Cherry-Bourbon Ice Cream

Ingredients

• 1/2 cup granular sweetener for ice cream*
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups 2% reduced-fat milk
• 1 cup half-and-half
• 1 egg yolk
• 1 1/2 teaspoons vanilla bean paste or extract
• 1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup
• 3 tablespoons bourbon
• Method
• Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
• Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla.
• Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
• Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in cherries and bourbon halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
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