Cherry Ice Cream - dried cherries

Method

• Place the cherries in a bowl and cover with rum.
• Allow to soak for several hours or overnight.
• Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot.
• Whisk yolks until creamy.
• Add 1/2 cup of the warm cream to the egg yolks.
• 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 boil the mixture or it will curdle.
• Stir in the vanilla, allow to cool completely, then chill.
• Pour into the 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.