g) sugar

Pinch of salt

2 cups (303g) pitted and halved fresh ripe cherries

1 tsp. vanilla extract

Directions

This recipe is made with sweet red cherries that, by the time they are fully ripe, assume a decidedly black hue. Look for the big, juicy Bing variety, which boasts deep cherry flavor. For a double-cherry flavor whammy, you can make a simple cherry sauce to drizzle over the ice cream. In a saucepan, combine cups (455g) whole pitted cherries with 1 cup (250g) sugar, ½ cup water and 1 split vanilla bean ) Simmer for about 15 minutes, then let the sauce stand for at least 1 hour so the flavors meld. Remove the vanilla bean before serving.

In a medium saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface, about 4 minutes.

In a large heatproof bowl, whisk together the egg yolks, sugar and salt until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the cherries and vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally Refrigerate until chilled, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice crean to a chilled container, cover and freeze until firm, 3 to 4 hours. Makes about 1 quart (1l).

Williams-Sonoma Kitchen

2002 Williams-Sonoma, Inc. San Francisco.CA 94109