Recipe - Rum Cherry Ice Cream

Three fourths cup Dried cherries
Light rum
2 One half cup Halfandhalf
One half cup Sugar
4 lg Egg yolks
One fourth teaspoon Vanilla extract

From: eastman@solstice.jpl.nasa.gov (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 halfandhalf 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 One half cup of the heated halfandhalf mixture. Pour the warmed yolks
back into the halfandhalf 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 icecream 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 1Three fourths pints. Sherri and Dazzle

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