Cherry Vanilla Ice Cream

Vanilla bean adds to the rich flavour of this ice cream.

2 cups heavy cream

2 cups whole milk

1-2" piece vanilla bean, split lengthwise

3 egg yolks

1/2 cup sugar

1 tbsp pure vanilla extract

1 tbsp cherry extract

1/2 cup maraschino cherries, drained & chopped no bigger then a chocolate chip

Combine cream & milk in a medium saucepan over medium heat. Add vanilla bean & heat until mixture almost boils: 5-8 minutes. Reduce heat to low.

Meanwhile beat yolks, sugar & extracts in a small bowl until light & smooth: 1-2 minutes; add 4 tablespoons of hot milk/cream mixture slowly until combined. Gradually add egg yolk mixture to the warm cream mixture, stirring continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened  and the mixture coats the back of a spoon: 3-4 minutes. Cool completely*. When cool, scrape seeds from vanilla bean & add to ice cream mixture. Discard bean shell. Stir until well combined. Transfer custard to ice cream maker and process according to manufacturer's instructions. During the last 5 minutes of mixing, add the chopped maraschino cherries. Transfer ice cream to a covered container and freeze until firm.

*Place mixture in a covered container & store in refrigerator overnight. Or chill over an ice bath for about 30 minutes if you wish to make ice cream right away.

Variations

For a Premium Vanilla Ice Cream, add 2 tablespoons of pure vanilla extract instead of one & omit the maraschino cherries& cherry extract.

Add 1/2 cup butterscotch, raspberry, mint or chocolate chips during the last 5 minutes of mixing.

Add 1/2 cup of crushed chocolate sandwich cookies during the last 5 minutes of mixing.

Add 1/2 cup of crushed peppermint candies during the last 5 minutes of mixing.

Add 1/2 cup of Skors pieces during the last 5 minutes of mixing.