Instructions: To make base: Combine the half-and-half, sugar, honey, vanilla and salt in a medium saucepan. Scald mixture over medium-low heat, stirring constantly, until it reaches 170 degrees F on a thermometer. Do not let the cream boil. Remove from heat.

Whisk the egg yolks in a medium bowl. Slowly add the hot cream mixture, about a fourth of it at a time, to the egg yolks, whisking between each addition. Pour the cream mixture back into the saucepan and cook over medium heat until the mixture begins to thicken and coats the back of a spoon, about 3 or 4 minutes.

Remove from heat and chill.

To make cherry sauce: Place the cherries in a bowl and cover with wine. Let sit 4 to 6 hours or overnight to plump.

Drain cherries, reserving wine, and set aside. In a medium saucepan, combine the reserved wine, corn syrup and food color, if desired. Cook over medium heat until the liquid is reduced by half and is a syrupy consistency. Be careful not to burn.

Whisk together the cornstarch and the 2 tablespoons water. Add to the boiling syrup and cook for about 2 minutes to thicken the syrup. Stir in the reserved cherries and remove from heat. Chill.

To make ice cream: Freeze ice cream base according to ice cream makers directions. When ice cream is almost frozen, add the cherry sauce and allow to churn for 1 to 2 minutes more. Remove ice cream from machine and ripen in freezer for at least 1 hour before serving.

Makes 8 cups.

Warm Riesling Sauce
2 cups Riesling wine
2/3 cup corn syrup
2/3 cup firmly packed brown sugar
1/2 cup unsalted butter (not margarine), cut into pieces (1 stick)

In a small saucepan, bring the wine to a boil and cook until reduced by half.

Add corn syrup and brown sugar and return to a boil. Reduce heat to medium and allow to boil until the mixture is reduced by half again.

Place pan in refrigerator for 10 minutes to cool. Whisk in the butter, a few pieces at a time, until the butter in completely incorporated. Serve warm.

Makes
1 1/2 cups.

To serve, place a piece of cake on a serving plate, place a scoop of ice cream next to the cake and drizzle with the warm sauce. Serve immediately.

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