White Chocolate Ice Cream with Brandied Cherries
1 cup whole milk
8 oz white chocolate, finely chopped
2/3 cup sugar
1/4 tsp salt
5 large egg yolks
2 cups heavy cream
1/2 tsp vanilla or almond extract
1 cup brandied cherries**, halved
Warm milk, sugar, and salt in a medium saucepan, stirring to dissolve the sugar.
Whisk egg yolks and slowly incorporate warm milk mixture, whisking constantly to combine. Return egg/milk mixture to the pan and stir constantly over medium heat until the custard coats the back of a spoon.
Meanwhile, place chopped white chocolate into a large bowl with a strainer over the top. Pour finished custard through the strainer. Whisk mixture until white chocolate is melted and smooth. Stir in cream and extract.
Chill thoroughly and then freeze according to your ice cream machine's instructions, adding the brandied cherries to the machine just before the ice cream is ready.
**To make brandied cherries:
Drain liquid off from a jar of maraschino cherries and replace with brandy. Allow the cherries to marinate in the brandy for at least one week before using.
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