3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
1 tablespoon pure vanilla extract
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
For the Cherries Jubilee:
1 pound fresh, ripe sweet cherries, such as Bing
1/2 cup sugar
1/3 cup Big Spring Spirits rum (get it here)
Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more. (this part can be made ahead)
To flambe the rum: Add the rum to the cherries in a small sauce pan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs and swirl the pan lightly until the flames subside, about 30 seconds.
Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.