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3. Whisk yolks until creamy. 4. Add 1/2 of the warm cream mixture to the egg yolks. Then pour the warmed yolk mixture back into the saucepan and continue to cook/ stir until the custard mixture coats the back of a spoon. Do not boil the mixture. 5. Stir in the vanilla extract and allow to cool completely. 6. Spoon the mixture into the removable ice cream bucket of the Gourmet Ice Cream Maker and start the cycle. 7. Drain the cherries. 8. When the ice cream mixture begins to thicken as it freezes