MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Ice Cream
 Categories: Desserts, Icecream
      Yield: 2 Quarts
 
  3 1/2 c  Sugar
  2 1/2 c  Cherries; stemmed; pitted,
           -and quartered
    1/3 c  Good-quality brandy or
           -Cognac
      3 c  Heavy cream
      3 c  Milk
      2    Vanilla beans; split
           -lengthwise
     12    Egg yolks
 
  Prepare the cherries and ice cream custard the day before making the
  ice cream.
  
  To macerate the cherries:
  
  In a medium saucepan, combine 2 c of the sugar with 2 c of water.
  Bring to a simmer, stirring to dissolve sugar. Add the cherries, and
  simmer 5 minutes. Remove from heat, and transfer cherries and syrup
  to a bowl. Stir in brandy. Cover and refrigerate overnight.
  
  To prepare the ice cream custard:
  
  In a medium saucepan, combine the heavy cream, milk, vanilla beans,
  and remaining sugar. Heat until just beginning to steam, stirring to
  dissolve the sugar. Remove from heat. In a separate bowl, whisk the
  egg yolks until well combined. Add a ladleful of the hot milk mixture
  to the eggs while whisking vigorously, to warm and temper the yolks.
  Add the warmed yolks to the hot milk mixture, and return the pan to
  medium heat. Stir until the mixture is thick enough to coat the back
  of a spoon, about 5 minutes; immediately pour it through a fine
  strainer into a clean container. Remove the vanilla beans from the
  strainer, and scrape the pulp from the vanilla beans into the
  custard. Cover the container, chill in a bowl of ice water and
  refrigerate overnight.
  
  To finish the ice cream:
  
  Place a strainer over a bowl and drain the syrup from the cherries.
  Set the cherries aside, and discard the syrup or reserve for another
  use. Freeze the chilled custard in an ice cream maker according to
  the manufacturer's instructions. Remove the ice cream from the
  machine while it is still slightly soft. Using a rubber spatula, fold
  in the cherries. Cover ice cream, and place in a freezer for a few
  hours or until completely firm.
  
  Recipe by New York Times, 7/8/98
 
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