1/8 cup dark rum
1/2 cup dried sour cherries
4 egg yolks
5 Tbsp sugar
1 cup sour cream/creme fraiche
1 cup sweetened condensed milk
1 cup heavy cream
1/2 Tbsp black pepper
1/2 tsp vanilla extract
In a small saucepan, bring rum and dried cherries to a simmer, cover and remove from heat. Let stand for 30 minutes.
In a mixing bowl, whisk together egg yolks, sugar and creme fraiche. In a 2 quart saucepan, let simmer for 5 minutes the condensed milk, heavy cream, black pepper and vanilla. Temper the eggs, combining the yolk mixture and the hot dairy. Strain and chill.
Stir the cherries into the chilled custard, discarding the rum. Pour into an ice cream maker and process according to manufacturer’s instructions.