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Vanilla Bean Ice Cream with Bing Cherries and Wine Syrup

Source of Recipe

From "Come on Over!" by Elizabeth Heiskell


Recipe Introduction

"When we were little, we never had dessert at home. Momma didn't eat desserts, so I guess she figured no one else needed them. She was a health nut before there was such a thing. Had she not been born in the Mississippi Delta, I am pretty sure she would have joined a commune and lived on granola, hemp, and alfalfa sprouts. The one exception was on our birthdays. But I honestly cannot think of a better way to liven up a boring weeknight than serving dessert. Let's end this meal with an exclamation point, not a period! This dessert couldn't be simpler. The ice cream man did half the work, all you have to do is make the sauce."

List of Ingredients

â—¦ 1 pound frozen dark sweet cherries, thawed, pitted, and drained, juices reserved
â—¦ ¼ cup Kirsch or clear brandy
â—¦ ¼ cup dry red wine
â—¦ 3 tablespoons sugar
â—¦ 1 tablespoon cornstarch
â—¦ â…› teaspoon almond extract (optional)
â—¦ 1 ½ pints vanilla bean ice cream


Recipe

Pour the juices from the cherries into a measuring cup. Add the Kirsch and red wine.

Stir together the sugar and cornstarch in a small saucepan until no lumps remain. Gradually whisk in the wine mixture. Add the cherries. Cook over medium heat until the sauce boils and thickens, about 5 minutes. Remove from heat and add the almond extract (if desired). Let cool slightly.

Serve the warm sauce over the ice cream.

Serves 4