BING CHERRY ICE CREAM

1/2 cup water
1 1/2 cups sugar
2 cups fresh Bing cherries, stemmed, pitted and halved
6 ounces cream cheese, at room temperature*
1 1/2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract

In a small saucepan, combine the water, 3/4 cup of the sugar and cherries. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Remove from heat and let cherries steep for 30 minutes.

Drain the cherries and discard the syrup. Transfer the cherries to a bowl, cover and refrigerate for at least 30 minutes or up to 8 hours.

In a food processor, process the cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl.

Combine the milk, cream and remaining 3/4 cup sugar in a saucepan. Cook over medium heat, stirring occasionally to help dissolve the sugar, until bubbles form around the edges of the pan, about 5 minutes.

Add 1/2 cup of the hot milk mixture to the cream cheese and process until smooth, about 30 seconds. Add remaining milk mixture and process for another 30 seconds. Strain through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.

WHEN READY TO MAKE ICE CREAM:
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. When almost frozen and the consistency of thick whipped cream, add the cherries. Churn or stir just until mixed. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

*For the right consistency in this ice cream, use a commercial cream cheese such as Philadelphia brand, not natural or low-fat cream cheese.

Makes about 1 quart
Source: Williams-Sonoma Ice Cream