How to Make Cherry Vanilla Ice Cream at Home
Combine heavy cream, milk, egg yolks, sugar, and vanilla. Bring to a steep over low-medium heat.
Stir consistently for 8 to 10 minutes until the custard thickens and coats the back of a spoon.
Place a mesh sieve over a large bowl, and pour the warm custard through the sieve.
Cover the bowl with plastic wrap, making sure the plastic wrap touches the custard. Refrigerate until cool, about 2-3 hours.
After the custard cools, transfer it and 1 cup of chopped, frozen cherries to a blender. Pulse until smooth.
Pour the mixture into a prepared ice cream maker. Process until the custard reaches the "soft set" stage.
Add the remaining 1 cup of chopped, frozen cherries and continue to mix.
Transfer the mixture to a freezer safe container, and freeze for 4 to 6 hours or until set.
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