Black Cherry Ice Cream

Custard: In bowl, whisk egg yolks with sugar for 2 minutes or until pale and thickened; set aside. In heavy saucepan, heat 10% cream and whipping cream over medium-high heat just until bubbles form around edge; gradually whisk into yolk mixture.

Return to saucepan; cook over low heat, stirring constantly, for about 12 minutes or until thick enough to coat back of wooden spoon. Immediately strain through fine sieve into large bowl. Stir in vanilla. Place plastic wrap directly on surface; refrigerate for about 2 hours or until chilled or for up to 24 hours.

Meanwhile, in bowl, combine cherries with sugar; let stand for 2 hours. Stir into chilled custard.

Pour into shallow metal pan; cover and freeze for about 3 hours or until almost firm. Break up into chunks; transfer to food processor and pur?until smooth. Transfer to chilled airtight container; freeze for 1 hour or until firm. (Alternatively, freeze in ice-cream machine according to manufacturer's instructions.)

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