Cherry-Bourbon Ice Cream

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Southern Living


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1/2 cup granular sweetener for ice cream*

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups 2% reduced-fat milk

1 cup half-and-half

1 egg yolk

1 1/2 teaspoons vanilla bean paste or extract

1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup

3 tablespoons bourbon

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