Instructions: Make the Simple Poached Cherries: Combine the cherries, sugar, and black-cherry concentrate in a medium saucepan. Cover, and place over medium-low heat. Cook, stirring occasionally, until cherries are tender, about 15 minutes. Transfer to an airtight container, and refrigerate until chilled, at least 1 hour and up to overnight. (

Makes about 3 cups)

Make the Ice Cream: Prepare an ice bath; set aside. Split the vanilla bean lengthwise with a sharp paring knife. Gently scrape out all the seeds. Whisk together 1/2 cup sugar with the yolks; set aside.

Place the vanilla bean scrapings and pod in a medium saucepan with the cream, milk, and the remaining 1/2 cup sugar and pinch of salt. Bring the milk mixture just to a simmer. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Keep adding milk mixture, about 1/2 cup at a time until it has all been added.

Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.

Pour through a mesh sieve into a medium bowl set in the ice bath; discard vanilla bean. Stir occasionally until cooled. Whisk in cherry concentrate and corn syrup or glucose. Cover, and transfer to refrigerator until chilled, at least 1 hour and up to overnight.

Pour into an ice-cream maker, and add poached cherries. Process according to manufacturers instructions until set but not hard. Transfer the soft ice cream to a plastic container; freeze for at least 4 hours and up to overnight. (

Makes about 1 1/2 quarts)

Make the Soda: Place cherries with some of the syrup in the bottom of a tall glass. Pour in milk and about 1/4 cup seltzer; stir to combine. Add ice cream. Fill glass with seltzer water. Dollop with whipped cream, and top with a cherry. Serve immediately.

This recipe yields 1 serving.

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