Cherry Ice Cream

• 2 1/2 cups heavy cream
• 2/3 cup milk
• 1 None vanilla bean, seeds scraped out
• 8 None egg yolks
• 3/4 cup granulated sugar
• 1/2 cup kirsch
• 1 lb cherries, pitted, coarsely chopped
• None None chocolate sauce, to serve
• None None toasted hazelnuts, chopped, to serve

1. Bring heavy cream, milk, vanilla bean and vanilla bean seeds to a boil. Remove from heat. Whisk together egg yolks and sugar until thick and pale. Gradually whisk in milk mixture until smooth. Strain into a clean saucepan and cook over low heat, stirring, for 8-10 mins, until custard thickens and coats the back of a spoon. Add kirsch. Transfer to a bowl, cover surface with plastic wrap and chill.
2. Churn chilled custard in an ice cream maker according to manufacturer's instructions. Fold in cherries. Transfer to a loaf pan, cover and freeze.
3. Serve with chocolate sauce and hazelnuts.

heavy cream, milk, vanilla bean, egg yolks, sugar, cherries, chocolate sauce, hazelnuts

Taken from recipes-plus.com/api/v2.0/recipes/23783 (may not work)