Total kitchen time: 40 minutes, plus freezing time
Makes: 1 healthy, fruit-filled quart
- 2 cups half-and-half
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- 2 tbsp dark brown sugar
- 2 tbsp peach preserves
- 1 vanilla bean, split and scraped
- 1 dz ripe cherries, stemmed, pitted and halved
- 1/2 cup brandy
- Place the cherry halves in a large shallow bowl. Sprinkle on the brown sugar and stir to coat. Add the brandy, cover with plastic wrap and refrigerate overnight. By getting the cherries as drunk as a freshman, they’ll stay soft when we freeze them into the ice cream.
- Combine the remaining ingredients in a large saucepan and stir to combine. Over medium heat, raise the temperature to 160 F. Once it hits 160, remove the pan from the heat and put it directly into the fridge. Chill the mixture until cold, probably 8 hours.
- Freeze the cream mixture following the instructions on your ice cream maker. Just at the end of the churning, add the cherries, discarding the remaining brandy. Freeze the ice cream overnight to let it set up.
If you are feeling adventurous, this is exactly the type of dessert for which waffle cones were invented.