- 3 cups whole milk
- 2 cups sugar
- 1 vanilla bean, split and scraped
- 4 large eggs, lightly beaten
- Bowl of ice
- 1/2 teaspoon salt
- 1 (13.5-ounce) can evaporated milk, chilled
- 2 cups chopped maraschino cherries
For "Candy" Crumble:
- 1 stick butter
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1/3 cup almonds, slivered
- Whipped cream, for garnish
Pour 1/4 of hot milk mixture over beaten eggs, whisking constantly. Pour egg mixture into remaining hot milk mixture, whisking constantly. Cook, over low heat, stirring constantly, for 5 to 7 minutes, or until mixture thickens and coats a spoon. Remove from heat; pour through a wire mesh strainer into a bowl.
Fill a large bowl with ice. Place bowl containing milk mixture in ice, and let stand, stirring occasionally for 20 minutes. Remove bowl from ice bath and stir in salt, evaporated milk and cherries. Cover and chill for 2 hours.
Pour mixture into freezer container of 1 gallon electric ice cream maker and freeze according to manufacturer's instructions. If a firmer texture is desired, transfer ice cream to an airtight container and freeze for 2 hours or until firm.
For the "Candy" Crumble:
Preheat oven to 350 degrees F.
After candy crumbles have been cooled, place half the mixture into a 9 by 12-inch pan. Scoop ice cream on top and finish with the rest of the crumbles. Wrap pan with plastic wrap and place into freezer until ice cream and candy hardens, about 2 hours. Slice and serve with whipped cream, for garnish