Cherry Garcia style ice cream

I used: 

*two cups of cream

*two cups of whole milk heated with *1 cup sugar

The milk is heated to dissolve the sugar 

*1 teaspoon vanilla extract 

*1/4 teaspoon salt. 

No egg. I did not want a frozen custard this time.

Next time I'll do 3 cups cream / 1 cup whole milk. That would be 2 cups cream / 2 cups half and half. Real Cherry Garcia is a bit heavier and denser than this. 

I almost used Eagle Brand sweetened condensed milk, that would be the sugar and milk but I didn't want the milk that condensed and I prefer it fresh not tinned.

A tablespoon of corn syrup to prevent formation of large crystals during freezing

Three tablespoons of cherry liqueur to kick up the cherry flavor.