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Sour Cherry Ice Cream
from the kitchen of Sharmagne Leland-St. John

1 cup dried sour cherries, pitted
1/3 cup Kirsch (cherry brandy)
1 quart top quality vanilla ice cream

Place the kirsch and cherries in a small saucepan.
Bring to a boil. Remove from burner, cover and
let cherries steep for 30 minutes.
4 hours before serving, take the ice cream out of the
freezer, place in a bowl. Leave at room temperature
until it begins to soften. When the ice cream is soft
but not melted, add the cherries, and stir with a spatula
until the cherries are evenly distributed. Place the ice
cream back into the freezer for at least 1 1/2 hours
before serving.

You can make the base the day before and store in
the refrigerator over night if you wish.

Makes 1 quart.


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