Cherry Ice Cream, the perfect summer sweet treat
Combine cherries and sugar in heavy large saucepan, stir and let sit for two hours. Bring to boil over medium-high heat; reduce heat to medium-low and simmer until liquid thickens slightly, about 10 minutes. Remove from heat and refrigerate.
Bring the half and half to a simmer in a saucepan. Whisk sugar and yolks in medium bowl to blend well. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Mix in whipping cream and vanilla. Refrigerate until cold, stirring occasionally, about 2 hours.
Add the cream and egg mixture to your ice cream maker and process per the machine's instruction. Add the refrigerated cherry minutes for the last 15 minutes of processing. Transfer to a container and freeze.