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Ingredients
- 3 cups whole milk
- 2 cups sugar
- 1 vanilla bean, split and scraped
- 4 large eggs, lightly beaten
- 1/2 teaspoon salt
- 1 (13.5-ounce) can evaporated milk, chilled
- 2 cups chopped maraschino cherries
Details
Servings 6
Adapted from pauladeenmagazine.com
Preparation
Step 1
1. In a large saucepan, combine milk, sugar, and vanilla bean seeds and pod. Cook, over medium-low heat, just until small bubbles form around edges of pan, stirring occasionally.
2. Pour one-fourth of hot milk mixture over beaten eggs, whisking constantly. Pour egg mixture into remaining hot milk mixture, whisking constantly. Cook, over low heat, stirring constantly, for 5 to 7 minutes, or until mixture thickens and coats a spoon. Remove from heat; pour through a wire-mesh strainer into a bowl.
3. Fill a large bowl with ice. Place bowl containing milk mixture in ice, and let stand, stirring occasionally, for 20 minutes. Remove bowl from ice bath, and stir in salt, evaporated milk, and cherries. Cover and chill for 2 hours.
4. Pour mixture into freezer container of a 1-gallon electric ice-cream maker, and freeze according to manufacturer’s instructions. If a firmer texture is desired, transfer ice-cream to an airtight container and freeze for 2 hours, or until firm.
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