I love finding some new ice cream recipes to try, especially during the summer.
Cherry-Bourbon Ice Cream
1/2 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
2 c. milk
1 c. half and half
1 egg yolk
1 1/2 tsp. vanilla bean paste or extract
Whisk together the first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half and half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
Whisk egg yolk until slightly thickened. Gradually whisk about 1 c. hot cream mixture into yolk. Add yolk mixture to the remaining cream mixture, whisking constantly. Whisk in vanilla.
Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on the cream mixture; chill 8 to 24 hours.
Pour mixture into freezer container of 1 1/2 quart electric ice cream maker, and freeze according to manufacturer's instructions. Let stand at room temperature 5 to 10 minutes before serving.
Sitr in 1/2 c. drained and coarsely chopped canned, pitted cherries in heavy syrup and 3 tbsp. bourbon halfway through freezing.
Or you could be a little lazy like me and use a no cook vanilla ice cream recipe.