Make Mine A Manhattan Ice Cream (A Rum Raisin Redo)

• Manhattaned Cherries
• 1 cup (packed) dried cherries
• 1/2 cup rye whiskey, such as Wild Turkey
• 1/2 cup sugar
• Ice Cream Base
• 8 large egg yolks
• 1 cup sugar
• 3 cups whole milk
• 1 1/2 cups whipping cream
• 1 tablespoon rye whiskey, such as Wild Turkey

1. Make the Manhattaned cherries: Combine cherries, whiskey, and sugar in a small saucepan, and simmer until the cherries soften and the liquid reduces to a thin syrup, 7 to 8 minutes. Put the fruit and syrup into a medium bowl, stir occasionally to coat, and cool the fruit.
2. Begin the ice cream base: Whisk egg yolks and sugar in large bowl until blended.
3. Cook the milk and whipping cream in a large, heavy saucepan over medium heat until almost simmering. Remove the milk and cream from the heat and gradually whisk it into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens, about 15 minutes. Do not boil. Then add whiskey, strain custard into bowl, and cool. Refrigerate until cold.
4. Transfer chilled ice cream base to ice cream maker and process according to manufacturer's instructions. Place ice cream in a storage container. Fold in cherries and freeze ice cream in covered container until firm, about 4 hours. (Can be prepared up to 3 days ahead.)

cherries, cherries, rye whiskey, sugar, cream base, egg yolks, sugar, milk, whipping cream, rye whiskey

Taken from food52.com/recipes/22295-make-mine-a-manhattan-ice-cream-a-rum-raisin-redo (may not work)