Gather, measure and prepare the Vanilla Bean Ice Cream Base ingredients as listed. To view metric measurements, toggle the US Customary/Metric switch at the top of this recipe card.

First, divide your sugar into two equal parts (½ Cup or 100 grams, each). Place half of your sugar in a medium mixing bowl and the other half of the sugar in a medium, heavy-bottomed pot.

To the pot add heavy cream, whole milk, salt and a scraped vanilla bean with seeds. Begin to heat the mixture over medium heat, stirring occasionally, until the dairy begins to scald (or creates a thin film at the surface). Ideally, the sweetened cream mixture will be 180° Fahrenheit (82° celsius).

Meanwhile, while your cream mixture is heating, add egg yolks to the sugar in the medium mixing bowl. Whisk mixture until the yolks and sugar are thick, palely colored and airated.

Once the cream mixture has reached 180° Fahrenheit (82° celsius) it is time to temper the eggs. The goal is to heat your egg mixture slowly, to avoid scrambling. Add a small splash of the hot cream mixture into the egg yolk mixture and whisk immediately to combine. Then, slowly stream in about ⅓ of the hot cream mixture while whisking constantly.

At this stage, your egg mixture should be thouroughly heated. Pour the heated egg mixture back into the pot's remaining cream mixture while whisking constantly. Return your custard base to the stovetop and set over medium heat. Heat the mixture back to 180°Fahrenheit (82° celsius) or until the custard base thickly coats the back of a spoon. Remove from heat.

Stir in vanilla extract and bourbon, if using. Cover the mixture with plastic wrap directly on the custard's surface, to prevent a skin from forming. Chill the Vanilla Bean Ice Cream Base completely (at least 4 hours or, preferably, overnight) before straining or churning into Cherry Vanilla Ice Cream.

Gather, measure and prepare the Quick Cherry Compote ingredients as listed.

In a small pot, combine the cherries, sugar, vanilla extract and salt. Set pot over medium heat and stir to combine.

Cook cherry compote, stirring occasionally. The fresh cherry juices will bind with the sugar in the pot to create a syrup. cook mixture until syrup boils for about 2 minutes, or until thickened slightly. Remove from heat.

Chill the Quick Cherry Compote completely (at least 4 hours or, preferably, overnight) before swirling into Cherry Vanilla Ice Cream.

Gather, measure and prepare the Cherry Vanilla Ice Cream ingredients as listed.

Strain the Vanilla Bean Ice Cream Base through a fine mesh strainer to remove the vanilla bean pod and any lumps. (Be sure to use a rubber spatula to scrape all of the settled vanilla bean seeds back into the mixture.)

Pour the Vanilla Bean Ice Cream Base into your ice cream maker and churn to the manufacturer's instruction guidelines. Fresh-churned ice cream will be very soft. Pour the vanilla bean ice cream into a shallow chilling vessel, (A square tin or glass dish works well. We use an 8x8 Pyrex dish.)

Spread the Quick Cherry Compote over the surface of the Vanilla Bean Ice Cream. Use a spoon to swirl the compote throughout the ice cream. Work quickly to prevent too much melting. Cover the Cherry Vanilla Ice Cream with plastic wrap and set to chill in the freezer for 4 hours or overnight.

Scoop and serve Cherry Vanilla Ice Cream with cones, chocolate sauce, whipped cream or straight from the container with a spoon! Enjoy!