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LOCATION: Recipes >> Desserts Frozen >> Rum Cherry Icecream

Print this Recipe    Rum Cherry Icecream

Rum Cherry Ice Cream

3/4 cup dried cherries
light rum
2 1/2 cups half-and-half
1/2 cup sugar
4 large egg yolks
1/4 teaspoon vanilla extract

Place the cherries in a bowl and cover with rum. Allow to soak
for several hours.

Heat half-and-half 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 1/2 cup of the heated half-and-half mixture.
Pour the warmed yolks back into the half-and-half 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 ice-cream 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 1-3/4 pints.

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