Ingredients:
140g dried cherries
120ml dark rum
600ml single cream
100g sugar
4 egg yolks
1/4 tsp vanilla extract
Method:
Add the cherries to a bowl, cover with the rum and set aside over night to plump up. The following day mix the sugar and single cream together in a pan and heat gently until the sugar dissolves and bubbles begin to form around the edges of the pan. Meanwhile whisk together the egg yolks until pale and creamy. Add 150ml of the warmed cream to the eggs. Whisk to combine then pour the egg yolk mix back into the pan.
Continue cooking the custard gently, stirring frequently, until the mixture is thick enough to coat the back of a spoon (but do not allow to boil). Take off the heat, then stir-in the vanilla extract and set aside to chill. Place the mixture in the refrigerator and allow to cool for 2 hours.
Pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions. Meanwhile, drain the cherries and when the ice cream begins to thicken add to the mixture and continue freezing until the ice cream is done.
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