Burgundy Cherry Ice Cream

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This is me trying to imitate the great burgundy cherry ice cream served up at laura secord's in the 70s and 80s. I think it's a winner. Prep does not include freezing and churning.

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Steps

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To make burgundy cherry sauce: combine the honey , wine , sugar and cinnamon in a wide saucepan.

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Bring to a boil and reduce to approximately 3 / 4 cup.

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Add the cherries and poach them gently in the liquid for 3 minutes , shaking the pan occasionally.

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Pour the cherries into a bowl and skim off the foam.

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Cool.

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Drain syrup from cherries and reserve.

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To make vanilla ice cream: place sugar and vanilla beans in medium heatproof bowl.

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Pour milk over.

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Set bowl into a pan of simmering water , but make sure it doesnt touch water.

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Stir milk mixture until simmering.

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Remove milk from heat.

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Place yolks in heatproof bowl.

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Gradually add milk to the egg yolks and whisk through thoroughly.

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Return mixture to heat over simmering water.

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Stir constantly over low heat until mixture coats back of spoon.

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Remove from heat , set aside to cool.

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Place plastic wrap directly onto surface of custard to prevent a skin from forming.

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Cool.

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Once cool , stir cream and cherry syrup into custard and chil.

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Ingredients

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honey, beaujolais wine, sugar, cinnamon sticks, cherries, vanilla beans, milk, egg yolks, cream