When it comes to ice cream, I've always been kind of a purist. My hands down favorite has always been good old vanilla. While I do like a lot of other flavors too, I've never been a fan of chocolate. I also don't like anything crunchy in my ice cream. That means no nuts, no chips, no cookie bits. I know that some of you may find this sacrilegious, but that's just the way it is. Swirls are allowed, though, as long as they're fudgy, caramelly or better yet, fruity.
Now, before you run around telling everyone that I'm a lush who puts booze in ice cream, let me explain that I do this because alcohol is supposed to prevent the ice cream from freezing too hard, thus retaining its creamy scoopability. Of course, by cooking it, I probably have defeated the purpose, but it does taste great, so I stand by my decision.
Drunken Cherry-Vanilla Ice Cream
Chill mixture thoroughly in the refrigerator, for at least eight hours or overnight. When ready to churn, remove the vanilla pod, then freeze in your ice-cream maker according to the manufacturer’s instructions.