Amarenakirsche Ice Cream

Ingredients

• 1 Vanilla bean
• 750 ml milk (3.5% fat)
• 5 egg yolks
• 110 g whole cane sugar
• 0.5 Organic lemon
• 500 g pickled Amarenakirsche

Instructions

1. 1.

   Split the vanilla bean, scrape out the seeds, and add both the seeds and pod to the milk; bring to a boil. Remove from heat and let steep for about 30 minutes.

2. 2.

   Whisk the egg yolks with sugar until well combined and frothy.

3. 3.

   Remove the vanilla pod from the milk and slowly pour the warm milk (reheat if necessary) into the yolk mixture in a thin stream while continuously whisking. Warm everything again until just before boiling, but do not boil!

4. 4.

   Wash the lemon, dry it, grate the zest, and stir it in. Let the mixture cool with occasional stirring. Place in the freezer for about 3 hours, stirring well every half hour.

5. 5.

   Meanwhile, finely puree the cherries. Pour into a shallow dish and freeze for 3 hours, stirring every half hour.

6. 6.

   When both the vanilla ice cream and cherry purée are frozen yet still scoopable, mix them together to create a marbled effect. Transfer the marbled ice cream to a bowl and return to the freezer for another 1–2 hours. Let it soften briefly before serving; scoop with an ice cream scoop and serve immediately.