1 cup halved and pitted cherries
2 Tablespoons granulated sugar
1 Tablespoon cherry juice
2 Tablespoons bourbon
Ice Cream Base
1 cup whole milk
1 1/2 cups heavy cream
1/2 cup granulated sugar
1/2 teaspoon salt
4 large egg yolks
1/2-1 vanilla bean (seeds + pod)
3 ounces dark chocolate chips, roughly chopped
4-6 ounces Fistful of Fleur de Sel Too Haute Cowgirls popcorn (frozen)
Prep Ice Cream maker according to manufacturer's instructions
Cook cherries, sugar and cherry juice in a small saucepan over medium heat, stirring occasionally, until syrupy. Remove from heat and stir in bourbon. Let cool to room temperature.
In a medium saucepan, combine milk, heavy cream, vanilla bean + scraped out seeds, sugar and salt. Bring mixture to simmer, until sugar is dissolved. Remove from heat and set aside.
Whisk egg yolks in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2c of the warm cream mixture, mix until blended. Stir yolk mixture into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, about 2 to 3 minutes.
Strain custard into another medium bowl, place in the refrigerator, stirring occasionally, until it becomes cool.
Process custard in an ice cream maker according to manufacturer’s instructions. A few minutes before it’s done processing, add the cherries, dark chocolate, and popcorn while the machine is running.
Transfer to an airtight container, cover and freeze until firm, at least 4 hours.