Lee replied:

Rainier cherries (the big gold-and-red ones) or Bing
cherries go well in a very eggy frozen custard; it's kind
of like a frozen clafouti.

Bob, do you have a recipe? i have 5 pounds of frozen Bings &
promised ice cream to one of the vendors at NH Sheep & Wool
for tomorrow (Sun)... & beer. Maple & Scarborough Faire

First, halve and pit the cherries. Sprinkle them with sugar and a tiny bit
of salt. Allow to sit for at least half an hour. Drain off the juice and
reduce it to a syrup in the microwave.

Then make this ice cream:

http://haverchuk.blogspot.com/2006/0...ice-cream.html

Add the reduced cherry juice and a teaspoon of vanilla extract before
churning. When the ice cream reaches the soft-serve stage, stir in the
cherries and then freeze to harden.

Bob