Ingredients
1/2
cup granular sweetener for ice cream or granulated sugar
2
tablespoons cornstarch
1/8
teaspoon salt
2
cups milk
1
cup half-and-half
1
egg yolk
1 1/2
teaspoons vanilla bean paste or vanilla
1/2
cup coarsely chopped drained pitted cherries in heavy syrup (from 15-oz can)
3
tablespoons bourbon
Preparation
In 3-quart heavy saucepan, stir together sweetener, cornstarch and salt with whisk. Gradually stir in milk and half-and-half. Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture thickens slightly. Remove from heat.
In small bowl, beat egg yolk until slightly thickened. Gradually stir in about 1 cup hot cream mixture. Add yolk mixture to remaining hot cream mixture, stirring constantly with whisk. Stir in vanilla. Pour mixture through fine-mesh strainer into large bowl; discard solids. Cool 1 hour, stirring occasionally.
Press plastic wrap on surface of cream mixture; refrigerate 8 to 24 hours. Pour mixture into 1 1/2-quart ice-cream freezer and freeze according to manufacturer’s directions; stir in cherries and bourbon halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
