Plombières ice cream

Instructions

1. Cut the candied fruit into small cubes and soak them in the kirsch for at least 1 hour.
2. Split the vanilla pod, infuse it in the hot milk until it just simmers, then remove it.
3. Whisk the yolks with the sugar until pale, then pour in the hot milk in a thin stream while stirring.
4. Return to low heat, stirring constantly until the custard coats the back of a spoon (about 82 °C), without boiling.
5. Let the custard cool, then refrigerate for 2 hours.
6. Whip the liquid cream into firm chantilly and gently fold it into the cold custard.
7. Add the drained soaked fruit, pour everything into a mold and freeze for at least 6 hours, stirring every 30 minutes during the first hour.