Ingredients

Method

Makes about 600ml.

Put the milk and cream in a heavy based saucepan with the vanilla pods (split). Gently bring to the boil, remove from the heat and leave to steep for 10 - 15 minutes then bring back up to the boil.

Combine the sugar and egg yolks in a large bowl, mix well and then pour the milk and cream (while still hot ) over the egg mixture and whisk.

Pass through a fine sieve into a clean heavy based saucepan and cook over a very low heat, stirring constantly until the mixture coats the back of a wooden spoon. (Do not leave or stop stirring.) This is basic creme anglais.

Cool the creme anglais quickly by placing over a bowl of iced water and chill thoroughly.

Chop Cherries finely and add to the mix. Taste and add cherry brandy to taste.

Pour the chilled creme anglais into an ice-cream machine and churn.

When the ice-cream is almost firm you can transfer it to a solid plastic container, seal well and put in the freezer. If you do not have an ice-cream machine, place in a shallow container and beat 2-3 times during the freezing .

Soften the ice-cream for about 10 minutes at room temperature before serving.