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1
Combine cherries and sugar in heavy large saucepan; toss to coat.
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2
Let stand until juices form, about 2 hours.
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3
Bring to boil; reduce heat to medium-low and simmer until liquid thickens slightly, about 12 minutes.
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4
Remove from heat; mix in brandy.
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5
Transfer 1 cup cherry mixture to small bowl; reserve for use in ice cream.
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6
Mix preserves into remaining cherry mixture in saucepan; reserve for sauce.
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7
Chill both cherry mixtures separately at least 2 hours.
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8
(Can be prepared 2 days ahead.
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9
Cover and keep refrigerated.)
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10
Pour half and half into heavy medium saucepan.
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11
Scrape in seeds from vanilla bean; add bean.
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12
Bring to boil.
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13
Remove from heat; steep 30 minutes.
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14
Whisk sugar and yolks in medium bowl to blend well.
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15
Bring half and half to simmer.
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16
Gradually whisk hot half and half into yolk mixture.
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17
Return mixture to same saucepan.
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18
Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil).
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19
Remove from heat.
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20
Mix in whipping cream and vanilla.
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21
Refrigerate until cold, stirring occasionally, about 2 hours.
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22
Using ice cream maker, process custard until almost firm, following manufacturer's instructions; add reserved 1 cup cherry mixture.
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23
Process until ice cream firms, about 15 minutes longer.
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24
Transfer to container; cover and freeze.
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25
(Can be made 2 days ahead.
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26
Keep frozen.)
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27
Scoop ice cream into bowls.
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28
Top with reserved sauce and serve.
