¾ c sugar (scant)
3 large egg yolks
1 T flour
1 c half and half
¾ lb fresh or frozen sweet cherries, pitted and coarsely chopped
1 ¼ c heavy cream
In mixing bowl, beat the egg yolks, then add sugar and beat until thickened. Add flour and beat in well; set aside.
Scald the half n’ half in a heavy bottom pan (do not boil). Remove from heat; slowly add half ‘n half to egg mixture, beating constantly. Return mixture to the pan and heat over low, stirring constantly, until mixture thickens slightly (do not allow to boil). Remove from heat and add cherries and cream. Stir and chill until cold at least 2 hours or overnight.
Stir custard and freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
Yankee Pantry 