Ingredients
3/4 cup dried cherries
1/2 cup rum
2 1/2 cups light cream
1/2 cup sugar
4 egg yolks
1/4 teaspoon vanilla essence

Method
Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.

Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks with the hand blender until creamy. Add 1/2 cup of the warm cream to the egg yolks.
Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the mixture coats the back of a spoon. Do not boil the mixture to avoid curdle. Stir in the vanilla essence, allow to cool completely, then chill.

Freeze till semi set. Drain the cherries. Remove the ice cream from the freezer and again pour the mixture in the blender and blend at high speed to break the crystals.
Add cherries in this mixture, mix softly and pour in an air tight container. Freeze for a few hours or overnight.