Title: Ice cream with black cherry sauce
 Categories: Desserts, Italian, Fruits, Ice cream
      Yield: 8 servings
 
     10 oz Morello cherries; pitted
           - or other if these not
           - available (maybe Bing)
           - reserve the stones
    3/4 c  Sugar
    1/2    Lemon
      1    Vanilla bean
      4    Eggs; yolks only
      2 c  Milk
 
      - Gelato alle Amarene - Tie the cherry stones in a piece of
  cheesecloth. Put the cherries in a saucepan and add half the sugar,
  the cherry stones, the zest and juice of the lemon, vanilla bean and
  sufficient water to barely cover the cherries. Simmer for 30 minutes.
  Set aside to cool. Discard the cherry stones. Push the sauce through
  a sieve into a bowl. In the top of a double boiler, beat the egg
  yolks with the remaining sugar until the mixture falls from the
  beater in a ribbon. Add the milk. Place over simmering water and
  cook, without boiling, until the custard thickens enough to coat a
  spoon. Remove from the heat and set aside to cool. Freeze the mixture
  in an ice-cream machine and churn until set. Transfer the ice-cream
  to a shallow serving bowl. Pour the morello cherry sauce over it and
  serve.