Categories: Dessert
Ingredients
- 2 to 2 1/2 cups maraschino cherries, drained and chopped
- 3 cups whole milk
- 1 3/4 cups sugar
- 1/4 tsp kosher salt
- 4 large eggs
- 2 1/2 cups heavy whipping cream
- 2 tsp vanilla extract
- 1/2 to 1 tsp cherry extract
Directions
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Place cherries on several layers of paper towels and pat dry. Let stand for 30 minutes. Transfer to a parchment paper-lined baking sheet, and place in freezer.
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In a large heavy-bottomed saucepan, bring milk, sugar and salt to a low boil over medium heat, whisking constantly. Remove from heat.
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In a medium bowl, whisk together eggs. Add 1 cup hot milk mixture to eggs in a slow, steady stream, whisking constantly. Whisk egg mixture into remaining hot milk mixture in pan. Cook milk mixture over medium-low heat, whisking constantly, until mixture is thickened and coats the back of a spoon, 8-10 minutes. Pour mixture into a large bowl, and let cool to room temp, stirring frequently. Cover with plastic wrap, pressing directly on surface of custard to prevent a skin from forming. Refrigerate until very cold, 5 to 6 hours.
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In a large bowl, stir together cold custard, cream and extracts. Pour mixture into an ice cream maker, and freeze as directed. Gently fold cherries into ice cream mixture. Transfer ice cream to a freezer-safe container, and freeze until firm before serving, at least 2 hours.