Kirsch Ice Cream with Red Summer Fruits

• 4 oz. (125 g.) each fresh strawberries, raspberries, redcurrants and stoned fresh cherries

Marinate the red fruits in a little Kirsch.

Make the ice cream by beating the egg yolks and sugar together. Bring the milk to just boiling point and pour over the egg mixture, stirring continuously, until it thickens enough to coat the back of a spoon. Do not boil. Cool completely and stir in the cream and Kirsch. Pour into ice cream machine or deep freeze. If using a deep freeze, bring