Preparation:
Whisk the eggs well, then add the milk and sugar. Microwave on High for 2 minutes. Whisk well. Microwave another 2 minutes, and whisk well. Repeat in 1 minute intervals until the mixture coats a spoon, usually about 3 times. Do not overcook as the mixture will curdle. Slowly whisk in the cream and the vanilla. If using a vanilla bean, allow the stripped vanilla bean (watch me) stand in the cream while you prepare the mixture. French vanilla is always best when it has the little dark seeds of the vanilla in it. Soak the cherries in the brandy. Set aside. Refrigerate the ice cream mixture at least 4-6 hours. Add the cherries and freeze.
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