Cherry-Bourbon Ice Cream
['1 1/2 cups halved pitted cherries', '2 tablespoons sugar', '1 tablespoon bourbon', '1 recipe True Vanilla Ice Cream']
Cook 1 1/2 cups halved pitted cherries, 2 tablespoons sugar, and 1 tablespoon water in a small saucepan over medium heat, stirring occasionally, until syrupy, 8-10 minutes. Remove from heat and stir in 1 tablespoon bourbon; let cool. Process custard and fold in cherry mixture just before transferring to freezer.
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