Cherry Gelato,

800ml Milk
500ml Fresh Cream
6 egg yolks
3/4 cup sugar
3 tbsp amaretto liquor
1 vanilla pod
1 cinnamon stick
2 tsp gelatin powder
1 tsp cornflour
1 cup pitted cocktail cherries, stalks removed. 

Put Milk, cream and cinnamon stick in a saucepan, scoop seeds from Vanilla pod and put both seeds and pod in Milk and heat until it nearly boils.  Whisk egg yolks and sugar until pale and fluffy, add cornflour and mix well.  Dissolve gelatin in two tablespoons hot water and put in yolk mixture, Strain milk  through fine sieve into yolk mixture stirring continuously.  Transfer custard back to pan and stir on low heat until it thickens to cover the back of wooden spoon.  Turn of heat and let the mixture cool.  Add liquor, stir well.  When completely cold transfer mixture in two batche to ice cream machine and churn to a smooth ice cream consistency.  Pack ice cream in freezing plastic containers layering with cocktail cherries. Bring out from freezer 15 minutes before serving.