Cherry Vanilla Ice Cream
4 cups half and half
2 tbsp cornstarch
1 cup sugar
1 10oz jar maraschino cherries, drained, reserve juice
1 tsp vanilla
In a medium sized saucepan, whisk together sugar and cornstarch. Whisk in half and half and cook over medium heat for about 10minutes or until slightly thickened and bubbly. Pour into a heat proof bowl. Cool over an ice water bath, and refrigerate until chilled.
Coarsely chop cherries and set aside on paper towels until ready to use.
Whisk reserved cherry juice and vanilla into cream base and freeze according to manufacturers directions. In the last few minutes add chopped cherries or stir in by hand.
Makes 1 1/2 to 2 quarts
Recipe by Amy Richardson